Cooking procedure?

[copkid]

i bought a pork cut today that is marked 'Loin end pork roast'.
It has a nice fat cap, but kinda hard to tell how much marbling. Do I go low and slow or cook as a pork loin? This was from our small town butcher, and he was so busy, I couldn't ask him about the cut of meat. I've not heard of it before.
Any advice?
Laura

[copkid]

Oh, and it's about 4.5 pounds.

[OSD]

I think I would cook it like a loin. Sounds like the end of the loin that they put a fancy name on.

[Scotty Da Q]

Sounds like uncut loin chops to me.
You could slice em nice and thick, insert a knife, work a nice deep pocket, stuff with diced apple, onions, garlic, thyme, rosemary, chile's, secure the slit with a toothpick, coat with oil, sprinkle with rub, ....grill indirect, then direct to sear... and OH MAMA!

[copkid]

Oh Mama is right! That sounds absolutely heavenly! Gotta try that!
Thanks!
laura

[J-Bar-H John]

I think I would inject that little guy and give it about 4 hours in the hole.