I have a supermarket, stuffed pork sirloin roast. I want to make it today. It wieghs 2.80# How long and at what temp do I cook it, and should it be covered or uncovered? I've never made one of these before, and am unfamiliar with how to prepare roasts, so I have to know every little detail.
I have a recipe for stuffed pork loin that I have made using anything from a 3 to 6 pound loin. It's been butterflied, pounded flat, stuffing spread on, then rolled tight & tied with twine.
I bake it for 20 minutes at 475 degrees F, then for an additional 30 to 40 minutes at 325 degrees F, whether the roast is 3 pounds or 6 pounds, and then I just check with a meat thermometer to be sure the internal temp is where I want it.
Depends on what the stuffing is: if it's minced meat you'll have to cook it through to 70C; unfortunately that's a temperature that will mean the pork is horribly overcooked. Best way would be to pasteurise it at a lower temperature (57-60C) sous vide and then brown afterwards but obviously that's dependant on you having the right equipment.