Pork Sirloin Roast Help

civil eggineer

I mistakenly purchased a pork sirloin roast instead of a butt. Since it has lower fat I am thinking about searing it at 700 degrees then backing the temp down to 325 until the internal temp is around 145 degrees. Any flaw in my reasoning or experience would be greatly appreciated.

Nature Boy

Your plan to sear then roast sounds real good. If it has some size to it, you might consider pulling off at 138 or 140 as temps will come up as it rests.
Have fun
Chris

Broc

Yep --

Pull it no higher than 140... double wrap it in HD foil, and then in some old towels. Stick in an insulated "cooler" and let it rest for a few hours before serving.

Oh, yum!

So many people talking about pork loin, I think I'll start a thread with my Perfect Pork Plans!

~ B