I never thought there would be such a big difference with Berkshire Pork. This whole meal was a highlight of the month for me at home - including the sides. Try it and at a minimum, brine your pork roast if not Berkshire, which is much more expensive.

Please advise where I can get this fantastic pork.
Thanks.
Faye

Not sure where you live, but if you call your local butcher they may be able to point you in the right direction.

What city do you live in? If in Vancouver, I know you can buy it at Armando's Finest Meats on Granville Island (Armando is fantastic).

Did I miss something? When you say to "add the stock" -- what do you recomend? Will good old chicken stock be okay? And, how much?

If I can, I always use homemade chicken stock, this way I can control the salt. If you don't have any on hand, just use a good stock that is low in sodium, this way you will have more control over the saltiness.

For this dish I used a dark chicken stock for added richness, but you could also use vegetable stock, veal stock, or just a white chicken stock.

As for how much to use, (good catch, I forgot to add it...oops!), about 1 cup should be enough.
Good luck! Let me know how it turns out...

Will you achieve the same results if you brine a BONELESS pork loin and then roast at this low temperature? Every recipe I see for pork loin has the oven at 350 degrees (at least) and sometimes up to 450+. I know the bone helps with moisture and as a buffer from the heat, but a boneless roast would work well for a quick weeknight meal (and is much less expensive). Thoughts?

You can use a boneless pork loin instead. As for whether or not you will achieve "the same results", I would have to say no. As you are changing the cut of meat so the results will not be the same but they will likely still be delicious.

Also remember to keep an eye on it as you do not want to over cook pork like this as it can be dry. That is part of the reason why I like the slow and low cooking for it. For more info on this you might want to watch the lesson on Combination Cooking (in particular the last topic that talks about slow and low cooking). Cheers!

This may be a stupid question, but I've got to ask it anyway because I've read several recipes recently that call for overnight marinading, or more alarming when I was making crème fraîche for my French friend, leaving it out at room temperature overnight. So, how many hours are implied by 'overnight'?

Overnight is a fairly loose term but is usually considered anywhere from 8 to 12 hours. If marinating, larger cuts can withstand longer marinating times. You may want to check out the lesson on How to Marinate as this is covered in detail.

Btw, it's not a stupid question :-) If you prepared the pork the night before and left it to marinate overnight, you're not likely going to cook it the following morning. It'll marinate for longer than that by the time you get it in the oven and this - more often than not - is just fine.

Also, the process of making creme fraiche actually requires the dairy products to be left at room room temperature for several hours until the bacterial cultures activate. This is required so that the mixture can thicken. Hope this helps! Cheers!