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Mr. Toad's Pork Loin

edited November -1 in EggHead Forum
Did my first pork loin tonite, using Mr. Toad's recipe as a guide. Rather than cut the roast in 3 horizontal slabs, I opted to spiral cut horizontally & roll the stuffing up, like a stuffed flank steak, simply cuz I like the look. After initially cutting & unrolling, I gave the flat section a moderate pounding with a meat hammer, & proceeeded as follows - was unable to find fig preserves as specified, so I instead spread the flat with apricot preserves. I then took golden California figs & chopped coarsly, along with chopped dried peaches & apples (or "Schnitz", as we say in Pennsylvania). Also chopped some cashews, then spread the mix evenly, rolled, wrapped in bacon, & tied. Reason for chopping fruit & nuts was to make for easier rolling; don't imagine it would be necessary with 3 horizontal slab cut, as in original recipe. Put in 300 degree egg with piece of pecan about the size of a chicken egg - 2 hrs. later pulled roast at 140 degrees internal & let sit 15 min - temp rose during that time to 147! Results were fantastic - no foolin'. What a meal - Wouldn't hesitate to serve it to anybody. Really different - & classy too. Mr. Toad, my hat is off to you! Thanx for a great recipe...ERIC P.S. Thanx for the advice Spin...