Roast Pork with Vegetables Recipe

Preheat oven to 430ºF.

Pound together 2 tablespoons olive oil, rosemary, thyme, garlic, salt, and pepper with a mortar and pestle. Rub mixture all over pork, including the cavity. Wrap exposed bones with foil to prevent them from burning.

Place vegetables in a large roasting pan. Drizzle with remaining olive oil. Season with salt and pepper. Place pork on top of vegetables.

Roast pork for 20 minutes. Lower temperature to 375ºF and roast for 1½ to 2 hours or until pork is cooked through and internal temperature registers 150 to 160ºF on a meat thermometer. Add mushrooms during the last 10 minutes of roasting. Once pork is cooked through, increase heat to 500ºF and continue roasting for 1 to 2 minutes for a crisp finish. (Watch pork carefully.) Serve with drippings as sauce.