I bought a whole pork loin a while ago and sliced it into small roasts and large chops. I have two roasts at 1 1/2 lb. and one at 2 lb. Small. I am going to cook all three this afternoon. Are these so small as to be treated as simply very large chops? Will they likely be dry, so as to need bacon wrapping?
I was planning a TRex-style sear/roast at 700/350 until 140 internal temp. I would appreciate any ideas about how to make these better. Two of them are going to friends in need.
Thanks in advance.