This makes a fabulous roast if you do it right. It is not for those skinny pork loin roasts and if you try to do it with one of those you'll need to cook it for a lot less time. I have made this many times and what makes this recipe special for me is the bay leaves! So I now use A LOT more bay leaves. I pretty much cover the bottom of the roast with them, then half way through I turn the roast over and pull off all the bay leaves and stick them under the side that is now facing down. That way the bay flavor infuses into the meat. I've seen lots of recipes with the garlic and I wouldn't skip that step, but the bay leaves mix with the garlic in an amazing way. Also, keep in mind, the vinegar smell may bother some people while it is cooking, but they won't complain about the flavor of the roast when it's done. I've tried using a number of different vinegars, but ultimately they'll have that smell no matter what you do when they're boiling off. I like either the cider vinegar or balsamic. (Though FYI: Bobby Flay recommends sherry vinegar in place of balsamic for recipes and I tried it and thought it was gross!) :)
UPDATE: 12/14 I now use more bay leaves, I stick them to the roast all the way around (maybe four per side) and I use more garlic and more thyme. However, I now use half white balsamic vinegar and half vermouth. It cuts the vinegar smell a bit and the flavor is still awesome. My family loves this as sliced lunch meat after too. It's like an herbed deli meat.
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This makes a fabulous roast if you do it right. It is not for those skinny pork loin roasts...