Boneless Pork Loin

BigEGGHunter

Ok Eggheads, 

while im not new to the Egg and I posting for my first time here on egghead forum. My wife picked up some pork loin for the grocery for cooking. All sounds good but I normally roast a nice pork tenderloin and this meat is drastically different. Any ideas on cooking times and methods to get this 8# loin cooked to perfection while being tender and juicy inside? 

CanDid

This should get you started:

http://eggheadforum.com/discussion/1200676/pork-loin-roast-for-dinner

http://eggheadforum.com/discussion/1204690/pork-loin

...and post some pics of the cook afterwards of course.

BigEGGHunter

Thanks CanDid. I cuts some slits in the top and put so,e garlic for flavor. Then rolled it in balsamic vinegar, salt, pepper, fresh cut rosemary and thyme. It's soakimg in this flavor right now. I'll post some pics (if it comes out well!) to show this deliciousness. 

Biggreenpharmacist

http://www.epicurious.com/recipes/food/views/glazed-pork-loin-with-cilantro-and-garlic-352949

BigEGGHunter

As promised, here is the finished product. This was absolutely amazing so much that my wife, who's not a huge fan of pork chops, LOVED all of this and went to get seconds!  Success!

CanDid

Looks tasty! I've done a few pork tenderloins, but not a loin yet. Glad to hear it turned out good.

I want to cook one soon. Which route did you go? Pit temp, raised, direct, indirect, etc.

Biggreenpharmacist

BigEGGHunter said:

As promised, here is the finished product. This was absolutely amazing so much that my wife, who's not a huge fan of pork chops, LOVED all of this and went to get seconds!  Success!

Looks perfect. Nice job. I love pork loins. Good cheap cut that can rank right there with much more expensive ones.