I didn’t realize so few people have experienced a pork sirloin!!
Pork sirloin is tender and full of flavor, but lacking in the fat department, so be careful not to overcook these beauties!
The pork sirloin is located near the tail end of your pork loin (pork chops), with typically just 3 steaks per side. Smaller breeds may have less, but that’s ok- it can also be made into a small roast if there isn’t enough to cut a couple steaks out of! Sirloins and sirloin roasts can be prepared bone-in or boneless. I prefer to cut them boneless, because the bones can be a little wonky.
Preparing them is easy! For steaks, treat it as you would a pork chop. You can easily avoid creating a dry, tough piece of meat by using your meat thermometer
. Safe internal temperature for pork is 145 degrees. Keep in mind, your meat will continue to cook once you remove it from your grill/oven/skillet/magic cooking device/etc. If opting for a sirloin roast, consider wrapping in caul fat for additional deliciousness.
