oj,
Another good one for my files.
BTW, one of those remote paging meat thermometers is really great for a dish like this.
However, based on personal experience, I'd calibrate it first using a quality quick digital meat thermometer, my remote one was off over ten degrees, of course, I also know my oven temp setting is off over 25 degrees.
Mike

BTW, another pork recipe you should enjoy, I love crock pot dishes.

Pork Loin with Winter Fruits

Ingredients

1 boneless pork loin roast (2.75-3#'s) trimmed of fat
Freshly grated nutmet
2 tsp. salad oil
1 large onion, finely chopped
1/2 cup each pitted prunes and dried apricots
1 cup dried apple slices
1 tsp dry mustard
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup dry sherry
2 Tbl. lemon juice
1 Tbl. honey

Grate nutmeg on all sides of pork loin.
Heat oil in wide, non-stick frying pan over medium-high heat; add pork and brown well on all sides.
Meanwhile, in a 4 quart or larger electric slow cooker, combine onion, prunes, apricots and apples; sprinkle with mustard, cinnamon and salt.
in a small bowl, mix sherry, lemon juice and honey.
Place pork on top of fruit mixture; pour sherry mixture over pork.
Cover and cook at low setting until pork is very tender when pierced (original recipe says 7.5 to 8.5 hours, I'd start checking at about 6 hours)..

Pork Loin = simple yet elegant. However, (despite what the USDA says) if you're cooking it @ 350F, you can pull it closer to 145F (with a properly calibrated digital thermometer, please!), tent it loosely in foil and let it rest more like 20-30 minutes. You'll get 10+ degrees of residual cooking and AVOID ending up with slices of nicely-seasoned-on-the-outside but chalky and hammered-to-170-degrees disappointment. Slightly pink pork is just fine. You're technically out of the woods on Trichinella spiralis at about 140 degrees F (137 degrees F to be exact). Depending on the guests I'm serving, I'd actually pull such a roast at 140 and serve with a syrup-like reduction of dark beer/balsamic vinegar.

I prefer to remove pork from the oven at about 140-145 degrees. With 15 minute rest for this small roast, the temperature will rise to about 145-150 degrees which will leave it with the barest traces of pink and still very juicy. Trichinella spiralis (rarely seen these days) is killed at around 140 degrees so there is no chance of trichinosis.

Garlic powder? How crude! That's about one step above Cheez Whiz as an ingredient. Fresh or even bottled garlic, please.

And then, of course, you will all burn in hell for eternity.

The pork crock pot recipe sounds grreat.
Thanks for the recipes.
Regards-Steve

http://www.easy-crockpotrecipes.com