There are several different ways to cook and prepare this roast. Some, instead of placing the chopped herbs along the bone, make half-inch incisions all over the meat and place a little garlic and rosemary in these; others prefer not to do this for the sake of appearance when the pork is sliced. Some use a boneless cut and slice this thinly; in this version, it is sliced thickly using the bones as a guide. The roast can be cooked in a moderately high oven, but this slow roasted version guarantees moist, juicy meat that otherwise has a tendency to easily dry out. If you're not roasting peeled and chopped potatoes in the juices of this roast that collect on the bottom of the pan, you are missing out on one of the best kept secrets of Tuscan cuisine. Some blanched greens (Tuscan kale, chard, or any other sturdy green leaf) or cooked cannellini beans tossed through those juices make wonderful sides to this dish too. Simple enough for a family meal but elegant enough to impress guests, try this versatile pork roast for your next Sunday roast. (less) —Emiko