Hi all - finally registered to Chowhound though I've been browsing discussions for a while now! Thanks to the community for much insight. I've got one question to throw out there - I'm curious about the reasons for/against using high or low heat to roast pork tenderloin. I guess this question can also be extended to pork loin but not any of the tougher cuts of pork like Boston butt, which I assume would take a low heat approach (I may be wrong).
I personally have gotten great results using a sear and low heat approach, but many recipes out there seen to use a high heat roast so I'm just curious about this. Appreciate your thoughts!