Pork Sirloin Roast

[Kevin DeShazo]

I have a couple 1.5-2lb pork sirloin roasts in the freezer, Ive never cooked these before, got any suggestions for cooking, grilling, smoking, brine, not to brine, etc.

I know next to nothing about these cuts of meat, so what say you.

 

[Brokenhandle]

Could inject them with something...we like using creole butter, add some rub, wrap with some bacon and smoke them.

Ryan

 

[smokerjim]

Brine in pops brine and make little hams.

 

[Kevin DeShazo]

And cook it to 140ish?

 

[Hamdrew]

anything else in the fridge that you might want to serve it with?? besides the canadian bakin/cajun ham recipe i gave u in chat..


I would consider slightly freezing, slicing as thin as possible, and then pounding to get each slice paper thin and marinade then sear. they will cook almost instantly.

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[Gonna Smoke]

Brine in pops brine and make little hams.

This, for me.

I'm a much bigger fan of the other end of a pork loin.....

 

[Hamdrew]

This, for me.

I'm a much bigger fan of the other end of a pork loin.....

thats why u gotta slice it thin, pound it thinner, and marinade. Hope ya got a wok, LOL, because it's GREAT for anything soy or fermented bean.

close to the ham the sirloin can get pretty gamey. reminds me of duck

 

[chilerelleno]

*** Brainfart, forget I even touched my keyboard.***

 

[Kevin DeShazo]

So made up an injection of apple juice, butter, MearChurch Voodoo cajun rub and some candied jalapeno juice. Injected both roastes, rubbed it down with more of the Voodoo and into the 225 smoker for about two hours using mostly cherry and some apple I had left over.

Came out pretty good, tender, flavorful, juicy, next time may try what Chile suggested about and cook a lil longer.

Heres the ever so important sliced up shot, the juice on the plate was great when picking up a slice off the plate drenched in the juice.

Thanks for the tip and help fellas, as always, much appreciated

 

[jmusser]

Looks like it came out pretty nice. Good work. I appreciate this advice too!

 

[yankee2bbq]

Great job Kev! Looks good!

 

[pc farmer]

Cool What temp did you take it too?

 

[Kevin DeShazo]

Took it to 140-145

 

[chilerelleno]

That cut isn't what I thought it was... Massive brain fart on my part.

You did it right and your results look great, delicious sliced pork.

Treat that cut just like a pork loin, brine or inject, cook to 140° IT for slicing that, and forget about pulling it.
Best as a high temp roast in the oven, smoker or grill, would be kickass hot-n-fast on a rotisserie.

 

[pineywoods]

It looks good Kevin and probably tasted even better nice job

 

[smokerjim]

looks tasty!