• 5 lb pork loin roast, deboned and tied.
• 1 tsp finely chopped fresh rosemary
• 2 tsp finely chopped fresh sage
• Salt and freshly ground pepper
• 3 cloves garlic, slivered
• 2 cups dry white wine
• 2 potatoes peeled and diced large
• 1 large onion, diced large
• 2 medium carrots, dice large
• 2 stalks celery diced large

Sauce:

• 2 Tbsp dry white wine
• 1 cup whipping cream
• salt and pepper
• 2 tsp finely chopped parsley

Preheat oven to 400°F. Use regular oven or charcoal oven/smoker.

Rub the pork with rosemary and sage. Season with salt and pepper. Cut the surface of the pork with small incisions and insert the slivers of garlic.

Put the pork in a roasting pan and pour the wine into the pan. Roast the meat for 20 minutes at 400°F, then reduce the heat to 325°, add the vegetables and roast for 3 hours (35 minutes per pound), basting the roast every 10 minutes with the pan juices. Meat is done when juices run clear yellow with no pink. Remove pork from the pan and keep warm. Strain the vegetables and pan juices into a small pot, mashing the vegetables to get all the juices. Discard the vegetables and put the pot on medium heat.

To make the sauce, add the wine to the juices and stir to blend well. Add cream and stir to blend and cook over medium heat until the sauce is slightly thickened. Season to taste with salt and pepper. Put the pork on a warm serving platter and carve into slices. Place on warm plates and coat with the sauce and sprinkle with parsley.