I have had repeated failures with pork loins roasts in the past, boneless or not, no matter which way it was prepared, always turning out dry. Thinking that it would turn out differently this time, I gave it a try using John Morrell's boneless centercut pork loin, and had mixed results. Half of the pork which had more dark meat (tenderloin) was moist but the other half (all white) was very dry. Reading the other reviews leads me to believe that those who had "fork tender" results used a pork tenderloin, whereas those who had dry results used a pork loin roast. Two different cuts of meat, with the tenderloin being by far the best cut of pork. Always tender and flavorful, no matter how its prepared. I'll agree with most that the sauce was sweet, but certaintly added an interesting taste to an otherwise bland cut of meat.
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I have had repeated failures with pork loins roasts in the past, boneless or not, no matter...