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.

I also was going to say pork stroganoff. This one with three mustards is a good one: Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) crème fraîche 1 dessertspoon groundnut oil ½ oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia SmithÂs Winter Collection. SharonCb

I just posted a jerk marinade recipe that would be good. It's on the other thread about your favorite recipes, at the end of the thread. You could put the pork loin in a big bag, put the marinade in with it and then when you thaw it out, cook it in the crockpot or in the oven and pull the meat for sandwiches. It's really good that way.

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.