re: pork loin in oven

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I only cook them to an internal of 145 following the instructions of Jacques Pepin. Anything higher than that and the meat dries out pretty fast due to it being so lean.

All I do is make a few slits to stuff with garlic, salt and pepper the exterior. Place in roasting pan with fat side up. Bake at 250 until internal temperature reaches 145. Tent with foil and let rest for 10 minutes. Make gravy from drippings while roast rests. Best tasting pork roast you could imagine.

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This is almost exactly how I do mine except I sear mine off on the stove first and I usually have the oven around 350. And sometimes I'll let rest for more than 10 minutes to make sure it retains its juices.