Seriously delicious. Followed the recipe pretty closely except for a light sprinkling of a Kansas City BBQ rub and a salt-free herb mix on the pork before browning. The fresh thyme is fantastic in this recipe, I definitely don't think dried would add as much flavor. I also skimmed nearly all of the fat off of the juices before making the gravy as well, and it turned out perfect. Paired with a nice pinot noir - mmm!