RE: Mr. Pork's Toad Loin...err...I mean.................."

Big Murth

Anyone done Mr. Toad's Pork Loin, which is the star attraction of the BGE video you receive when one joins the club, and is posted among the first 3 or 4 Pork recipes on the site.? Any recommendations on different filling as far as the preserves, fruit used, etc., and how about rubs or marinades for the meat itself? Also, he says that internal temp should go to 140. Will the filling register different than the middle section of meat? At 300, do you really need a Polder (mine died)?--and how long do you think a 3.5-4lb. would go at 300?
Has anyone injected one of these? Seems like all the juice would pour out. That is all. Thank you!

Wise One

Big Murth, I have done pork loin like this several times. You can use a variety of jams and/or mustard rubs on the inside along with a variety of dried fruits. I have used apricots and cranberries with rave reviews. But apples, peaches and even prunes (pitted) sound like winners as well. This is a great recipe which is really hard to mess up and when sliced really has a great presentation. I'm still looking forward to trying out your recipe soon.

Big Murth

Wise One,
Thanks for getting back to me. So, what do you think? Are dried fruits the way to go, or can you use fresh? Thanks, pardner!

Wise One

Big Murth, the only problem with fresh is that they sort of disintgerate during the cook. The dried fruit tends to take on the moisture but still maintains its integrity so that that it gives a great appearance when fully cooked. Taste wise, I bet you can't tell any difference. The jam mixture spread on the inside tends to provide a sweet marinade from the inside out.