I need help cooking a pork loin. I am cooking the roasted pork loin recipe from the October 2006 issue, but I didn't get the bone-in-loin like the recipe calls for, instead I bought a 1 1/2 lb pork loin. How long should I cook it compared to the bone-in-loin ( 4-7 lbs. for 1 1/2 to 1 3/4 hours depending on the size)? I know I could easily overcook this meat if I cook it too long. Any suggestions how long I should cook it after searing the sides of the pork?
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