Cindy/Akron:

Thanks for your message. There are many ways, tempting, to prepare a pork loin.
I prefer the very slow oven for an 8 pounds or more, because if you use a 350 F, for the beginning of the process, you will end with a charred meat in the surface and raw near the bone. After it is cooked, you can increase the temperature to give it a nice color.

Traditional Marinade:
4 teaspoons salt
5 garlic cloves
1/2 teaspoon ground oregano
4 tablespoons olive oil
1 tablespoon balsamic vinegar or sour orange juice

You crush this ingredients in a mortar. You make several incisions in the meat and you season it into the incisions and all over with this marinade, since the day before. You keep the loin covered, with the marinade,in the refrigerator.
The next day, you begin to roast it very early, since 8A.M., for a 1P.M.lunch, or appropiately, if it is for dinner.

To this same marinade, you can cut short on the salt and add some Soya Sauce and 1 Teaspoon brown sugar, a a little bit of Cilantro (chopped). This is an unorthodox version of my preference. Gives a somewhat sweet and sour taste to the loin.

This message is also valid for the other kind friend who asked for my recipe for the marinade. Enjoy!