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There are many approaches. Pork is endlessly versatile. I think you did well in that your meat tasted porky. That's a good baseline success, and a hallmark of a successful roast that it tastes like what it is.

If you want to change the flavor more, there are hurdles. what we add to the meat can't really penetrate into the center of these sorts of roasts. Marinades which only reach about a quarter of an inch; surface seasonings are pretty much on the surface.

By butterflying out the roast and stuffing it, you then gain a lot of surface area where you can add flavor and thinness so it can absorb the flavor to a useful depth. Then you roll it back up to roast form.

For a pork loin I like injection. This combats the potential dryness. Bypasses shallow absorbtion and cuts out the marination time. It does mean buying a specialty tool. It does mean building an injection liquid. And straining out those bits that tend to clog the injector.

Because injectors are prone to clog on bits of garlic, herbs, hard spices like pepper, I prefer to cook my injection liquid to transfer those flavors to the liquid. Then strain the liquid finely for injection. I usually also make a paste or rub of the same flavors for the outside.

Garlic lemon and rosemary in white wine with some prepared mustard is probably my favorite for pork loin.
 

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I don't like injecting simply because I don't like the tracks the syringe leaves in the meat.
Do the needle marks in blue cheese bother you?

That's something i actually like about eating blue cheese is picking out the innoculation lines. I can see the intervention and enjoy knowing how it was made.
 

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A loin roast is a couple of different muscle groups tapered together. They'll change shape differently as they cook as they're not oriented the same nor of the same type of muscle as shown by the color difference.

Tying it helps it keep its shape, cook more evenly and present better. But you'll be fine without tying it also.
 
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