"George" > wrote
>
> I think that is what makes the difference. I don't know why so many charts
> show 160 and even 170F finish temperatures with no science to support the
> stated requirements. Why not just make it 200F to be sure?

I think the foil is what will make the difference. I roasted the "enhanced"
pork loin to 170 deg. F. and it was very juicy but I think that was the
injected stuff. I'll probably brown these well, put apples and onions
cut up in the roaster, start out hot and high and end at 350, shooting
for a temp of 160 or so. Rare pork does not appeal. But neither does
dry pork.



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