Bull Need some help on how to cook this?

[fullhouse32]

I was not sure if I should cook this like a Pork Butt?

 

[Greg Jones]

I was not sure if I should cook this like a Pork Butt?

I would cook it just the opposite. Unlike a pork butt, pork loins and tenderloins have almost no fat. If you cook them low and slow, they will dry out until they are uneditable. Go somewhat hot and fast, to IT of 140-145*. If cooking them whole, I even prefer to butterfly them and then stuff them, with other fatty meats like bacon. I did one earlier this week stuffed with spinach and feta cheese. Or you can slice it and grill it-it’s basically a boneless pork chop.

 

[Greg Jones]

P.S. “Somewhat hot” = about 325* and “Somewhat fast” = about 20 minutes per pound.

 

[llbts1]

Greg, I wanna eat at your house sometime

 

[Fhughes]

I usually add fat to the loin by placing 3 or 4 strips of bacon on top during the cook. I do however cook it as Greg described

 

[Ahampleman]

Bacon weave it. 325 till I.T. of 145.