Moroccan Spiced Pork Roast

This is a Chef John / All Recipes dish I recently prepared at home. My first go at it produced a wonderful dish, but next time I'll make a few adjustments based on the results.
Recipe: Chef John's Video on YouTube / All Recipes ingredients and directions

My results yielded a less juicy pork roast and fewer pan drippings that in the video. It was not dry, but not juicy. Be patient when spreading the paste even if you dry the roast. It took a while to loosen up the paste so it to spread easily. Back of a spoon worked better than hands. I added a couple of parsnips to be veggie mix . I like parsnips.

Planned Changes

1. I will probably wet brine the pork roast in 1/4 cup table salt dissolved in 2 cups cold water for about 2 hours. Then butterfly and season with the paste. This in an effort to produce a juicier roast.  
2. Use a porcelain or other not-no-stick roasting vessel. Maybe a large cast iron skillet. The non-stick roasting pan I used left little fond.
3. My lack of pan drippings I will attempt to correct by adding some diced pork belly with the vegetables in hopes it will render and caramelize during roasting. The issue may have been with my very lean roast with very little fat cap.

The Moroccan spice paste was fantastic. It perfumed the entire roast and filled the house with pleasurable aromas.

Difficulty: Easy Peasy. Other than butterflying the pork roast, this requires no special skills or tools.
Cleanup: Minimal. A few bowls, measuring spoons / cup, the roasting pan, knives, cutting board, spoon and that's about it. Everything will be clean by the time you are done roasting. 

Ready for roasting

Final product was delicious!