There is a delicious sounding recipe in the latest Sur la Table catalog for roast pork loin, stuffed with chopped dried fruits that have been simmered in tawny port. I want to do that for Christmas dinner, and today I found two fine roasts on sale. (will just marinate one in a lemon-herb mix for our diabetic friends) The recipe says to only roast the pork for about an hour at 350. Obviously I don't want it dried out, but my relatives are NOT going to eat pink pork, period. Will an hour at 350 really be long enough for a 4 1/2 pound pork loin roast?