Hi - I have two pork loin center cut roasts (with attached rack of ribs). I am going to brine them and roast them in the oven with a fresh herb/garlic/olive oil rub and serve with a mushroom ragout. The roasts are between 5 1/2 and 5 3/4 lbs each. The internal temp recommendations on various internet cooking sites are all over the planet - from 130 to 170 degrees. I want the roasts to be evenly pink (medium rare or a tad more). Any suggestions for cooking temp and internal temp when I take the roasts out to rest (remembering I want pink meat - not overcooked). I'm figuring 140 internal temp when I take them out, 375 degrees and 15 to 18 minutes per pound (about). I plan to cook these roasts together, bone down (or I could cook them standing up). Should I tie each roast? So much conflicting info on the internet. Thanks you for your help.