This is a wonderful way to serve a pork roast. The rosemary adds a delicious, delicate flavor to the meat and vegetables. I followed the recipe as written except for a couple of things: I halved the oil as I did not think the roast needed extra oil (I was using a boneless pork loin, not a leg) and I lowered the temperature to 400 degrees in step one because I thought 480 sounded too high. The meat was done to a "T" (or maybe a "D")! One more note, this recipe takes 2-1/2 hours to cook, not the 17 minutes stated in the recipe! But don't let that put you off. It is wonderful!