[Closed] Roasting fatless/skinless pork - any tips?

I wouldn't roast it. Meat like that should be cooked quickly to avoid it drying out (I know you know that already but I wouldn't try and fudge it, tbh). Can you take it away with you and use it for sandwiches?

Why did you buy pork with no fat or rind in the first place?

I would slice it and grill or fry it. It will be very dry if you try and roast it.

sliced into medallions across the grain pressed out flat.

pan fried, reserved, then deglaze pan with a dash of sherry, add cream, and dress medallions.

OR

Butterfly cut along grain, open out and spread a layer of stuffing of choice - chopped apricot & sage & breadcrumbs works well, roll and tie. Wrap in foil, bake.

As above, loin is best cooked in a sauce. Try wine, cider, or apple juice then three types of mustard,(English, Dijon and wholegrain, finishing it off with soured cream. The other option of course would be to marinade it and barbecue it, but even then the recipes I have seen/used have been to wrap it in foil first.

Tasteless but you can do a roast-in-the-bag. I would guess it won't dry out, but not sure. Also cooks quicker for some reason. Not sure I'd call it roasted though. More like boiled. Though I've not done pork, but tried a chicken in a bag recently as supermarkets are starting to push these to deal with the H&S issues because people don't know how to check meat is cooked any more.

Thanks for the replies. Stuffed, rolled and foiled sounds good.

I bought it as it was a bargain...

I'm cooking for 8 so don't want to be cooking in a pan / away from the guests.

I can't take it as we're flying from Asia back to the UK. It's monsoon time here - not BBQ weather.

Stoner has it.