Vince Poroke wrote:

> Most everyone has a plethera of information that I have been able to
> avail so here is one more for this wonderful group of
> gastro-architects. By the way, who here is a professional chef?
>
> I have never cooked Pork Sirloin before. I have about a 3 lb Sirloin.
> Would this cut bennifit from braising or roasting? What internal
> temp would be recommended? What about on the BBQ low and slow? And
> as always, I appreciate any information offered.


Please bear in mind that pigs are bred to have as little fat as possible
in their meat, which makes a sirloin roast an ideal candidate for
braising, and a disappointing one for roasting (dry, dry, dry!), unless
you're going to brine it or bard it with fat. I'd go with brining or
braising.

Peg