Like Linda, I like to rub them with some stuff and do them on the grill. YUM! These two recipe are great too and a big hit with my group. Sharon's calls for a rack but I've used the loin many times. Herb Crusted Rack of Pork (Sharon) 3 TBSP olive oil 1 1/2 tsp kosher salt 4 garlic cloves, minced 1/4 cup chopped fresh basil 1/4 cup chopped fresh thyme 1/4 cup chopped fresh rosemary 1 TBSP coarse ground pepper 1/4 cup butter cut up 1/3 cup flour 2 cups chicken broth (more or less) 1 TBSP tomato paste 2 TBSP chopped fresh sage salt and pepper to taste fresh thyme or rosemary sprigs for garnish Rub pork with olive oil and sprinkle with salt. Combine the garlic and next 4 ingredients and press into the pork. Place pork on a rack in a roaster or broiler pan , cover the bone tips with foil so they don't burn. Bake in a preheated 350 oven for 1 hour and 115 minutes or until internal temperature reaches 145 degrees...don't over cook. Transfer pork to a serving dish. Pour pan drippings into a skillet. Add butter and cook over medium heat until butter melts. Whisk in flour until smooth. Cook whisking constantly until it is a rich carmel colour. Gradually add the broth and next three ingredients, cook over medium heat until for 2 or 3 minutes until thick and bubbly. Slice the pork between the bones and serve with the sauce. Use the thyme or rosemary sprigs for garnish. NOTE: original recipe called for cooking to 160, I think that is too much. I cook to 145 and then let the temp rise as it sits. APPLE CIDER BRINED PORK ROAST (Annie) 3 cups apple cider 3 cups water 1 bay leaf ¼ cup salt 1 tbls black peppercorns 1 tbls coriander seeds 1 2 lb. Pork loin, trimmed 2 cups cider 1 ½ tsp chopped fresh rosemary 1 ½ tsp chopped fresh sage 1/8 tsp freshly ground black pepper Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight. Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing. Serves 8 200 calories per 4 oz. Serving, 6 grams fat David

I always have pork loin left and my husband loves these two: Pork "Tidbits" on Garlic Bread Prepare garlic bread using your normal method. Dip slices of pork loin in Duck Sauce and then spread more on top. Bake on baking sheet at 400 for approx. 15 minutes. I always just use leftovers for this one - works great: Sweet and sour pork Ingredients: * 1 1/2 pounds boneless pork loin, sliced 1/2-inch thick * 1 tablespoons vegetable oil * 1 can (20 ounces) pineapple chunks in juice * 3/4 cup water * 1/4 cup vinegar * 1 tablespoon soy sauce * 1/4 cup brown sugar * 1/2 teaspoon salt * 2 tablespoons cornstarch * 2 tablespoons water * 1/2 cup thinly sliced onion * 1 green pepper, cut in thin strips * 2 cups hot cooked rice Preparation: Directions for sweet and sour pork Cut pork slices into strips about 3 inches long and 1/2 to 1 inch wide. Sauté pork strips in hot oil over medium heat until lightly browned; drain. Drain pineapple; reserve juice. Combine pineapple juice, 3/4 cup water, vinegar, soy sauce, brown sugar, and salt; pour over pork in skillet. Cover and simmer 1 hour, or until meat is tender. In a cup, combine cornstarch and 2 tablespoons water; stir until smooth. Add cornstarch mixture to pork mixture. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Add pineapple chunks, onion and green pepper. Cover and simmer sweet and sour pork for 10 minutes longer, or until vegetables are tender. Serve sweet and sour pork over rice. Sweet and sour pork recipe serves 4 to 6.

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

I've never made a pork loin, but when I make a pork tenderloin I often use the following spice blend as a dry rub, and lightly sear the tenderloin before putting it in the oven. Cuban Spice Rub: 1 paprika 2 ground red pepper 2 cumin 3 onion powder 3 garlic powder 2 black pepper 1 oregano (dried) 1 basil (dried) 2 parsley (dried) I also commonly make a sauce to serve with the tenderloin as follow: Ingredients: 1 jar Polaner All-Fruit Apricot preserves 4 oz apple sauce 1/2 cup medium-dry Madeira 1 medium onion chopped 2 tbsp butter Cook onions in butter until they are translucent, then add the Madiera, the apricot preserves, and the apple sauce and heat it until it is thoroughly bubbling.