For pork loin, I use a recipe from Julia Child's MAFC:

dry rub per lb of pork
1 tsp salt
1/8 pepper
1/4 thyme (or sage)
1/8 bay leaf
pinch allspice
1/2 clove garlic

rub the loin and put it in the fridge the day before. brown the roast
in a couple of tblspns of fat of choice. Remove the loin, pour off
excess fat, and put in 2 tbl butter, sliced yellow onion, sliced
carrot, 2 cloves unpeeled garlic, saute for about 5 minutes. Put loin
back in, cover, stick in oven at 325 for about 2 hours (180 to 185 meat
temp)

After it's done, take out the meat, pour in 1/2 cup dry vermouth (dry
white wine, water, or stock is ok too), simmer a couple of minutes,
skim fat, take out veggies (can mash a few into the juice), boil down
to about 1 cup.

This is delicious. I've made it a bunch of times. The pork is very
juicy and tender and just falls apart.