Roast Pork with Fall/Winter Vegetables

1 2 to 2 1/2 pound boneless pork loin (sirloin) roast
1 large russet potato
1 large sweet potato or yam
3 large carrots
2 medium apples (your choice)
2 Tbps olive oil
1 1/2 c. apple juice
Italian seasoning*, garlic (either fresh, 4 nice clove cut in half or dried powder) nutmeg, salt and pepper to taste
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Pre-heat your oven to 325.

Cut up the vegetables into 1/4 inch by 1 inch pieces and place into a bowl. Put aside.

Dry well and then salt and pepper the roast.

In a heavy, oven safe casserole**, heat over high heat for a few minutes. When hot, add the olive oil, turn down the heat to medium hot, and then add the roast and brown it on all sides until it shows a nice caramel color. Remove the roast from the pot and then de-glaze with about a half-cup of the apple juice. Return the roast to the pot, season with italian seasoning, garlic, nutmeg (1/4 tsp. will do). Add in the vegetables, more salt and pepper, and the remaining apple juice.

Cover and bake for 1 to 1 1/2 hours or until the pork reaches a safe 170 degrees (f).

Remove the roast and set aside to rest. Remove the vegetables and leave the juices in the pot. Heat the pot over medium high heat to a boil and thicken with either flour and water or corn starch and water (your choice). Season to taste.

Slice the roast and serve with the vegetables and thickened gravy. Enjoy with a nice bottle of wine.

(Keep forgetting to snap a photo. Will do so next time.)

Notes:

I first starting making this dish a few years ago. I didn't use a recipe (I rarely do) as I have enough formal training to invent, and that is my passion. But it does take me a while to get my recipes consistent enough to post for you.

* Regarding italian seasoning, our favorite is Morton & Basset brand. If you can get it where you live, it's well worth it!

** Regarding cookware, we have fallen in love with our Le Creuset pieces. We only have a few that we purchased at an outlet. The one I use for this recipe is the 5 1/2 qt. round french oven. This stuff cooks beautifully and I wouldn't trade it away for anything. I know what you're thinking: Man alive that stuff is expensive. It is indeed, but it will last several lifetimes if properly cared for and we baby them and treat them like family.