This recipe is from The Perfect Recipe Cookbook by Pam Anderson, executive editor of Cook's Illustrated.I made my pork loin at the temperature reccomended by Pam, I did not dry age the roast, inject any solution in the meat prior to roasting nor used the vegetables or Madeira, but did season the top with a lot of garlic powder, pepper and salt. OMG was this roast so tender and juicy! The next time I will dry age the roast and use the Garlic-Thyme Rub just to see the difference. I used my meat thermometer that is on a wire and left in the meat while roasting, this gives me an accurate temperature of the meat. I didn't pay attention to how long it took to cook the roast I just kept an eye on the internal temperature. It was perfect. I also used a boneless pork loin because that is what I had in my freezer. I wrote the complete recipe from the book if you want to cook it using all the ingredients or just want to cook using the roasting directions. The site would not let me state that it should be "2 pork loins about 5-6 ribs each" which the original recipe stated so I had to guess about the weight.