Posted by Ken-K on June 19, 2006 at 15:42:49:
In Reply to: pork loin posted by tazffwfd on June 18, 2006 at 10:28:24:
Pork loin is not so fatty, as to benefit from "low and slow".
My recommendation would be to divide the 6-pounder into two halves (okay, as opposed to five halves....), and season, inject, both, neither, whatever warms your heart. And then bump your cooking temp closer to 250º. Doing so will accomplish two objectives. You'll reduce total cooking time, and lower the risk of drying out the outer surface of the loin(s). If you have a fat cap on the loin, cook with that side up. You may need to mist or mop, about once an hour.
To answer your direct question, given the above, expect approximately an hour per pound, maybe a little less. But do rely on an internal temp (via probe, preferably left in the meat while cooking), and cook to the low side of 140º; let the meat rest for at least 10 or 15 minutes before slicing. And you'll be good to go.
Have fun with it!
-- Ken