and I am looking for some good recipes for cooking a couple of 3-4 lb loins.

I have: Dutch oven, gas grill, w/rotisserie if needed, regular gas oven, Dillo Dust, injector and marinades. Usually just always made ribs, chicken, steaks, and small 1-2 person sized pork loins. Don't want to ruin the meat  so what are the definite "do not dos" to avoid. And any good seasoning suggestions? Thanks in advance.


Thanks for the info guys. I kinda did a hybrid method. Overnight in the fridge with a Tony Chchere's rub and a little Jack Black Bourbon. On a rack in the oven @250 for 4 hours (8 lb roast) temp check hourly. At 4 hours it was right at 160 degrees. Exited the oven to rest for 15 min. before slicing. It was a great piece of pork. Highly recommend this. Next time I will do the same thing, just on the grill with some smoke instead.  

We just roast them in the oven until they are just barely "unpink" in the center, and they are delicious.

Idiot proof Pork loin
2/3 cup packed light brown sugar  
1/4 cup cinnamon applesauce  
1 1/2 teaspoons ground ginger  
2 pounds boneless pork loin roast

Preheat oven to 325 degrees F  Lightly flour an oven bag.

In a small bowl, blend brown sugar, applesauce, and ginger.

Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.

Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F


step up to not so idiot proof recipe but YOU CAN DO IT!!!


6 medium potatoes, peeled and quartered
4 carrots in big chunks
2 onions, quartered.
you can also add chunks of parsnips, turnips and other ground vegetables
2 tablespoons olive oil  
1/2 teaspoon dried thyme  
1/2 teaspoon garlic powder  
1 1/2 teaspoons chopped fresh chives  
salt and pepper to taste

Preheat oven to 350 degrees F  

In a pot with enough water to cover, boil the potatoes, carrots, parsnips turnips for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.

Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.

Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F  Remove from heat, cover with foil, and let sit 15 minutes before slicing.

you can then add some red wine to the drippings, add some chicken stock and thicken with cornstarch or roux for a nice pan gravy

CHEF