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New Mexican Mr. Toad Recipe Variation-Question??

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Big Murth
Big Murth Posts: 350
edited November -1 in EggHead Forum
Doing a 5lb. pork loin, and am finally going to try/experiment with a more local variant of Mr. Toad's wonderful pork loin....was considering incorporating with the other secret ingredients, some mozarella and/or cheddar cheese. Methinks that a 2 1/2 to 3 hour cook will render the cheese to a runny mess. Love to hear your thoughts Eggers, you all always have great input for this Egghead.
Thanks,
Big Murth
p.s. It's been awhile since I've clocked in here, and of course, looking for a handout from your cooking resources and experience, again!
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  • Bordello
    Bordello Posts: 5,926
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    Big Murth,
    I don't know about pork loin, I always use shredded extra sharp cheese in my meat loaf and have never or had a problem with it. Not sure about the mozzarella.
    Cheers and hot peppers to ya,
    New Bob
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