Cooking whole pork loins

This may need to be in the food section but thought it would get more eyes here.

I'm cooking 2 whole pork loins for tomorrow for a party They're about 10 pounds each whole. I plan to cut in half and have 4 approx 5 pound roasts. What temp/time does the brain trust recommend?

Planning to rub with salt, pepper, rosemary and maybe some garlic. Any other suggestions?

ETA: I know to use thermometer and cook to 145 degrees, I just need an idea on time so I can plan accordingly. Its been a long time since I cooked one.

Start em at 250° five hours before you want them done. Check them at four hours. If they're up to temp, pull them out, and let them rest inside the roasting pan.

Smoking them? Should take about 3 hours at 225. Check internal temp starting about 2:30 into the process. Diameter of the loins will effect time it takes.

Plan is to cook in the oven. Might smoke one or 2.

I would wrap them in bacon.

I put one on this morning at 5am......smoking at 225 for two hours.....wrap and cook at 200 for two hours.....let rest for an hour.....slice and drizzle with Roberts Reserve roasted pineapple & habanero sauce....

I just use a rib rub from HEB.....works just fine.....will post pick later.....

An hour and a half or less at 350.

I would leave them whole.

Some of them are difficult to deal with while whole.

Get you some Bear Paws.

Stuff them with andouille sausage

I brine my loins whole in this over night

6 cups water
1/3 cup salt
1/3 cup Dark Brown Sugar
2 Bay leaves
1 handful of peppercorns

After brining I wash off and cover with coarse ground black pepper and cook at 350 until internal temp is 150-155. Be careful not to overcook as they can dry out quickly.

make a tub of seasoned butter - put the butter and the straps in a oven-bag and cook it in the oven at around 200 for several hours - use gloves and keep basting it in the bag by just giving it a squeze and rolling them around. Once they are in the 135-ish range pull them out, pat dry and finish them off on a hot grill for 3 minutes per side and rest them for 15. It's poor-mans butter-poached straps and they will knock your socks off.

What did you do? How was it?

I was just in Kroger. They have half pork loins on sale for a dollar a pound.

brine my loins, there is a joke somewhere

Cooked a large loin overnight in a crock pot. Salt ,pepper and 3 small cans of ginger ale (a first) turned out very good. Pulled pork the next day.

Chill a six pack of favorite adult beverage.
Lay out on a baking pan or cutting board thick sliced peppered bacon the length of the pork loin. Butterfly the loin length wise and season all over inside and out with Tony's Cajun Seasoning. Lay seasoned loin on bacon and put sliced cream cheese the length of loin, then top cream cheese with jalepeno slices. Close loin and wrap the bacon around and use toothpicks to hold the loin and bacon in place.
Smoke at 350 and use a thermometer to cook till internal temp reaches 145. The bacon should also be cooked and crisp.
Rest for at least 2 additional drinks and then slice and accept the kudos from guests and neighbors who have smelled the aroma coming from the pit.
Between the cream cheese on the inside and the bacon on the outside you will have cut with a fork tender and the most flavorable pork ever.
I use a Traeger pellet smoker with hickory pellets which makes this a simple process.