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.

I've done the same with a top round roast as wildchild, but then sliced it cooled, very thin for french dips, or for buffets where its served with assorted breads for making sandwiches, but I think trying to guarantee it would be fork ready hot, rare to med rare is pretty risky. You might get away with it if the weight was in the length and it wasn't a thicker more squarish cut - could slice it diagonally then against the grain like would be done with London broil... That's not to say you couldn't make a very nice and festive dinner from it, but browned, placed in the oven covered or tented with foil after adding a little stock, water, or wine (red) to keep it moist. A great sauce could be done quickly from the juices/roasting liquid left in the pan. I would likely have gone with a rib roast but I have to plan for them, I can only afford them when on sale between Thanksgiving and New Years, then again for Easter. I wrap and freeze for other months, hoping I've got the right size. My brother would be at your table in a heartbeat, he's delighted with anything that takes longer than 20 minutes to prepare, victim of a busy working household :) You can put a lot of love in a 2 - 2 1/2 hour entree.

I don't know that you'll ever get a consensus here, LOL. Medium rare, I think , is 130-135F, I'd high heat roast it (500F) until it reads 120-125 then let it rest and let the temperature come up. It won't take long for a 2 pound roast, so watch it carefully, check after maybe 20 minutes. Be sure to season the roast with salt and pepper and anything else you like, before roasting. At least that's what I'd do, except I'd cook it very rare instead of medium rare, LOL. Annie

Linda - thanks for your prompt reply - and your method sounds simple (and tasty!) I have cooked a pork roast once or twice, but find that I keep opening the oven to check the internal temp, and that probably delays the whole cooking process. I am trying to put together a decent (simple) meal as a weeknight alternative to the 'quick' dishes I usually fall back on since invariably I am trying to put dinner on the table in between carpooling sessions. Tonight I have a window of opportunity between 6:15 and 7:30 to have a family (of four) dinner. I also have an oven that I can program to start while I am out (leaving the house at 5 for the first round, due back home at 6:15, before DS heads out to practice at 7:30.) The package says 'pork boneless rib roast' Is this interchangeable with a loin? Also - I did to a google search prior to posting here, with conflicting information re: roasting times and temps - some sites say 20 minutes a pound at 350 degrees - and others advise much longer -- sigh I found this recipe too, which says about 1 1/2 hours - which is why I turned to the experienced cooks on this forum, because I am confused! Here is a link that might be useful: rib roast recipe