For the ingredients I had on hand, it was great. My roast was about half the weight of the one in the recipe. I used thyme but did not have dried basil, so I used an Italian mixture of rosemary,garlic, and marjoram. I also did not have any red wine, so I used Marsala cooking wine. I added turnips in the last hour of cooking and sprinkled the Italian spice mixture on it. The pork was moist and the turnips were light to eat. It smelled great as it cooked all day (oven). I will make again. I have thought about using fresh basil during the last hour of cooking since basil has a great taste/smell and was in the original recipe. I will try using red wine to see if there is a difference. For a heavy meal, it may deserve 5 stars, but I gave 4 stars considering light Italian cuisine. Still this recipe is a “keeper” for those who like dry meat and those who like moist meat as it is between the two descriptions.