OVEN, If you are going to cook to 160F, it will be VERY FAR from medium, (will be closer to shoe leather) IMHO. I cook my ribeye at about 300F (it will cook slower, but this lower temp allows for more uniform meat doneness. Instead of having the outer 1/4 well done, and the next amount medium and the center rare, unless you WANT it that way.) and then until internal temp reaches about 127F. If you want "brown crust" (for showing off) for flavor, I would recommend that AFTER your desired internal temp is reached, that you crank your oven up to 475F, and put roast in uncovered for about 15 min. You should have an internal therm that you can leave in the meat, IMHO, and I have some extras if you are interested. As far as leaving roast in pan or on a rack, I leave it in the bottom. Makes for MUCH MORE FLAVORFUL gravy, IMHO. Please feel free to email me at: bluelytes@yahoo.com I would be interested in how you chose to cook it, and how it turned out. Regards; bluelytes

Dishes done: I didn't post my recipe at the time, so I'll put it in now. Lous Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If Im going to make Spaghetti Sauce later, Ill save this stock to thin the Tomatoes and Puree Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder, Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper or Red Pepper to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

I really like this recipe. I have never been a huge fan of fennel but it really makes it in this dish. I cooked my meat a little bit longer then what she called for and it was still very tender and moist. Excellent vegetables too! Roast Loin of Pork with Fennel Copyright 2001, Barefoot Contessa Parties!, All rights reserved This recipe is available for a limited time only. Why? Recipe Summary Prep Time: 20 minutes Cook Time: 40 minutes Inactive Prep Time: 45 minutes Yield: 6 servings 2 cloves garlic, minced Salt and freshly ground black pepper, plus 1 tablespoon kosher salt 1 tablespoon fresh thyme leaves 1/4 cup Dijon mustard 1 (3-pound) boneless pork loin, trimmed and tied 3 small fennel bulbs, tops removed 8 carrots, peeled, and thickly sliced diagonally 10 small potatoes (red or white-skinned), cut in quarters 2 yellow onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter, melted Preheat the oven to 425 degrees F. With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

Oh my....so sorry about the job loss....that's really tough! But your pork needn't be!! LOL! You could cut it into pieces and skewer it...or slice into steaks and grill....but I like to cook the whole thing... You have lots of time, so I would brine it for about 20 hours....easy on the salt but lots of other stuff....unless your meat says "solution added"....then don't brine. If you do brine....mix up 2 cups of liquid...I like half water and half apple juice or even beer....and add a couple of cloves of chopped garlic...2 tsps of salt to every 2 cups of water....and 2 tablespoons of sugar for every 2 cups of brine...add some rosemary leaves...perhaps some sage and thyme and put the meat into a zip lock, and add the brine and turn every few hours. Remove, dry it and grill... Or do a dry rub with some paprika, salt, garlic powder,celery salt and I like to add some of Cookies BBQ rub. Grill it over indirect heat until it's no more than 160....remove and tent with foil for about 20 minutes, slice and serve... Yummers!!! There's 2 here....but just ignore the second one!