Since I can't use spices because of food allergies, I braise the pork loin in a bit of olive oil and butter for several minutes on all sides. After placing it in a foil lined roasting pan, I pour a little chicken broth over it and cover it with foil and put it into a 450% oven. I roast it for a few hours until the meat will easily pull apart. I cook most meats this way. My husband loves them.