I picked up a pork loin roast, about 7 lbs, from Costco recently and looking to cook it on my PBC or roast in the oven. There is an approximate 1/8"-1/4" layer of fat on the top of the roast. Should I trim off the fat? I am thinking about using the recipe below, it sounds pretty good.
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Pork loin roast
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Tim E, Just what HorseDoctor Said in MHO! ðŸ‘ÂðŸ‘ÂðŸÂ·ðŸ‘ÂðŸ‘Â. Eat Well and Prosper! From Fargo ND, Dan
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Tim E I usually trim the fat and butterfly the loin make a fruit stuffing paste it on, roll it and tie it with other butcher's string. Other times I cut it into 1" thick chops, leave the fat on, brine them, season them, and reverse sear them.
I took a quick look at your recipe. Molasses and apple go great with pork. Have a great cook.
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Tim E I usually trim all fat caps on pork, even loins. Mainly because I don't like eating the intact fat on the finished product, but some do and there's nothing wrong with differing preferences. Take it to no higher than 145 IT and you won't need to worry about juiciness. Especially if you brine (wet or dry) it properly. I've had great luck with a quicker hotter cook with pork loin, like 325 or so, I'm thinking it may keep it even juicier from cooking it quicker. Look forward to your results!
Notice how this recipe says rest it 20 minutes. Ehhh... my advice, skip that. Cook it to to temp and eat it hot, or carryover can take it above where you want it.Last edited by Huskee; January 3, 2016, 11:34 PM.
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