I am planning to cook a 7-8 pound center loin roast this weekend. (This is for the dinner party for the picky eaters with multiple food allergies I mentioned in a previous thread.)
I just discovered that none of my roasting pans will work on the top of my new induction range, nor are there any to be purchased around these parts, so I can't sear or brown the roast before putting it in the oven. Should I start it at high heat, then lower the oven? Should I not do the high heat and just put a rub on it? What kind of a rub? (I've never rubbed a pork before.)
Do I put it on a rack?
I was planning on cooking it at 350F, because the sides can bake at that temp. My family eats their meat well-done and nothing will ever persuade them to eat pork with even a trace of pink. So I was planning on cooking it to 150F, figuring it would reach 160F after resting. Does that sound right? Most importantly, how long should it take in the oven? I need to coordinate it with everything else.
Thanks for your help. I live by myself and almost never cook a roast this big, and when I do, I need to be re-educated.