Nationally pork is selected as a meat choice approximately 25% of the time. Characterizing yield and quality attributes may enhance consumption of lean pork cuts. Yield and quality evaluation of 1.4 kg boneless pork loins (NAMP No. 414) roasted in a 162.8°C conventional oven was completed using a strip split plot experimental design, a two {two internal temperatures (71, 82°C)} × three {three cooking methods {roast, braise, cook in bag}} factorial treatment design and four replications. Dependent variable measurements included yield, color, expressible moisture and objective tenderness (LEE Kramer Shear). Sensory tenderness, juiciness and pork flavor intensity were evaluated using a 15 cm anchored line (1 = less tender, dry and lack of flavor; 15 = tender, moist and abundance of flavor). Yield and sensory characteristics were not different for roasts cooked to 71 or 82°C (P<.05). Yields were greater for loins that were roasted than for the other cooking methods. Sensory panelists evaluated roasts cooked in a bag as less tender and as having less pork flavor intensity than those roasts that were braised or roasted. Pork flavor intensity of roasts cooked in the bag was less than braised or roasted loins. Surface browning and expressible moisture was increased when loins were roasted. Less energy (LEE Kramer) was required to shear braised roasts than those cooked in the bag. Kramer peak force was least for loins that were roasted to 82°C and braised or cooked in the bag to 71°C. Internal temperature does not influence yield and sensory attributes. While roasting loins improves yield, quality characteristics of boneless pork loin roasts are influenced by internal temperature and cooking method. Cooking in a bag is not recommended as a method for preparing pork roasts as sensory qualities are diminished. As roast characteristics vary with cooking method, a foodservice manager can select a preparation method to maximize the desired outcome.