+1 I want some of Katie H's pork roast, too - and Princess's clam chowder...and...and...and.. Yikes, just everything looks and sounds so good. lol
Cheryl, the pork roast was an experiment and it turned out beyond expectations.
I took a small pork loin, dampened it and liberally coated it with herbes de province and kosher salt. Really put on a thick coating, then baked it at 400F until the internal temperature was 145F. Wow! I will definitely do this again.