Mr. Toad's Pork Loin Cook Time

GangGreen

I just prep a 2 lb pork loin mr. toad style. How long do you think it will take at 350 degrees. Whoa....it looks like it is going to be sweet! :woohoo:

Jeffersonian

I'd give it 45 minutes to an hour. Cook by internal temperature and pull around 160 or so..I've had good results at that pull temp.

Richard Fl

Sound like from the weight that you are doing a tenderloin. He has a few, stuffed and not?? What are you doing? I would pull meat around 135-140F to much higher dries it out IMHO.

GangGreen

Its a large loin that we divided up into 3 pieces. It weighs a little over 2 lbs. I cut in half and made the Mr. Toad sandwich with fig preserves, dried apples, cashews, apricots and then closed it and wrapped it in bacon.

Richard Fl

I would pull around 135-140 it will come up 5-7 degrees. 350 indirect figure an hour.

Pork, Loin, Stuffed, Richard Fl




INGREDIENTS:
1 3-5 Lbs Pork Loin, Butterflied
1/4 Lb Capicola, Thinly sliced
1/3 Cup Cottage Cheese or Ricotta
1 Pkg Spinach, Fresh
1/3 Cup Mozzarella, Shredded
1/4 Cup Pignole nuts, pine nuts
3-4 Slices Bacon, Uncooked, cut in half
1/3 Cup Mango Chutney
EVOO
Rub
1 Tbs Garlic Powder
1 Tbs Black Pepper, Fresh ground
1 Tbs Favorite Pork Rub
Butcher Twine
Time & Temp Line:
3:45 PM 250°F DOME 68°F
4:20 PM 275°F DOME 88°F
4:45 PM 300°F DOME 103°F
5:30 PM 300°F DOME 140°F




Preparation:
1 Take the pork loin and butterfly it. Take the spinach and sauté with EVOO until limp.
2 Lay 4-5 lengths of butcher twine on a flat surface and coat the exterior of the loin with olive oil and a rub of your choice.,
3 Layer: capicola, spinach, cottage cheese or ricotta, pignole nuts, shredded mozzarella & mango chutney.
4 Roll up and tie the twine, Place in a "V" rack with the open section up. Cover with bacon slices.
Cooking
1 Used large BGE set up indirect. 2-3 pieces apple or guava wood for smoke. Had earlier in the day cooked BB ribs @250°F so started the loin at 250°F and slowly brought it up to 300°F. Total cooking time 1 hour and 45 minutes. Let rest for 30 minutes Don't forget to remove the twine. Removed from BGE when internal temperature reached 140°F. Had a few chicken pieces so they went along for the ride. Pulled them 1 hour 15 minutes.


Servings: 6
Preparation time: 15 minutes
Cooking time: 1 hour and 45 minutes
Ready in: 2 hours and 15 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/07/01

If I were going to be doing one from the start would get the BGE to 300-325F and the cooking time should be closer to 1- 1 1/2 hours for a loin this size.

07/15/07--Someone on the forum mentioned that Mr Toad started the stuffed loin many years ago. Thank you SIR!. He cut a loin into thirds horizontallly and I think I will try the sliced into thirds and pounded a bit next time.

2008/01/29 Richard Fl: Small BGE indirect @350F. Made a #4 Loin tonight, butterflyed like a jelly roll. , added 4 Tbs Bacon Bits and a couple of tablespoons of Zaater (MidEast spice blend) to the mix along with cottage cheese instead of ricotta. Nice change. store was out of capicola, so used sliced baked ham.

GangGreen

Thanks for the help. I will check it at an hour. I should have written down how large the original loin was. This may be bigger than 2 lbs and could take longer. Just had an envious/ curious neighbor over on the deck. Smelled it around the block. :evil:

Richard Fl

Charge the neighbor catering fees!