Cooking Pork Loins

[osprey]

I\'m cooking pork loins for the first time today and am looking for a little advice. I have 4, each about three-quarters of an inch thick. Should I flash-fry them first to seal them and then cook them in the oven or is there a better method? I intend serving them with mashed potato, a few other veg and a light, cider-based gray. Do you think this should be OK or is there a better, tastier method?

[gina32]

probably to late now but cover them in mustard and brown sugar then cook for about 45-60 mins, lovely

[osprey]

I had them on Sunday evening and decided to seal them in a frying pan in butter and a little cider and then transferred them to a tray and cooled them in the oven for 20 minutes until cooked through - I can\'t stand meat that shows even the slightest hint of redness, despite what nearly all the chefs I see on TV say. I then served them with glorious mashed potato, roasted poataoes ( in the same tray as the meat), peas and broccolli and light cider gravy made in the pan I seal the loins in. It was delicious.

gina32 - thanks for that but I can\'t stand mustard and I\'m guessing that if you suggest cooking them for that long then you meant a whole loin and not individual cuts which is what I had.