Pork Loin vs Tenderloin Recipes?

Alan

Hi all,[p]I have a "Boneless Pork Loin" that I want to cook. Do I cook it the same way as a tenderloin, say at 325 Dome until 145 internal? I'm assuming that I will slather in mustard and put a rub on it.[p]Does anybody have any good recipes or tips for this cut?[p]Thanks,
Alan

Gfw

<p />Alan, check out the link - it was done at 350 dome to an internal of 160. Good luck! :~}

[ul][li]Pork Loin[/ul]

Alan

Gfw,[p]Thanks, that looks great!
Someone suggested just cutting the loin into chops instead. Now both sound good and I have to decide![p]Cheers & Happy New Year![p]Alan

Gfw

Alan, one of my favorite ways is to split the roast down the middle (lengthwise) and then cook it as a roast. For a nice treat, cover it with the Memphis Style Ribrub listed on my site. Just this afternoon I bought a roast about the size of the one in the picture and split it into two pieces - looks like two really thick 1/2 butteryflied pork chops.[p]The best part is that tonight you can do it one way and next week you can do it another.[p] [p]Life is GOOD! :~}

Rich

Alan,
Try "Mr Toad's pork loin" in the recipe section. It's a lot of work to prepare but worth every minute. Even my teenagers liked it.
Rich