Lunch: Garlic Roast Pork with Root Vegetables

Ingredients

1 bone-in center-cut pork loin roast
2 clove garlic
1 1/2 tsp. salt
1/2 tsp. coarsely ground pepper
2 tsp. olive oil
2 small sweet potatoes
1 medium fennel bulb
1 small rutabaga
2 parsnips

Instructions

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.