Pork Loin Question

[zinniagirl]

I just bought 2 pork loins that are almost 3 lbs. each. I want to do them on the Traeger tomorrow and then freeze one and eat one. How is the right way to do them? I have some Bad Bryans Butt Rub and some sample Traeger spices. I would appreciate someone else's knowledge. I ordered the better thermometer but it is not here yet. I have mesquite and maple pellets and very little hickory left.

They are pork loin roasts. The shorter fatter ones.

 

[Deb]

I don't usually use a rub on a pork roast but I may be the minority...... I usually rub down with a mix of olive oil, garlic, thyme, rosemary, marjoram, sage, black pepper and salt (sometimes I sprinkle the herbs on directly). 275 degrees until almost 145, pull out, tent with foil and let rest for a short time.

 

[FLBentRider]

Bad Byrons is a good choice, and I concur with Deb on the time and temp. If you go much past 145 it is going to dry out and get tough on you.

If you are feeling adventurous, you could make a bacon weave and wrap that around it, then cook as above.