Pork Roast

Remove pork from refrigerator 30 minutes before cooking. Preheat oven to 325°F. Pat pork dry with paper towels and season all sides with salt and black pepper.

Prepare vegetables: quarter onion, cut carrots and celery into 2-inch pieces. Mince garlic and gather herb sprigs.

Heat olive oil in a roasting pan over medium-high heat. Place pork skin-side down (if applicable) and sear 3 to 4 minutes per side until browned. Transfer pork to a plate.

Scatter onion, carrot, and celery around the pan. Return pork to the pan, nestled among vegetables. Scatter minced garlic and herb sprigs on top.

Pour vegetable broth into the pan around the pork (not over it). Cover tightly with foil or a roasting lid.

Roast 60 to 90 minutes, depending on size and desired doneness. Internal temperature should reach 160°F in the thickest part when checked with a meat thermometer.

Remove foil in the last 15 minutes to allow the pork surface to caramelize slightly.

Transfer pork to a cutting board and rest 10 minutes tented loosely with foil. Strain pan drippings into a saucepan, pressing vegetables to extract liquid. Skim fat if desired.

For an optional glaze, whisk tomato paste into the pan drippings over medium heat and simmer 2 minutes. Add a splash of vinegar if desired to brighten flavor.

Slice or shred pork and arrange on a serving platter with roasted vegetables. Pour pan sauce or au jus over the meat and vegetables.