Would a boneless pork loin be more tender if cooked lower temp and longer?

Yes, generally speaking, cooking a boneless pork loin at a lower temperature for a longer time will result in a more tender and flavorful roast. Here's why:

* Collagen Breakdown: Pork loin contains collagen, a protein that contributes to toughness. When cooked at a lower temperature (around 275°F), the collagen has more time to break down into gelatin, making the meat more tender.

* Moisture Retention: Slow cooking allows the muscle fibers to relax and absorb moisture, resulting in a juicier roast.

* Even Cooking: Lower temperatures ensure that the meat cooks more evenly, preventing overcooking and dryness in the center.

However, it's important to note that:

* Cooking time: You'll need to adjust your cooking time accordingly. A longer cooking time means a lower internal temperature is achieved more slowly.

* Internal Temperature: Pork loin should reach an internal temperature of 145°F for safety.

* Dry Heat vs. Moist Heat: While slow roasting in the oven (dry heat) is effective, consider braising (moist heat) for an even more tender result.

Here's a general guideline for slow roasting a boneless pork loin:

* Temperature: 275°F

* Time: Allow about 15-20 minutes per pound, or until the internal temperature reaches 145°F.

* Resting: Let the roast rest for 10-15 minutes before carving to allow the juices to redistribute.

Ultimately, experimentation is key. If you're unsure about cooking times, you can always use a meat thermometer to ensure your pork loin is cooked to perfection.