Hey gang... christmas dinner for 10 this year will be 12.5 (untrimmed) pounds of top loin. The weather is not going to be conducive to grilling this year, so I thought I'd roast then cut. The meat has been aging for a few days and will be seasoned tomorrow.
My question is: how long per pound at 250°? I will be pan searing first, and need to know when to start cooking to meet the dinner time.