Pork Loin marinaded/mopped in white wine & herbs, cooked for one hour, forty five minutes at 225/250. I didn't get the crust I wanted, but was this puppy tender & moist
I'm with Robert-R.
Loin can be a bit tricky to cook coz it's so lean, & can dry out if you're not bang on with the cook & rest timings.
You smashed that one Chuck. Top drawer!