if you can adjust the 'offset' of your oven to run at a lower temp, it can help with the curing and cooking. In the owners manual for my Fridgiaire electric range it has an adjustment that I can set to have it control the temp at 170 degrees when it 'thinks' its controlling the temp at 200. I set the offset to 30 degrees higher, so it will make the oven run at a lower temp than the minimum 200. My last Pastrami (rib eye roast) cooked for nearly 7 hours and I was raising the temp about 10 degrees after 3 hours, then every hour after that, until my probe thermometer went off at the set temp I wanted. My probe type thermometer is a Poulter and has an adjustable set point for the desired temp. It has a 3 foot stainless steel braided cable that goes through the oven door and you push the steel probe into the meat. One thing about the pork loin is to leave any fat attached to it until its cooled off to cold. Then you can trim it if necessary. That little bit of soft fat will help keep it moist too. Tomorrow, morning the converted corned beef/pastrami will be going in the oven for its 7 hour baking, starting at 170 degrees for 3 hours, then up the degrees as mentioned. I remove it from the oven when it reaches 155 degrees. Yes, the meat can rise more in temp after you shut off the oven. Its overshoot is a little less noticable if you remove it to cool at room temp. Westerns, made with eggs, chopped onion, chopped peppers, and cut up ham/bacon are great. I like it with just ketchup on it, as a meal. I also add a few bits of a cheese before I fold it and flip it over in the pan.

actually Claire, I'm going to disagree with LindaC. If you simmer it in broth for a while before going further with it, I think it would be fine. I'd simmer it in some beef broth/stock, fresh garlic and a bit of onion, check after 30-40 minutes, and see how it feels in your mouth. If it feels like it's breaking down start going on with the stroganoff, if not give it some more simmer time. I like to make my stroganoff, off the cuff anyway, and actually start it like I do smothered chops. Browned meat, simmered covered in broth for a while, then removed, make a milk gravy then add the chops (meat) back, cover and simmer until I'm done with the sides..sometimes I have 2 hours, so times I have 40 minutes. Either way it works.

That is a good link. Especially the last paragraph as 'note:' I've added 'london grill' to my spring grilling because of the leftovers. I use a thick sirloin and got cocky and botched a couple by over-cooking. (the first try was so good) Scoring in a diamond pattern on both sides before marinade is such a good trick i found. I have since learned to pay attention to internal temp. Not called 'london broil' anymore, at least not here. I just look for a good thick sirloin that has a bit of marble in it. I should give flank a try. Though it is a winter favorite for a Vietnamese dish. Wanted something thick for the grill.

This is a favourite of mine. I use a bone in loin but boneless works fine. Just leave out the garlic and cut the rest of the ingredients in 1/2. A perfect Sunday roast! Pork With Herb Crust 2 racks of pork (3- to 4-pound) 3 TBSP Olive oil 1 1/2 teaspoon salt 7 garlic cloves -- minced 1/3 cup fresh basil -- Chopped 1/3 cup fresh thyme -- Chopped 1/3 cup fresh parsley -- Chopped 2 tablespoon pepper -- Coarsely Ground 1 1/4 cup butter (or margarine) -- cut up 1/3 cup all-purpose flour 2 cans chicken broth 1 tablespoon tomato paste 2 tablespoon fresh sage -- Chopped 1/4 teaspoon pepper . Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press onto pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning. . Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140 Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts. Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly. Serve with 'pork. Garnish, if desired. Yield: 8 servings.