Just got a probe style thermometer and a beautiful 4.15 lb pork loin boneless roast. I am a reasonably experienced home cook. Have been cooking for my family of 5 as a child since I was 10 ( I am 41) and all the usual home cooking as an adult.So for the most part I use recipes as a guide not a rule, but when it comes to roasting I am a nervous ninny. I overcook, undercook and in general rarely hit the mark. That includes roast beef. My boyfriend is from Essex, England and really wants a medium rare roast beef dinner. I can nail the Yorkshire pudding but give him beef jerky. So sad. Anyone who wants to give me roasting tips would be a huge help. Both for the pork roast I plan on for Sunday supper tomorrow and a future roast beef for my sweetie. Thank you VERY much.