Comment: One can find on the market (in Switzerland) roast pork called "à la tessinoise" which are wrapped in bacon. It helps keep them juicy. It would therefore be an option to wrap a standard roast with bacon.
Take the roast out of the fridge ~2 hours in advance so that it is at room temperature.
If you have a probe, stop cooking at an internal temperature of 60C [140C]. Once covered for 10 to 15 minutes, the internal temperature will rise to 65C [150F].
Vegetables (aromatic garnish) do not have time to cook well if they are not finely chopped.
Another option I haven't tried yet is slow cooking. You must use a probe set to 65C [150F], the oven is set to 90C 195F] and cooking should take 2h30 to 3h. For the rest of the recipe, nothing changes. In this case the meat will remain pink, but will be cooked. If the roast is ready too soon, it can be kept in the oven at 60C [140F] for up to an hour.
The parsley leaves can be chopped and served with Pommes parsley for example.
1 tied pork roast 1.5 kg (and wrapped in bacon if desired).
1 carrot cut into thin slices
1 chopped onion
4 to 6 peeled garlic cloves
3 dl of dry white wine
2 to 3 sprigs of thyme
2 bay leaves
4 to 6 sage leaves (optional)
bunch of parsley (stems tied together, leaves removed - opt)
S + P
Heat the oven to 180C (360F).
Rub a little salt on all sides of the roast, let stand for a while.
In a skillet over high heat, with a little EVOO, brown the roast well on all sides.
Place the meat in a roasting pan, deglaze the skillet with the wine and add the wine to the roasting pan.
Add around the roast the vegetables, the herbs and a few turns of ground pepper.
Place a few knobs of butter on the roast.
Put in the oven for 30 minutes per kg [15 mn per lb] of meat, baste the roast several times during cooking if not covered with bacon.
Remove the roast from the oven and let it rest, covered with aluminum foil, for 10 to 15 minutes.
Pass the roast juice through a sieve, pushing as many solids through the sieve as possible (garlic, onion) and set aside for the sauce.
Preparation of a sauce:
1+ dl cream
2 tablespoons Dijon
Roast cooking juices
In a small saucepan, add the juice from the roast.
Reduce to obtain the desired quantity (~2 dl). Lower the heat, add the cream and the mustard, reheat without boiling.
Season with pepper, check the salt and serve with the roast.