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1
Preheat the oven to 425 degrees F.
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2
In a mortar and pestle, combine the garlic, 2 teaspoons coarse sea salt, 2 teaspoons black pepper, cayenne, rosemary, and sugar and pound together until a thick paste forms.
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3
Rub evenly over the pork roast.
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4
Remove the V-rack from a large roasting pan and fill the pan with the prepared vegetables.
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5
Add in the remaining 1 teaspoon salt and pepper, pesto, oil, wine, and chicken stock.
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6
Toss together with your hands to combine evenly.
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7
Return the V-rack to the roasting pan, centered over the vegetables, place the pork roast on top, and place in the oven.
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8
Cook for 30 minutes at 425 degrees F, and then lower to 325 degrees F for 1 hour, turning the pork roast over after 30 minutes to brown the other side.
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9
Baste with the juices from the roasting pan 2 to 3 times throughout the hour.
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10
Remove from the oven when the internal temperature reaches 140 degrees F. Place on a cutting board, tent lightly with aluminum foil, and allow to rest for 5 to 10 minutes.
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11
Remove the vegetables to a large serving platter and tent with foil to keep warm.
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12
Place the roasting pan on the stove over medium-high heat and bring the pan juices to a boil, whisking.
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13
Add more wine and chicken stock, if needed, and reduce until slightly thickened, 5 minutes.
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14
Whisk in the butter and adjust seasoning, to taste.
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15
Slice the pork thinly on a slight bias and serve with the jus and vegetables.
