Okay, I am from Texas and we don't do a lot of pork (other than ribs). Even our butchers seem to use different terminology than used on here.
I was given a piece of meat labelled 3 1b pork loin hand written by the butcher. It is a fairly square looking piece of meat.
In searching recipes and old posts it seems like this loin is much smaller than most. I don't think it is a tenderloin based on the shape (but what do I know).
What temp should I cook it (325 indirect?) and to what internal temp? How long will it take? Should I sear it before or after?
Thanks in advance.
League City, TX