Allow your joint of meat to come to room temperature.
First tie the pork roast (to insure even roasting), season with salt and fresh ground black pepper and then brown in the skillet. Brown the side with fat last and try not to move it too often so a good amount of burnt bits (fond) stay in the skillet because you'll use them later.It's best to use a skillet that isn't non-stick, but I don't have one at the moment.
Meanwhile toss potatoes, carrots and onions with some vegetable oil, salt and fresh ground black pepper and put them in the roasting pan with the v-rack above them.
O.K. my v.rack is too big as I bought it for the Christmas Turkey, but it will do.
Put the roast on the rack and put it all in a preheated oven at 300FCook until the internal temperature of the pork reaches 135F which takes about 45-55 mins. A really impressive meat thermometer like mine is handy here.
You really don't have anything to do for the next 45 minutes but get ready for when the roast comes out.
When that happens, increase the oven temperature to 500F.
Put the roast on a board and cover with foil - the internal temperature will continue to increase until it reaches 145-150F. (The U.S.D.A. recommend and internal temp of 160F but that generally creates a very dry tough meat. Cooks Illustrated recommends 145F as the parasites that cause Trichinosis are killed at 137F and the meat will still be moist)
The resting also redistributes the meat juices and stops them running out when you carve.
Sprinkle some fresh sage on the vegetables and then put them back in the oven for 15-20 mins stirring occasionally to finish roasting.When you have as many spices/seasonings as I do, it's helpful to get everything out in plenty of time. :)
Meanwhile, remember that skillet? We're gonna make a pan sauce.Finely chop 2 shallots. Cook them in the pan over a medium heat for 4-5 minutes until softened, scraping up the burnt pits from the pan.
Add 2 cups chicken broth, bay leaves (not pictured), 1 teaspoon dried thyme, 1/4 teaspoon sugar and simmer until the sauce is reduced to by half - about 15 minutes.(The pork resting tented in foil - with the thermometer in it, while the pan sauce reduces and the vegetables cook)
Remove from heat, discard the bay leaves and add 2 teaspoons of lemon juice.
Slice pork and serve immediately with the roast veggies and the Pan Sauce.Ready to serve - just go through the line :)
Yum Yum Yum