I believe you nailed it.
Probably looks like a pork chop from the end doesn't it?
I believe you nailed it.
Probably looks like a pork chop from the end doesn't it?
Not sure I'd go low & slow with it. Chops don't have a lot of fat marbling in them and they're pretty easy to dry out. I smoke pork loins at 350* until they hit 140* internal. Never had one dry out that way and they turn out excellent.
That doesn't quite look like mine. Is that a boneless? Mine seems bigger.
Definitely not the same cut, that was a boneless loin.
The short loin is bone-in, multiple muscle groups with a decent amount of fat and connective tissue... Cook low and slow like butts.
The boneless loin you cooked is a relatively lean whole-muscle, so hot and fast works great and seals in the juices.
Ok, so was his more of a tenderloin? This is interesting.
Oven? What kind of man uses one of those?Working some pork tenderloins in the oven today...Apple Glaze Pork Tenderloins!
This is the GRILL thread. There is nothing GRILL related about an ovenWorking some pork tenderloins in the oven today...Apple Glaze Pork Tenderloins!
This is the GRILL thread. There is nothing GRILL related about an oven
Perhaps we need a "Gratuitous Oven-Roasting/Baking" thread!
Yes, for the women folk!
That would be the "Gratuitous Sandwich-Making" thread!
This is the GRILL thread. There is nothing GRILL related about an oven
Don't be sexist.
Oven? What kind of man uses one of those?