Then you want a center cut pork loin. I prepare it with a drizzle of olive oil all over, with salt & pepper and chopped thyme on top. Then it goes in the oven on a sheet pan and rack, 425, no browning, no aluminum foil. Take it out when the center reaches 145. Let it rest for about 10 minutes before slicing.First, I don't care for fat, the pork loin had like a line of fat in the middle, is that throughout the entire pork loin or is there parts that are just pure pork no fat in the middle?