Originally Posted by
barry581
When you go to roast it, add about an inch of water to the pan, put celery, onion, and carrots all around the loin. Generously season with sea salt, granulated garlic, black pepper and celery salt. Put some sprigs of fresh thyme on top, cover, and roast. Not sure how big your loin is, so I can't recommend a time for cooking, but I'd cook until 150 degrees internal, uncover cook for maybe 10-15 minutes, which should bring the temp up to 160-165. Pork will dry out if over cooked so watch the temp!!!