bought a pork loin today

The loin isn't a tough cut, but don't overcook it.

How many pounds is it?

You can season/marinate it the same way you do pork loin chops. Use your meat thermometer to make sure it's done.

For me, simpler is better with pork. I make a marinade of apple cider vinegar, garlic and oil.

Here's a recent discussion about pork loin.

http://community.qvc.com/forums/kitchen/topic/485542/loin-of-pork-how-do-you-cook-it.aspx

It's a good loining experience.

Here is a recipe that I always enjoy........

Cherry Balsamic Pork Loin Recipe

Ingredients

1 boneless pork loin roast (3 to 4 pounds)

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon canola oil

3/4 cup cherry preserves

1/2 cup dried cherries

1/3 cup balsamic vinegar

1/4 cup packed brown sugar

Directions

1. Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast on all sides.

2. Transfer to a 6-qt. slow cooker. In a small bowl, mix preserves, cherries, vinegar and brown sugar until blended; pour over roast. Cook, covered, on low 3-4 hours or until tender (a thermometer inserted in pork should read at least 145°).

3. Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Skim fat from cooking juices. Serve pork with sauce.

Pulled Pork: I like to slow cook it in a crock-pot, with a little water and a packet of McCormick's "Brown Sugar and Bourbon Marinade" (or whatever flavor you like) packet sprinkled right on top. It slow cooks all day, then I shred it and serve it on buns. Its juicy and tender, and very easy.

On 1/8/2015 brewhaha said:

It's a good loining experience.

GIRL..........You are just drinking toooo toooo many brewhaha's lately.......

Just made this on New Years Day while we were visiting family in Fl. Made 2 3 lb pork loins. My sister said it was going to be more then we needed but there was not much left.

Boneless Pork Loin with Peach Glaze

1 cup peach preserves

2 tablespoons honey

Juice of 1 small lemon

1 boneless pork loin roast, about 3 pounds

Salt and pepper, to taste

In a medium saucepan, combine the peach preserves, honey, and lemon. Bring to a boil; reduce heat and simmer for 2 minutes. Set aside.

Heat oven to 350°. Line a 13x9x2-inch baking pan with foil.

Sprinkle the pork roast with salt and pepper. Place the roast, fat side up, in the prepared pan. Roast for 1 hour.

Brush the roast all over with the peach glaze mixture. Continue roasting for about 30 to 40 minutes, brushing with glaze frequently.

A meat thermometer should read 160° when inserted in the center of the roast.

I always put olive oil all over the roast 1st. YUM!!!

I cook it in the crock pot with onions, sourkraut.