No, I have long done the "shoving pieces of garlic into the roast" thing (you use a sharp knife, stab it into the roast, and slide a sliver of garlic along the knife into the pocket in the meat so created).
What I'm talking about here is *more* like stuffing a checken and can be seen described in articles on say, stuffed pork chops and whatnot - basically, you slice a cut through the middle of the roast, up to within 1/2 inch of, but not through, three sides of it, so you have a big pocket. try to somewhat evenly distribute the "stuffing" into that pocket. With pork, apple-based stuffing is nice, or this basic seasoning has turned out lovely as well.
Edited at 2009-08-17 10:45 am (UTC)