As usual, I've left this to the last minute....
I have two centre cut pork roasts with bread stuffing on one, the other on top and tied together, not opened like a book style.
Total weight is about 6 pounds and they're about 9" long and 5-6" high. I put a mixture of rosemary, thyme, oregano, s & p, olive oil, and smeared it all over yesterday. That's my standard mix for pork.
Usually I'll do a tenderloin at about 325 for 45 minutes or so, but I'm lost with this.
I'd be interested in reducing the heat to 250 or 275 to try to keep it moist, but I have no idea of the time per pound I should use. I have a meat thermometer, but I need to know how long this should take, as we've got family coming and I'd like to sit down by 6:45.
Also, should I add a bit of water, cover the beast with foil, put it on a rack???
Thanks for any help, and Happy New Year to all who are up and about:)