Sirloin â less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender) Tenderloin â which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington.
1 Place pork loin into oven, turning and basting with pan liquids. 2  Cook until the pork is no longer pink in the center, about 1 hour. 3  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).4  Remove roast to a platter. Rub the meat with the remaining garlic mixture and olive oil. 2  Place pork loin into oven, turning and basting with pan liquids. 3  Cook until the pork is no longer pink in the center, about 1 hour. 4  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Sear all sides of the loin, except for the cut ends, for 2 to 3 minutes each, creating a dark brown crust. Add in any vegetables and 2 cups of stock, white wine, or water, then transfer the pan to a center rack in the oven. Cook for 40 minutes per pound, basting the pork roast every 20 minutes. Remove from the oven and let the roast rest for 15 minutes before serving.