pork loin in oven

Google America's Test Kitchen for a great recipe. I did it this way and it came out great. This is a difficult cut of meat to cook. IIRC the recipe involved butterflying and coating inside with butter and herbs de provence in a 250F oven in a dutch oven for a couple of hours.

Good luck.

I've done that with a beef eye-of-round roast (high temp for a short period, then shut off oven and leave undisurbed for a few hours), but never pork. The beef roast comes out good, but still pink in the middle and somewhat rare. I don't think I'd chance that with pork.

Searing first is the best way to go. You must lock in the moisture before you can slow cook.

Starting at a high oven temp is just a less efficient way of doing this.