While I prefer to cook my pork roasts slowly in a smoker or charcoal grill, I use the oven in winter. To prevent the juices from being lost I first sear the meat all way around in a very hot iron pan before putting it in a glass or ceramic roasting dish - I never roast in metal pans (it's just a think I have about cooking in metal pans). Then I put on the seasonings (otherwise they will burn). I also stick some fresh sweet onion rings on top before putting it in the oven. They become sweet and succulent and add to the juices in the bottom of the pan. I use fresh thyme instead of the dried, but as I grow literally pounds of different herbs, I can dry my own, and I hate to waste them at the end of the season. Instead of regular thyme, try lemon-thyme.
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While I prefer to cook my pork roasts slowly in a smoker or charcoal grill, I use the oven in...