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Mr Toad's Pork Loin

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hsblue
hsblue Posts: 5
It has been years since I made this.  I can no longer find the recipe on the website.  I can find a lot of questions about it, but not the original recipe.  Can someone please point me to it?

Best Answer

  • 6baluts
    6baluts Posts: 276
    Answer ✓
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    "Mr. Toad's Pork Loin
    Submitted by: Mr. Toad MrToad.hci.net
    The talk of EGGtoberfest98. It has become so popular it even has its own photo layout.


    Ingredient's:

    - 3 1/2 - 4lbs pork Loin. Have the butcher cut it lengthwise into three pieces.

    - 1 11.5 ounce jar of fig preserves

    - dried fruit - apples, apricots, peaches (use at least 2) Fresh is better if available.

    - cashews

    - Smoked Bacon

    Directions:

    Preparation

    - Give the pork a good pounding

    - Spread fig preserves equally between layers

    - Add dried fruits. One or more to each layer.

    - Sprinkle cashews between each layer - be generous.

    - Lay out strings - place bacon slices across the strings to cover bottom of the loin.

    - Place loin onto strings so that the loin bottom is on the bacon.

    - Cover remainder of loin with bacon strips running lengthwise.

    - Tie strings securely.


    Cooking

    - Place loin on V-rack. Use a drip pan.

    - Cook at 300° degrees until the internal temperature reaches 140° degrees.

    - Allow the meat to rest for at least 15 minutes before slicing.


    The variations are limitless.  Different fruit, different preserves.  Marinating the fruit in various wines or liqueurs, injecting the pork with marinade(s)."

    Hope this helps. I do not have the photo layout.

    V/R
    6B





Answers

  • hsblue
    hsblue Posts: 5
    edited October 2023
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    Thanks but the link to the original recipe in that post was a dead link and the "stuffing" was not specified.  Isn't there also a cheese in the recipe?
  • 6baluts
    6baluts Posts: 276
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    I havr a copy of his "EGGtoberfest98" recipe.
    I will type it up if you want me to.
  • hsblue
    hsblue Posts: 5
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    I would appreciate it if you did.   Where was that Eggfest?   I was at one in Waldorf Maryland, but it was probably 2000 or later.
  • hsblue
    hsblue Posts: 5
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    Thank you!  I swear I remember cheese.
  • hsblue
    hsblue Posts: 5
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    Now that I look at your recipe, I never did it that way.  I butterflied it, meaning that I cut lengthwise a spiral cut so I had a big flat piece of pork.  I don't remember the bacon either, but I don't remember where I put my car keys this afternoon.
  • 6baluts
    6baluts Posts: 276
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    - Even though it is not a porkloin recipe I think a spinoff of Mad Max's rolled flank steak recipe could be adapted using porkloin with or without the fruit.
    - Actually have a porkloin thawing out for tomorrow, not sure how its going down but it will be cooked on the PK or Hastybake.
    - Good luck with your cook!
  • Ybabpmuts
    Ybabpmuts Posts: 949
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    hsblue said:
    Now that I look at your recipe, I never did it that way.  I butterflied it, meaning that I cut lengthwise a spiral cut so I had a big flat piece of pork.  I don't remember the bacon either, but I don't remember where I put my car keys this afternoon.
    I don't know where my car keys are either, luckily I lost them inside the car somewhere, and it has the push button start so I can just jump in now, push the button and drive off. It's the best use of the lost keys that I can think of. These people thought of everything, even down to the keys getting lost inside their own cars. You can't make this stuff up.

    Stump
  • RRP
    RRP Posts: 25,928
    edited October 2023
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    It has has been awhile since Rodney (Mr Toad) and I have chatted off line.. You see, besides  being friendly on the old forum I discovered  by a weird accident when I met his brother and wife at a pizza parlor one Saturday noon in Peoria, IL. His brother was a minister in a nearby small town. He has since retired and moved away…

    whoops, I left out a bunch..you see Rodney taught in a high school out on the East coast and loved to sail  his BIG boa…but here his brother was way back here in Central IL.