Roasting pork

[Spreeny]

I have a boneless loin of pork weighing 1.8kg, can anyone suggest a
cooking time/temperature please ....tia

[Mosaic]

I'd put a coarsely chopped onion, snap a couple of carrots in halk and ditto some celery, cuck these in the bottom of a deep casserole. Lay the joint on top- the veg are a natural trivet that also add a bit of lavour - season, then add water or stock to cover the veg and the bottom of the meat. Then coer the casserole with foil, and put the lid on firnly. Put in medium oven (say mark 6 gas) for 30 mins then turn down to slow (say mark 3) and leave it to cook slowly for as long as you like. Let it cool and rest about 10 mins before cutting. I'll be round about 1.00-ish, can we have mash and gravy with it please?
You'll know it's done from the smell.

[Spreeny]

Thanks very much