Made a Tuscan pork roast for dinner tonight. You take a baguette & core it, then put a pork loin garnished with herbs & olive oil in it. Tie a hitch knot along it, then bake it until the pork is done.

Haven't made this in five years.

FIVE! I had no idea it's been so long.

End product was good.

The bread was burnt. You need to keep the temp while basting the bread. Forgot that trick. So some of the bread was too dark. But it was still pretty good.

Need to remember to baste the bread while it bakes.

Got one more loin on deck. Deffffff gonna make the next one count.