On Wed, 13 Jun 2012 09:37:07 -1000, dsi1
> wrote:

>On 6/11/2012 7:43 PM, Tommy Joe wrote:
>>
>> I would like to thank all who answer in advance, even the wise-
>> crackers, as I intend to make this roast tomorrow whether I have the
>> correct info or not. But I will still read all responses and reply to
>> them at some point as always.
>
>I've never thought to braise a pork loin so I'd be interested in your
>results. Good luck! I'd probably just roast that sucker at low heat but
>the price of a loin roast are kinda high for me.

Loin of park is about as inexpensive as roasts get, costs less than
tube steak, usually a center cut is like $1.89/lb on sale... about the
same price as a can of SPAM.