Wow....I just looked at that recipe with a critical eye.....that will be a mucky mess...it will be something like an egg strata without the eggs...It will be too soft to pack into a rolled pork roast....if you put in 3 cups of milk! I would only add as much liquid as you need to moisten....and that liquid wouldn't be milk but broth. Teh fruits and vegetables sound wonderful together....but then it goes and adds a lot of bread and milk. I'll bet it would be good baked in a casserole though and served as a side.

Linda - thanks for your prompt reply - and your method sounds simple (and tasty!) I have cooked a pork roast once or twice, but find that I keep opening the oven to check the internal temp, and that probably delays the whole cooking process. I am trying to put together a decent (simple) meal as a weeknight alternative to the 'quick' dishes I usually fall back on since invariably I am trying to put dinner on the table in between carpooling sessions. Tonight I have a window of opportunity between 6:15 and 7:30 to have a family (of four) dinner. I also have an oven that I can program to start while I am out (leaving the house at 5 for the first round, due back home at 6:15, before DS heads out to practice at 7:30.) The package says 'pork boneless rib roast' Is this interchangeable with a loin? Also - I did to a google search prior to posting here, with conflicting information re: roasting times and temps - some sites say 20 minutes a pound at 350 degrees - and others advise much longer -- sigh I found this recipe too, which says about 1 1/2 hours - which is why I turned to the experienced cooks on this forum, because I am confused! Here is a link that might be useful: rib roast recipe

I ran across this recipe years ago and am under orders from the family to serve it on Christmas day. It is delicious! Note: do not substitute an inexpensive Amaretto in this recipe. It does not give the flavor which Amaretto di Saronno imparts. PORK ROAST SARONNO 3 pound pork roast 1 can (8 oz.) tomato sauce 1/2 cup catsup 1/2 cup cider vinegar 1/2 cup brown sugar 1/2 cup dark corn syrup 1/2 cup water 1 teaspoon chili powder 1 tablespoon cornstarch 4 tablespoons Amaretto di Saronno Roast the pork in the usual manner. Combine the next 7 ingredients and cook over low heat 5 minutes. Blend cornstarch with 2 tablespoons of the mixture and add to the rest, stirring until slightly thickened. Stir in Amaretto and simmer 10 minutes. 30 minutes before the roast is finished, remove pan drippings and cover the meat with 1/3 of the sauce. Roast 15 minutes and baste the roast with another 1/3 of sauce. Roast another 15 minutes. Make gravy from the drippings, adding 2 tablespoons of the sauce and any remaining pan drippings. I use a can of chicken broth to extend the amount of gravy. Serve remaining sauce with the roast. Serves 6. Note: Before roasting the pork I butterfly it open and stuff it with the common turkey type bread, celery, onion, plus seasonings stuffing then reroll and tie with string. Also, I make this weeks ahead and freeze the roast whole, the gravy and sauce each separately. Defrost in fridge. At serving time I slice the roast and heat gently in the gravy, serve on a platter. Heat remaining tomato sauce to pass. Hint: double the tomato sauce recipe. Everyone loves it and pours it generously over the meat and mashed potatoes.

Thanks everyone! I will accept that they will remain the way they are - still pretty but no sparkle and they won't crackle more. I did look at the Encore Bravo line but none of the colors would work. We were looking at one of the other Encore tiles- but it is much more $ than the Grazia and not super different (except for the sparkle). It is smooth to the touch- I think the crackle is under the surface :-) Here are some pictures- http://i828.photobucket.com/albums/zz207/thepeppermintleaf/Mobile%20Uploads/20150308_213944_zpsdrgrcrrz.jpg http://i828.photobucket.com/albums/zz207/thepeppermintleaf/Mobile%20Uploads/20150308_213944_zpsdrgrcrrz.jpg