A loin is a beautiful piece of meat! You may not want to low and slow the loin for the 8 hours I did a shoulder though. I usually do loins much faster, because you don't have to break down the connective tissue and fat like in the shoulder and the lean meat is not very forgiving like a shoulder is. I would do it hotter than 200 for sure! More like 375/400 until 145/150ish then rest it. I like mine on the pinkish side at 150 to remain juicy, but DH is old school and thinks pink pork is bad so wants it overcooked and dry like shoe leather grey. The big problem is that we can't get pork like we used to 30 years ago. It has been bread leaner and we don't have trichonosis to worry about so between the no fat and no bugs, we can cook it less to get it how juicy it was 30 years ago. My solution is to have the very center at 145/150, foil and rest it a bit then let him eat the ends and leave the juicy middle slices to me. If he runs into slices he thinks are a bit less than he likes, I can always take the pan juices, add some wine etc. (no flour though) and then plop the slice into the heated au jus to flash it to his temp. That way we are all happy and get juicy pieces
A pork loin sounds wonderful! And with the soup? YUMMY. I just had some of the soup for lunch!
Thanks and thanks and more. Really appreciate the tips. I'm a near raw meat eater and DH likes medium. I prefer to see red juice on plate sopped up by a piece of toast; now days mostly GF. 10 lbs onions down and 10 more to go. Onion oil used to be one of the main triggers for my migraines. Imagine how tragic that is for onion lovers.
DH would cut them outside, wash everything up outside, have me vacate outside, away from kitchen and kitchen exhaust, full exhaust in kitchen, and after a certain stage in cooking I could come back in house. AND ENJOY COOKED ONIONS!!!!!! They don't trigger painful migraines any more but my migraine vertigo flares so I have to cool onions first, have exhaust going full blast, take fresh air breaks, and not do anything dangerous for a day after. I'm mixing Ca yellows (reg. not sweet as COSTCO did not have sweet yellows) half and half with Vidalia. These yellows smell a bit sweet so probably low on sulfur. As it is so late I'm starting soup onions in pressure cooker on induction cook top so I can control temp. Haven't started marinade for loin yet. That'll be tomorrow night after marinating till afternoon tomorrow. I'll have to watch Sissy like a hawk to keep her from giving part of her's to Finn. She constantly breaks the "no sharing food with dogs" rule. She's much harder to train.
Back to the Joys of Cooking. Really, I consider it a treat to play in the kitchen even if it involves tools so lethal to Trunker.
Hugs, Feisty Alice
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Not going for the double though! 
