Just a FYI. 1 hour is not enough time to cook a 4 1/2 lb roast. At 350°F my roast cooked for 2 1/2 hours, which is what most other cookbooks suggested as the cook time.

I picked this recipe because I had most of the ingredients already. I substituted olive oil for veggie oil, fennel seeds for caraway, and marsala wine for the bourbon. I omitted the scallions and instead added 1-2 tbsp. fresh chopped mint to the gravy when it was ready to go to the table. Divine! I know it's not exactly the same recipe, but I highly recommend the changes. As the other reviewer noted, it took more time than recommended: 2 hours for two 2.25 lb loins.

Wonder if this would work - by putting roast in lg. crockpot and adding balance of ingredients. Juices from the roast would blend with other flavors ????