On Mon, 20 Oct 2003 00:50:15 GMT, "Louis Cohen"
> wrote:

>I wound up marinating these and roasting them in the BBQ at 325° (because I
>was also doing a beef roast at the same temp).
>
>I pulled them at an internal temp of 147° and let them rest under foil about
>20 minutes. They turned out dry and a bit overcooked, i.e., basically well
>done and a bit tough (sliced across or with the grain; didn't seem to make
>much difference). Next time, I might try them low and slow and see if they
>pull, like pork butt. Or, maybe it is an intrinsically tough cut that needs
>braising. I happened to buy a can of hominy the other day; I think I'll put
>the sliced pork into pozole, or a stew.
>
>The beef roast was a 10lb sirloin tip. I cooked it to a temp of 131° at the
>center and let it rest a while before slicing. It was more rare than I
>expected (perfect for re-heating) with a nice smoke ring on the outside.
>But it isn't a hugely flavorful or extremely tender cut, either. But, not
>bad at $2.39/lb.
>
>--
>
>Regards
>
>Louis Cohen
>Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
You need to brine the Pork Loin that will help, though my
sirloins are usualy pretty moist? Was in bone in or less?
And did you leave a nice cap of fat in place? Hag k



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