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1.
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In a small bowl make a rub by combining the seasoned salt, 1 teaspoon of the finely chopped fresh rosemary, dry mustard, sweet paprika, Chinese 5 spice, black pepper, and garlic powder.
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2.
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If there is a thick skin on the fat cap of the pork, remove the skin, but not the fat (fat equals flavor).
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3.
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Rub the seasoning on all sides of the pork.
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For maximum flavor do this the night before and leave the seasoned pork overnight in the refrigerator.
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If you do this step right before cooking, it will still be tasty.
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4.
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Preheat the oven to 325 F. 5.
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Heat a large skillet over medium high heat.
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When the skillet is hot, add the 1 tablespoon of canola oil to the pan.
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Brown the pork on all sides; for about 3 minutes on each side.
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6.
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Put the browned pork roast fat side up, in a roaster pan.
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Sprinkle the remaining 1 tablespoon of chopped rosemary over the fat.
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Put the pork into the oven.
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7.
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While the pork is roasting toss the veggies, apples and dried cranberries (optional) with olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and the rosemary sprigs.
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8.
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After the pork has roasted for 1 hour, remove it from the oven and pour the white wine and the stock into the bottom of the roasting pan.
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Distribute the veggies around the bottom of the pan.
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Put the pan back into the oven and roast for about another 1 1/2 to 2 hours or until an instant read thermometer reads 170 F. 9.
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Remove the roast from the oven and put it onto a platter or a cutting board, and cover with foil to rest for 15 minutes or so before slicing.
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10.
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Remove the veggies from the pan and keep them warm.
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11.
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Use a spoon to skim the fat from the top of the pan juices from the roast.
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Reserve the fat and the juicesyoull use them both in a second.
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12.
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In a medium pan or skillet over medium heat whisk 1 1/2 tablespoons of the pork fat with 2 tablespoons of flour.
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Whisk and cook for about 2 minutes.
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This makes for a thin gravy.
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For a thicker gravy add 3 tablespoons of fat and 3 or 4 tablespoons of flour.
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13.
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Then whisk in the pan juices and bring to a boil.
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Whisk and cook for a couple of minutes until thickened to your liking.
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Then keep warm until service.
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14.
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Slice the roast.
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Arrange the roasted vegetables around the perimeter of a platter, put the pork slices in the middle of the platter, and serve with the gravy on the side.
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**Note: This Festive Roast Pork with Root Vegetables can be made in a slow cooker, but please do not skip the browning of the meat.
