If you've got time, leave the pork in its marinade-rub for 12 or even 24 hours. But otherwise, just do the necessary when you get home in the evening. By roasting the pork at 400 degrees F you can accommodate both croutons and meat. You wan the loin boned with a very thin layer of fat still on and tied at regular intervals. That's why I go to the butcher. And ask him to chop the bones and give them to you to take home while he's about it.
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