For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan flavors rubbed over the pork also season the juice it releases, which creates a delicious jus for serving.
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Orange-Soaked Bundt Cake makes a wonderful dessert.
It was fine but not great. Although it reached temperature in 2hrs I would have cooked it a little longer as it was still a bit red in the middle and juices were not running clear.
The flavors were good, but the meat & vegetables didn't really roast (almost no color), there was almost no "jus" and the plate was very unattractive & anemic looking; the color of the roasted vegetables & the pork did not complement one another at all. I thought the technique seemed odd & the results did unfortunately match my expectations.
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