Steve Calvin wrote:
> Ranee Mueller wrote:
>> In article >, "jmcquown"
>> > wrote:
>>
>>
>>> A pork loin that size might take 60 minutes at 375F. Again, go by
>>> temperature, not by cooking time.
>>
>>
>> It isn't a whole loin, though, it's a tenderloin, they are just
>> longer when they weigh more. The time should be the same.
>>
>> Regards,
>> Ranee
>>
> I agree with Jill. Time's not the way to go with this one. Temperature
> is the only way to go to obtain your desired result.

Loin vs. tenderloin, you still have more meat to cook. But maybe it won't
take more than 25-30 minutes; I don't know. I'll use a meat thermometer.

As for the potatoes, they will take longer to roast so should probably be
started first.

Sorry to the OP, I cannot address the issue of convection vs. regular. I
have a crappy electric apartment oven. I've learned to adjust

Jill