E-Z Roast Pork & Gravy

ingredients

1
Preheat oven to 425 degrees.
2
Season the pork roast with salt and pepper. Rub with olive oil and place in a roasting pan add rosemary and garlic cloves.
3
Place in the oven; roast 20 minutes before turning the oven heat down to 350 degrees.
4
Add the roughly cut vegetables, and continue to cook until the pork reaches an internal temperature of 150 to 155 degrees, about 1 1/2 to 2 hours.
5
Remove the roast from the pan, allow to rest for 20 minutes; make the pan gravy while the roast is resting.
6
Leave the rough cut vegetables in the pan, place the roasting pan on the stove top.
7
keep the vegetables hot. Add the flour to the vegetables in the still hot roasting pan, and cook for 2 minutes.
8
Carefully deglaze the pan by adding the wine and allowing most of the liquid to cook off. Add the hot chicken broth to the pan. Reduce to a simmer, cook 10 minutes.
9
Add the honey and the vinegar and simmer for 5 minutes before straining through a fine mesh strainer.
10
Serve the roast, carving at the table, with pan gravy on the side.