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).
Rub the rind with 1/2 of the olive oil. Flip the loin over and rub the flesh side with the remaining olive oil. Place the garlic, thyme, and rosemary up against the flesh. Using butcher's twine, tie the herbs to the loin. Place the loin on a rack in a roasting pan and roast for 30 minutes.ub the rind with 1/2 of the olive oil. Flip the loin over and rub the flesh side with the remaining olive oil. Place the garlic, thyme, and rosemary up against the flesh. Using butcher's twine, tie the herbs to the loin. Place the loin on a rack in a roasting pan and roast for 30 minutes.