Sirloin End Bonless Pork Roast ?????????

Discussion in 'Pork' started by jckdanls 07, Nov 26, 2011.

  1. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    OK... So the wife lays this out to thaw and says I can do it on the smoker... Dahell do I do with it (did a handy dandy search and come up empty) ? Gonna search for a good rub unless somebody has one they wanna share... Should I do it for slicing or pulling ? Should I brine it as there doesn't look like much fat on it ? Any other preparations I should do ? All comments are more than welcome

    [​IMG]
     
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    I'd personally probably slice it. I am not very good with different cuts of meat at  all but this almost looks like a pork loin. I bet you could stuff that baby and it would be awesome. Do a search for stuffed pork loin and see what you get. Basically you cut the loin open then stuff it and roll it back up and tie it and they are so good. Hopefully someone else can give you some ideas.
     
  3. scooper

    scooper Smoking Fanatic

    rbranster it right, it is a boneless loin.  It is from the sirloin end, not the center.  Definitely not for pulling.  It is too lean. 

    I would suggest brining it because it can dry out easily.  Give it a good rub, then smoking to 145 or 150 for slicing.  If you want it crispy, take it out of the smoker before 145 and finish on the grill or under the broiler.
     
  4. roller

    roller Smoking Guru SMF Premier Member

    X2
     
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    I say   filet it, roll it out, pack it with goat cheese and spinach then roll it up tie it and smoke it

    and post some pics
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I got to agree stuff it. We like fresh spinach, feta & provolone cheese. When you stuff it you take your knife and go in about an inch and keep cutting & unroll it until you have a uniform piece about 1" thick.
     
    Last edited: Nov 26, 2011
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    I pull mine at 145º IT, and they are nice and juicy.

    I also like a simple SPOG on mine.

                   [​IMG]
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    One Word....Porchetta!...JJ
     
  9. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    I'de have to do a search on that.. dunno what it is ?
     
  10. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I have done a few of these..

    Same as Raptor...SPOG and out at ...145.

    Sliced up thick and juicy!!

       Craig
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Basically....Open it up, spread with a generous amout of Garlic, Fresh Herbs, I like Dill, some Rosemary and Italian Parsley. Add S & P, some Parm Cheese. Roll it all up, tie it and Smoke to 140*F rest 30 minutes and slice it...Killer good eats! I like it Hot or Cold on Sammies....JJ
     
    Last edited: Nov 26, 2011
  12. scooper

    scooper Smoking Fanatic


    That sounds awesome!!!
     
  13. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Welp... all the stuffed stuff sounds ecxellent,, but I don't have the ingrediants.. So this Is what I came up with

    For the rub...

    1 teaspoon onion powder
    1 teaspoon paprika
    1 teaspoon salt
    1/2 teaspoon white pepper
    1/4 teaspoon ground cinnamon
    1/4 teaspoon fresh grated nutmeg


    and then some apple/cinnamon topping

    Finely chop two large or three medium sweet apples (Fuji or Gala are great varieties for this) and place in a saucepan. Add one tablespoon sugar, one-half teaspoon each of cinnamon, paprika, salt and white pepper, and two tablespoons rice wine vinegar. Cover and bring to a boil over medium heat, then lower to a simmer. Cook gently until the apples are tender.

    Slice the smoked pork loin and top with a spoonful of the sauce.

    will post pics later


    (recipe provided by a different web site}
     
    Last edited: Nov 27, 2011
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looking forward to the pics Keith!
     
  15. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    Gonna have to put it on hold for a day... something came up and can't do it today
     
    Last edited: Nov 27, 2011
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hope it's nothing serious!
     
  17. frosty

    frosty Master of the Pit

    Keith, your plan sounds like a complete winner.  Hope all is well!  Looking forward to details about the results.
     
  18. raptor700

    raptor700 Master of the Pit OTBS Member

    Hope all is well Keith  
     
  19. raptor700

    raptor700 Master of the Pit OTBS Member

    Here's a recipe i did about a year ago.

    It's similar to the one you have.

    It turned out great, the only thing I would change would be the IT temp.

    I would pull at 145º - 150º  instead of the 170º I did on this roast.

         http://www.smokingmeatforums.com/t/100252/loin-apples
     
  20. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    No No No... all Is well... we have family leaving in the morning to go back to TN (wish I was going too)... So we have to go over tonight and drink beer with em...LOL... Raptor.. that looks pretty damn good too
     
    Last edited: Nov 27, 2011

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