In Bryan's Words
Same quality as the bone in pork loin but without the bones…is this a great country or what! Some benefits of a boneless cut are that it’s easier to slice when serving, and you have more flexibility as to the desired thickness of the slices. Sometimes it’s nice to serve 2 or 3 thinner slices shingled on the plate as opposed to 1 thick slice. Another plus is that it will cook quicker than the bone in version, due primarily to the thickness in terms of mass and the time it will take to get the heat into the center*. Also, it is easier to portion the servings, which will allow for less meat to go farther when purchasing and serving.
*By the way, this is an important part to remember no matter what you’re cooking, but it is most easily understandable with the boneless pork loin. I cringe when asked “how many minutes per pound to cook “X”. The concept to grasp is thickness as a determinant of length of cooking time. For example, the boneless pork loin has a diameter of about 3 to 4 inches, regardless of weight. Depending on the size, it could weigh up to 6 pounds and be 18 inches long. A 3 pound loin and a 6 pound loin have the exact same diameter; so if you apply a time per pound, you would cook the 6 pound one twice as long….good luck trying to salvage anything edible from that! So go by the thickness always, and when dealing with larger pieces raise the time in smaller increments to account for the additional mass. For example, I’d cook a 3 pound loin for about 1 hr. 35 mins at 350 degrees, and would do the 6 pound loin only about 10-15 mins longer.
Sear/oven: Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes
Oven: Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes