Mr. Toad's Pork Loin Variation

Spring Chicken

I just did my own version of Mr Toad's Pork Loin and it was fandamntastic to say the least. I used some fig preserves, some dried fruit and some coarse pepper between the layers, covered and tied in in bacon strips, then marinated it in some kind of concoction from the islands that was supposed to be spicy but wasn't. I also sprinkled a little rub and seasonings from the spice rack. (I just did what felt right so don't ask how much of anything.) Cooked it in a V-Rack, indirect over a drip pan at 300° for an hour and a half to 140° internal. [p]Took some to my neighbor and he said "It was the best he's ever eaten." [p]I could show you a picture but then I would appear to be bragg'n, wouldn't I?[p]Spring Chicken
Spring Texas USA

Mac in NC

Spring Chicken,
Congratulations on your success. You want spicy? Try Busha Browne's Authentic Jerk Seasoning. Tried it not too long ago on some porkchops. 1/4 t. each chop. Darn near killed me. After recovering, I read the label (finally) and it indicated one teaspoon per lb. of meat. They aren't kidding... Mac

Spring Chicken

Mac in NC,
That sounds a wee bit too spicy. Thanks, but no thanks. I will stick with less potent stuff.[p]Spring Chicken