I'm shocked nobody has replied until now!!
Either applilance will work but I would use the drum myself. If you do a search for pork loin, I'm sure you'll find many options to choose from. I prefer a heavy dose of garlic and rosemary along with your favorite rub and cook to an internal temp of 145 then tent with foil and let it rest for at least 1/2 hour before slicing. The biggest mistake people make when cooking a pork roast is to overcook it then it ends up being dry. Another fun thing to do is to stuff it with sausage.
"You can't always get what you want but if you try sometime you just might find you get what you need"
Mange Bene Viva Bene!
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