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.