I recieved a special shipment of fresh Iberico pork loin that I am very excited about eating and very nervous that I am going to screw up!! I am roasting 2 3# pork loins at the same time (one bone-in and one boneless) in the same oven. They need to be served at 2 different temperatures because 1/2 the family will only eat very well-done pork! Can you tell me:
1. Is it true that bone-in roasts cook faster due to the heat conducted by the bones?
2. I was planning to make the boneless loin the "well-done" one, and serve the bone-in a pinky medium. Would you agree?
2. I was planning to roast the boneless loin in a salt crust to try to keep it moist as possible. Can I insert an external thermometer in the meat and then pack it up with the salt crust to keep an eye on the temp? (I had read that you can only check the temp with a thermometer once you break the salt crust.)
Any advice from experienced pork roasters would be greatly appreciated! Thank you very much.