Pork sirloin roast

[Oak Smoke]

The local supermarket has pork sirloin roast on sale for a dollar a pound. I’ve never smoked one. I assume they are very lean and easy to dry out. Have you smoked one? Was it good? I know loin meat is not normally that well thought of but this is a real deal on cheap protein.

[LA Pork Butt]

I smoked one wrapped in bacon years ago. I usually cut boneless ones into loin chops and grill them. Sometimes I butterfly them and roll them with some type of stuffing. It is probably good to think of them as chicken breast without much flavor, so you have to add some. Think of smoke as flavor, and yes they do tend to dry out. Brines or marinade would help. You can’t beat the price, so I would say give it a shot as a learning experience. Boneless ones are on sale in my neck of the woods for $1.27 a pound. I haven’t decided if I want one, since I still have chops in the freezer from the last one.

[Oak Smoke]

Thank you Sunny!

[Sweaty Paul]

I do the same. I definitely dry brine at the very least for a couple of hours. Also have done wet marinades and then try to convert that marinade into a sauce.

[LA Pork Butt]

I have a recipe for stuffing one if you are interested.

[Oak Smoke]

I’d like the recipe please.

[Skip]

Our local Grocery Store sells Pork Sirloin Roasts. I'm planning to do one in the CI Dutch Oven with Sauerkraut sometime soon. The way our store cuts them they are noticeably leaner than a Pork Shoulder Roast so they can dry out sooner than a Shoulder Roast. I say go for it and post your results Oak Smoke.

[TripleB]

My mother use to do pork ribs and sauerkraut in the oven. The ribs were placed on top of the sauerkraut and roasted. The drippings being captured by the sauerkraut. Oh yum.

[cruiseplanner1]

Oak I do the pork loin roasts smoked. Pull them and I put the Vinegar and pepper flake baste to them after pulling. Wrap them in a flour tortilla and they are alright. Just trying to watch my saturated fat intakes.

[TripleB]

I've never smoked a pork loin, basically because it is a tender cut and I would think it would dry out faster. If I was doing it, I would inject the loin and then grill it over wood coals (you can do that with your PK360 Santa Maria attachment). It would give the loin a kiss of smoke and you'd grill it to your desired doneness. FWIW.........

[Finster]

Evidently the sirloin roast is a different cut than the pork loin(which is what I am familiar with).

Pork Sirloin Roast Vs Loin: Uncover The Juiciest Cut For Your - Cookindocs

I'm actually wanting to try a loin on the rotisserie that I got for Christmas. I'm guessing that would work for the sirloin roast as well!

[LA Pork Butt]

Stuffed Pork Loin

3 1/2 - 4 pound pork loin butterflied and brined for moisture
1 jar of Fig preserves - 11.5-15.5 ounces
7 ounces of course chopped fruit such as apples, peaches, apricots, pineapple (choose at least 2)
6 ounces of pecans, chopped
Bacon

1. Butterfly and pound loin even and brine - (When it dried out I cooked it to 160. Try pulling it at 140 to see if it isn’t too dry.)

2. Drain, rinse and dry the loin.

3. Spread the fig preserves on the loin

4. Add a layer of the chopped pecans to each layer of preserves and coarse chopped fruit.

5. Add a layer of each of the coarse chopped dried fruits.

6. Lay out enough strings to tie the rolled up loin every 2 inches.

7. Roll up the Loin and cover with the bacon lengthwise and tie the loin

8. Place the Loin on a V-rack and use a drip pan.

9. Cook the Loin at 325 BGE Dome Temp which is about 300 Grill temp.

10. When the Loin reaches an internal temp of 140 measured at the internal Loin layer horizontally remove from the cooker and let rest loosely covered for at least 15 minutes before slicing.

You can use different preserves, fruits or nuts. You can marinate the fruit in wine or other liquor or even inject the loin with marinades.

[Oak Smoke]

Wow that sounds good! There’s so many ways to go with it. Thank you!

[LA Pork Butt]

Lynn, this one is quite good, but I would pull it ar 140 or so. It is Southern Living Recipe.

Dijon Pork Loin

4 tablespoons steak seasoning
2 tablespoons all-purpose flour
1/4 cup butter, melted
2 tablespoons Dijon mustard
1 (3 1/2- to 4-lb.) boneless pork loin roast, trimmed
Garnishes: fresh basil leaves, cherry tomatoes

Combine first 4 ingredients in a small bowl. Rub mustard mixture evenly over roast. Place roast on an aluminum foiled-lined broiler pan.

Bake at 475° for 20 minutes. Reduce heat to 350°, and bake 50 to 55 more minutes or until a meat thermometer inserted in thickest portion registers 155°. Remove from oven, and let stand 15 minutes or until thermometer reaches 160° before slicing. Garnish, if desired.

Note: For testing purposes only, we used McCormick Grill Mates Montreal Steak Seasoning.

[Oak Smoke]

Thank you!