Our gourmet group dinner is tomorrow night, and Roasted Pork Loin is our entree. But I'm in a quandry: on the one hand, my family has always done pork loins using "wet" heat (wine or broth) covered at a low temperature for a long time - and it is always moist and tender and falls apart. But this recipe roasts the boneless loin at 400 for about an hour - until it reaches 160 degrees. Anyone have any thoughts one way or the other? I'm terrified that it will turn out dry. Thanks for the help!
the high heat helps seal in the juices, and caramelizes the juices that do get out, creating a fabulous flavor, and as long as it's not overcooked, the "fall apart" tenderness you're looking for. Good luck!
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