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  1. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    It sure diddry out !!  I honestly didn't know the USDA changed it, altho I have always cooked mine less than most people, like when doing chops on the stove.  And I have a friend who still freaks when I do that and it's slightly pink (not rare) and juicy.  So don't eat it, I say....lol.
  2. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Yeah, I really miss not having a smoker.  I almost bought a used MES this past winter off Craig's List.  The guy was even including the wood stand he built for it which was sweet !!  He had about $100 worth of lumber tied up in just that stand.  But then I realized I wouldn't have anywhere for...
  3. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Ahhh....you were doing one of these ---> Ya see, not only am  I a perfectionist, apparently I'm also a bit dense...lol.  Gonna try to figure out how to get pics from my phone to here via my PC (hate posting to this site from phone).  I'm curious about that bone, too.  And I'm guessing T&B meant...
  4. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    LOL !!  You musta sent this before my previous post posted.  Like I said, I know I am.  It's just my nature to be a perfectionist, for one thing....lol...but also I'm just trying to learn the principles of cooking a lean cut of meat.  AND, I figure all the advice I get can always help someone...
  5. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Ok...back on the PC now.  The method I was talking is for in the oven but I figure my grill can do basically the same thing.  It is supposed to compensate for getting the inner meat, near the bone, to cook without drying out the outer meat.  It comes from Cook's Illustrated but is from Big...
  6. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    WOW !!  88 cents !!??  Now that's what I'm talking about!!  Where did you find that??  And yeah...the bone.  Wondering the same thing...how to slice it up.  And glad you reminded me. Need to take a good look at it now, before it's cooked so I can remember how it's "put together"...
  7. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Well, here we go...finally!! Lol Decided on a lemon/herb marinade and then herb rub. But wondering if I should shave off some of the thicker part of fat cap? Or just leave and score it so marinade can penetrate? I know it needs fat to keep juicy but gonna try a new method I found. Gona...
  8. IMG_20130620_140034.jpg

    IMG_20130620_140034.jpg

    • bonnie b
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  9. IMG_20130620_135818.jpg

    IMG_20130620_135818.jpg

    • bonnie b
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    • Album: (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)
  10. IMG_20130620_130729.jpg

    IMG_20130620_130729.jpg

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  11. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Thanx! I thought it was...but wasnt sure. Been so long since I bought a roast. Got enough in the freezer...lol.
  12. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Bear....so sis's name is Bonnie. Kool !!  We "Bonnie's" are good folk....lol.  I think I'm gonna try a simple crusted herb rub recipe I found with rosemary, sage, mashed garlic,salt & pepper, and EVOO.  Or at least I'm putting it together now then gonna smell and taste it to see if I like the...
  13. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Yeah...google & my tablet & smartphone. Duno what id do without em...lol.
  14. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    LOL....mustard glue. Yum! But I 'get it'... I've also seen on one of the cooking shows (either America's Test Kitchen or Cook's Country) that spices need oil to facilitate releasing its flavor(some kinda chemical reaction) so I usually rub the meat with olive oil first. Think I'm gonna google...
  15. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Thanx guys!! That helps. Will make my mind up soon and get on it! Will try to remember to take pics. And Bear, I always wondered about that mustard thing. I'm not that fond of straight mustard so I've never tried that method for fear of tasting it. Good to know you don't.
  16. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Thanks for the input, guys !!  Now that we've figured out the cut and that it's lean and can dry out....how would you prep it?  Like...any rub, marinade, injection or any special tricks?  Never got to cook it tonight.  Friend popped in (stayed forever....lol) and didn't want to deal with with...
  17. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    Yes, u did help T&B!! Thanx so much because now I know I don't have to allow for a long cooking time. And now that u pointed it out, I can see where it could be cut into chops. Don't know why I didn't see that before...lol. I will be doing whole roast, tho. Thanx again, Bonnie
  18. (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

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  19. bonnie b

    (edited) Is this really a pork sirloin roast & how to cook??? (5 lbs)

    (I've made a few changes I first posted this.....) This is a stock pic.  Mine's still in butcher wrapper.  Don't want to unwrap until actually ready to season & grill.  But this is identical to how mine looks, with the exception of it missing some meat along the bottom, along the bone (which...
  20. 410A_loin_sirloin_bone_in.jpg

    410A_loin_sirloin_bone_in.jpg

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