Ok, I've been reading through discussion topics re: how to cook boneless pork loin. It seems like there is some difference of opinion about whether to cook it low and slow or IDK, hot and fast (if that's a term).
I have a boneless pork loin, 3 3/4 lb. It's 'Good Nature' brand so it's supposedly all natural. I'm making it tomorrow for company. I just want to make something simple, home-style with lots of flavor. There will be kids at the dinner hence simple but I can do chicken nuggets or something for them if all else fails.