allisonandrews
Senior Cook
My mother-in-law sent my husband home with a large pork loin. Just guessing, but I didn't see any bone in it, so I would think it would be similar to a large boneless loin roast?? Hubby called it a tenderloin, but it's way too big for that (I think). I don't know how many pounds it is, but it was around $32.00 and I would estimate it to be 6-8 inches in diameter.
I've looked around online, and this is what it resembles
So, how do we go about cooking this bad boy? We want to do it on the smoker, but I don't know how to do it. Any tips? We've got a marinade that we like when we do country style pork ribs. Would that be appropriate here? Do you cook it whole or slice it first? What internal temp am I looking for?
Sorry for all the questions. I did a search, but didn't have much luck.
I've looked around online, and this is what it resembles
So, how do we go about cooking this bad boy? We want to do it on the smoker, but I don't know how to do it. Any tips? We've got a marinade that we like when we do country style pork ribs. Would that be appropriate here? Do you cook it whole or slice it first? What internal temp am I looking for?
Sorry for all the questions. I did a search, but didn't have much luck.