WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I also added thyme, poked a lot of holes, and stuffed the roast as instructed, however- I then heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I then removed it, let it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to get a lot of nice brown color on it quickly!) helps seal in the juices and makes continuously turning and basting it almost superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat rest before cutting into it. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so good! Really lovely- and I'll make it again, but probably on another Sunday- it was a bit of work for a weekday meal.
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WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and...