No bone, no fat cap either.

--

Regards

Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Hag & Stenni" > wrote in message
...
> 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
>
>
>
> As a beauty Im not a star, there are
> others more handsome by far, but my
> face I dont mind it because Im behind
> it, its the folks out front that I jar...
>
> Pull a loraine Bobbit (cut off waynespenis) to reply