Name:	Mack -	Reply
Subject:	Tall Cotton??
Date:	4/18/2016 7:33:05 PM

I forget. Do you ever cook a pork loin roast?? Did we already talk about this??

Name:	Tall Cotton -	Reply
Subject:	Tall Cotton??
Date:	4/19/2016 9:18:03 AM

Mack, I have, but it's been a while. We usually cut them into pork chops and grill them. When I smoked a whole one it was injected with a garlic butter creole marinate. I don't remember, but I think I smoked it to 185 and then served it sliced. They are so lean you have to be careful not to over cook and dry them out. Maybe wrapping them in bacon would help too.

Name:	Mack -	Reply
Subject:	Tall Cotton??
Date:	4/19/2016 7:25:12 PM

Just wondering. Someone told me recently that you cannot inject a pork loin roast. It just runs right back out..

Nope. I just did a half pork loin, but it was on a Weber Rotisserie setup. Injected with about a half bottle of Cajun Butter Garlic Marinade (and it stayed injected except for maybe 1 tablespoon). Soaked overnight in fridge. Rubbed with olive oil, brown sugar and a seasoning mix similar to "Memphis Dust" as discussed at AmazingRibs.com/trustedrecipes. Rotated beside an indirect charcoal fire for about 2 hours. Took it off at 145* and rested it. Climbed to 150. It was completely cooked at 150 but not overcooked as is normal for this cut. Smoke ring and juices galore.

Delightful. Especially when WD runs them on special at $2.00 a pound.....

Name:	JamesKinnear -	Reply
Subject:	Tall Cotton??
Date:	4/14/2017 3:57:07 AM

I was and its good!