A rolled pork loin should cook for 20 to 30 minutes per pound, or until reaching the required doneness. A pork tenderloin should cook for 30 to 35 minutes per pound.
A “set it and forget it” oven is a popular advertising term for a line of rotisserie cookers produced by Ronco called Ronco Showtime Rotisseries. Cook times cited are taken from the owner’s manual for the 500T Platinum model; owner’s manuals for other models should be consulted for cooking times. Home cooks should always measure internal temperatures for doneness, rather than relying on cooking times.
The USDA recommends cooking either a bone-in or boneless pork loin roast to an internal temperature of at least 145 degrees Fahrenheit. For 2-to-5-pound roasts, the USDA recommends a conventional oven cooking method at 350 F for 20 minutes per pound.
The Ronco manual for the 5000T model specifies cooking a rolled pork loin to an internal temperature of 160 F for medium doneness, or 170 F for well done. The same specifications apply to a pork tenderloin.
For many methods of cooking, searing the meat before cooking adds flavor. Searing is traditionally believed to help hold in moisture, although test have proven that it does not; it merely creates a flavorful crust. Searing a pork roast involves browning it on all sides in a hot skillet with 1 1/2 tablespoons of olive oil. After cooking, the roast should rest for 15 minutes.