I am thinking about getting a pork loin cutting it crossways about 1" thick would this be the same as boneless pork chops?
What internal temp should I cook them to in the SM055 using a digital probe on the second rack?
Do you think they would tend to dry out if not foiled since they don't have a lot of fat? or should I cook them in a pan with some apple juice to keep them damp in the SM055?
BTW I bought an instructional video from askthemeatman.com on pork processing it shows a lot of the cuts. If you can spare the coin it is worth watching.