Herb Roasted Bone-in Pork with Vegetables

2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons rosemary
1 teaspoon garlic powder
Salt and pepper to taste
One bone-in pork loin roast, 4 to 5 pounds
2 teaspoons olive oil
1/4 cup Dijon mustard
Possible vegetables: carrots, cauliflower, fennel bulbs, Brussels sprouts, potatoes, onions, turnips, parsnips, or beets for earthy flavor.

Preheat oven to 425° F.

In a bowl, combine thyme, sage, rosemary, garlic and salt & pepper, mix well and set aside.

Brush roast lightly with olive oil then sear in a medium hot pan on all sides until brown. Remove from heat. Brush with Dijon, sprinkle seasoning mix all over, and place in roasting pan fat side up. Roast at 425° F for 10 minutes, then turn the oven down to 325° F.

Total roasting time is 20 minutes per pound (some say 15 minutes a pound). About 45 minutes before the end of the roasting time, place the chopped vegetables around the roast and baste with the pork drippings. Roast until the vegetables are tender and the pork reaches an internal temperature of 140 degrees F (it will rise after resting). Stir the vegetables at least once during that time.

Remove from oven, place on cutting board, tent with foil, and let rest for 20 minutes before slicing

8 - 10 servings