I was too late to post before you made your roast, but I've had good results roasting pork loins after covering them with the usual salt/pepper/olive oil, but also lemon slices and minced fresh thyme. I start at 450 to give it some color, then go lower until it's done. I also brine mine beforehand. The lemon/thyme goes well with pasta dishes and is subtle.
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Cheers,
BP
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