Garlic Roast Pork with Root Vegetables

Preheat oven to 350 degrees F. Cut about ten 1/2-inch-deep slits in pork and insert sliver of garlic in each. In cup, combine 1 teaspoon salt and 1/4 teaspoon pepper; use to rub on pork. Place pork, fat side up, in large roasting pan (17" by 11 1/2"). In large bowl, combine oil, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper with sweet potatoes, fennel, rutabaga, and parsnips; toss to coat. Arrange vegetables around pork in roasting pan. Roast pork and vegetables 1 1/2 hours or until meat thermometer inserted in thickest part of roast (not touching bone) reaches 150 degrees F. (Internal temperature of meat will rise 5 to 10 degrees F upon standing.) When roast is done, place on warm large platter; with slotted spoon, transfer vegetables to same platter. Cover with foil and let roast stand 10 minutes to set juices for easier slicing. Meanwhile, add 1 cup water to drippings in pan; heat to boiling over medium-high heat, stirring until browned bits are loosened from bottom of pan. Skim and discard fat. Discard string, if any, from roast. Serve pork with vegetables and pan-juice mixture.