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1
Preheat oven to 400F.
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2
Mix together rosemary, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper in a mortar and crush with the pestle to form a paste.
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3
(Or finely chop the ingredients together on a cutting board.)
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4
Spray a large roasting pan with nonstick cooking spray.
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5
Arrange pork in the pan and rub and spread the rosemary mixture all over the pork.
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6
Add potatoes, 2 teaspoons oil and 1/4 teaspoon salt in a medium bowl and toss to evenly coat, scatter along one side of the pork.
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7
Roast the pork and potatoes for half an hour.
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8
Meanwhile, toss squash with the remaining oil, 1/4 teaspoon salt and black pepper in a medium bowl.
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9
Remove the roasting pan from the oven.
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10
Carefully turn the pork over.
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11
Scatter the squash along the other side of the pork.
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12
Roast the pork until an instant-read thermometer inserted in the center registers 155F, 30 to 38 minutes more.
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13
Transfer the pork to a cutting board, tent with foil and let stand for about 15 minutes.
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14
When the vegetables are tender, transfer them to a bowl, cover and keep them warm.
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15
If not, continue roasting until they are browned and tender, about 15 minutes more.
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16
After removing the vegetables, put the roasting pan over medium heat and add prune juice, bring to a boil, stirring to scrape up any browned bits.
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17
Simmer for 2 to 4 minutes.
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18
Pour in broth and bring to a simmer.
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19
Simmer for a few minutes to intensify the flavor.
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20
Stir in any juices that have accumulated on the cutting board.
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21
For serving:
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22
Cut the strings from the pork and carve.
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23
Serve with the roasted vegetables and warm pan sauce.
