Peggy > wrote in message >...
> Vince Poroke wrote:
>
> > Most everyone has a plethera of information that I have been able to
> > avail so here is one more for this wonderful group of
> > gastro-architects. By the way, who here is a professional chef?
> >
> > I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> > Would this cut bennifit from braising or roasting? What internal
> > temp would be recommended? What about on the BBQ low and slow? And
> > as always, I appreciate any information offered.
>
>
> Please bear in mind that pigs are bred to have as little fat as possible
> in their meat, which makes a sirloin roast an ideal candidate for
> braising, and a disappointing one for roasting (dry, dry, dry!), unless
> you're going to brine it or bard it with fat. I'd go with brining or
> braising.
>
> Peg


Thanks Peggy. I think I will go with a brine and then slow roast on the BBQ.