pork loin

k dizzle my sizzle

Just looking for some clarity on a cut of meat and preparation/cooking method suggestion. I have an approx 6 lb pork loin. Not sure if this is same as tenderloin? Also curious on approach to cooking (indirect low and slow OR med on the grill).

Fidel

It is not a tenderloin. It is the cut that is sliced to make pork chops.

Hot and fast works best, and pull it at 145° or so - less if you aren't nervous about pink pork - and rest before serving. Low and slow will work if you pull it at low enough internal temps, but the meat doesn't really gain anything from that.

Or, you could make some thick chops - either center cut or butterflied. That's what I'd do.

k dizzle my sizzle

So I can cook as a whole (maybe seasoned and stuffed) direct on the grill (maybe 350-400 degrees)?

Richard Fl

I like to season with rub of the moment and then cover with bacon on top, fat side up, add more seasoning and do indirect at 375 'til done around 140F pull and it will creep up 3-5 degrees. or stuff them, my favorite.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=457044&catid=1

outrageous

did one yesterday......stuffed with pepperridge dressing....cooked indirect on 375 for about hr and half.... internal was 140. pulled/ wrappped in tin foil. let rest for hr.....sliced and served........ great.

k dizzle my sizzle

That link was exactly what I was looking for.

Thanks all for the help.