Hello, I have a beautiful boneless pork tenderloin which I cut in half for two meals before I found out my son is coming over for Easter dinner, yay! So now I want to cook it all.
The two halves together are 4.40 pounds.
I have to work between twelve thirty and four thirty in the afternoon, and my son is going to show up around five.
So, since I want to put the roast in before I go to work, and have it pretty much done when I get home, what temperature should I roast it at, and when should it go in?