If you need some inspiration this succulent pork loin is a good place to start. A bone-in pork loin will provide the most flavor and extra insurance that it won’t be dry, but if a boneless roast is the only one available that will work too. Keep in mind, a boneless roast will cook much faster, maybe 15 to 20 minutes less than a bone-in.
I like to do the whole shebang in a large roasting pan and toss it right on the stove top (taking up two burners on one side) to brown the meat and make the sauce. I went for years without a roasting pan and used a sturdy baking sheet, but the narrow lip of the baking sheet makes keeping the sauce contained very tricky.