Pork Sirloin Roast

[Scott Piccolo]

Does anyone know exactly what this is and a good method for cooking it? It it a nice looking piece of meat that looks kind of like a beef rib roast with a bone in the middle and a nice fat cap. The local Winn Dixie has it on sale cheaper than boston butts. I wanted to buy one, but had no idea what to expect and how to go about cooking it.

 

[K Kruger]

Whole pork loins are often cut into three roasts: a blade roast (aka rib end loin roast), which is from the shoulder end of the loin; the center roast (aka center cut loin roast); and the sirloin, which comes from the rump end of the loin.

Sirloin roasts have more bone, as you've noticed. I brine or marinate them and grill-roast at ~325 to an internal of the mid 140s.

 

[Scott Piccolo]

Thanks Kevin. I might have to try one of these. So I guess being part of the loin, it is too lean to benefit from a slow smoke?