I just googled high temp pork loin and did find a recipe like you described using a pork tenderloin
, but it seems most of the ones for pork loin roasts are similar to some of the ones posted in earlier posts, high temp at first then much lower temp to finish (not cutting the oven off completely).
Pork tenderloin is usually a much narrower piece of meat than pork loin roast, so it should be easier to get the internal temperature to the right temp. Here's the LINK
for the tenderloin recipe.
This post was edited on 2/13 at 7:58 am