Mr. Toad's Pork Loin

QBabe

We're going to do Mr. Toad's Pork Loin for our anniversary dinner tomorrow night. Any idea how long it will take for a 5 lb loin? How many hours per pound do you estimate for pork loin? Just trying to figure out the timing for the side dishes....[p]QBabe
:-)[p]

Bordello

QBabe,
Can't help you on time but if I were to do it over again I would take the cashews (that is what I used and they were whole) and crush or chop them.[p]Good luck,
New Bob

ravnhaus

QBabe,
Here is a link to my experience with the loin.
About an hour and a half or so.
140° internal = done

[ul][li] blackberry pork loin[/ul]

BobbyG

QBabe,
I know that I'm late here. So how did you Pork Loin turn out? I also did one this weekend. It was terrific but I used a little too much smoke. I used an extra large handfull of pecan chips and should have only used a palm full. I followed New Bob's advice and crushed my cashews. My wife is not the biggest fan of rasberrys, so we used a Maple syrup/chipolte sauce.
see ya, BobbyG

Nature Boy

BobbyG,
Just a thought. If your smoke flavor was too heavy, you might consider letting the smoke thin a bit first. Especially with a lean loin like that. I don't even put a butt into the thick smoke I get right after adding the wood.[p]Do you have a recipe for the Maple syrup/chipotle sauce?? Sound great.[p]Beers!
Chris

BobbyG

Nature Boy,
Great tip on the smoke. Here is the Sauce the you asked about. We got it out of Bon Appetit Magazine. This is doubled so that we would have enough for a 5lb pork loin.
1 cup pure maple Syrup, 1 cup butter, 4 cloves Minced Garlic, 1/2 tsp salt, 8 tsp Canned Chipolte chilis in Adobo sauce (we put an 8oz can in the processor and then measure out amount). Simmer all ingreadents untill it thickens. It's really good.[p]See ya,
BobbyG