For a 5.2-pound pork loin roast, I substituted artichoke hearts for celery and green pepper, cayenne for parika, and curry powder for onion and garlic powder, then increased the quantities by 50%. Like others here, I baked at 325 until the internal temperature reached 145. The resulting roast was properly moist and medium rare with a delicate crust, but it lacked a sauce whose flavors complemented the pork. A good pork loin is lean with subtle flavors. It calls out for fruit, ginger, wine, vinegar, or other sweet or pungent accents, missing here. I would opt for another recipe next time.
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For a 5.2-pound pork loin roast, I substituted artichoke hearts for celery and green pepper,...