I believe the sirloin is the same as what is known as a pork tenderloin, a long log type cut of meat. They are very versitle in what you can do with them. OWRSTRICH would like to cut them in slices, pound them out into a giant 14 inch round piece, bread, deep fry, and stuff it into a 3 inch round bun for sandwich. You can cut them into slices for boneless pork chops, slice them lengthwise (about 3/4 of the way through so the two halves are still connected, then stuff the middle with all kinds of goodies. They are great smoked as is with some seasonings on the outside or my favorite is to cure them for canadian bacon.