I'm thinking of making a pork roast for an Italian-themed dinner. Giada DeLaurentis has one that sounds good. Having never cooked "Italian", per se, I was hoping for some sage (pun intended) advise from fellow CHs.
She cooks the pork loin (in some liquid) on high heat for a short time, but I prefer more long and slow cooking--what has your experience been with this cut of meat. Any other insights are appreciated :)