Thanks for all the help. You guys helped make my moms pork loin a huge success.
I didn't get many pics, but here are a few I got before I froze the leftovers.
It looks great Harley. Be sure to remember that if you cook a whole one next time at the same temperature, it won't take any longer. Pork loin cook times aren't determined by their weight, but rather, by thickness, chamber temp and starting temp of the meat.
All good. Wasn't really going there. Was more a case of making sure that in the future you didn't go "Hmm, well, I cooked 3.5 lb 1/2 loin last time and it took 80 mins, so a whole 7lb loin should take just under 3 hours".
Many people get caught up in "How many minutes per pound", and that's not the way it works with loins.
Here's a short vid that demonstrates butterflying and roll cutting:
To some people, the terms are interchangeable in that they'll call a roll cut butterflying. There's no shortage of things that you can do with a pork loin once you get into either of these.