Cooking a small (2 lb) boneless loin roast tomorrow w/ red potatoes and carrots, trying to decide how to season it. A family friend cooked one for us a few years ago when we had our second child, and my wife swears it was the best thing she's ever eaten. (I think she was just hungry!)
Sadly, he has since passed away, and how he did it was one of those things I never got around to asking him.(I do know he was a huge Julia Child fan). I do a pretty good job w/ beef, if I do say so myself, but have never found the "secret" to getting the flavor just right on a pork roast.
Anybody have any ideas?