Originally Posted by Corey123
As with most meats, pork loin is usually cooked by so many minutes to the pound. I believe that it's cooked to an internal temp of abut 165 degrees.
Not too much higher than that, or it will start to dry out and become tough.
I'm of the school, pork tenderloin or pork roast, needs to be cooked at a high heat and quickly. Sear in juices then bake at a fairly high temperature for a short amount of time. Use your thermometer to check for doneness.