Ok, this discussion may just be adding to the debates I've seen about how to cook a pork loin or tenderloin, but here goes. I'm thinking about making a Cuban Pork Loin (marinating the meat overnight in mojo) and have a couple of questions:
First, is is better to use a loin or tenderloin? I'm a cheap cut of meat guy, so I'd rather use the loin.
Second, I've seem plenty of folks argue that grilling them is the way to go because both cuts are really lean, but I use a Cookshack 50, and have always been pleased with how moist the meat comes out, including chicken. I was thinking about smoking it at 300 degrees and pulling it a 140. I do think that if I went with a tenderloin, I'd just grill it.
thanks
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