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1
Sprinkle inside of boned pork with freshly ground pepper and salt. Reserve a few sprigs of rosemary for the pan; chop leaves from rest and strew in a line across meat. Roll the roast together and tie it securely with string.
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2
Rub a roasting pan with about 2 T softened butter; sprinkle pan with salt and pepper. Make a bed of garlic in center of pan and arrange meat, seam side down, on top. Set aside.
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3
Except for Brussels sprouts, prepare all fruit and vegetable garnishes. (Get ready to add to roasting pan.)
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4
Saute chestnuts in 2 T butter and moisten with 2 T stock. Cook until glazed. Peel pears, wipe with 1/2 lemon and cut into 1/3 inch thick slices. Saute in 2 T butter with a pinch of sugar and 1/2 C water. Cook until water evaporates and pears are glazed. Marinate prunes in enough red wine to cover along with orange slices (2 hours). Drain and gently heat in 1.5 T butter.
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5
Saute onions in 2 T butter with 1/3 t sugar until nicely glazed. Blanch celery root for 5 min, drain and rinse in cold water. Trim Brussels sprouts and put to soak in cold salted water.
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6
Preheat oven to 350. Roast pork for 15 min. Turn, baste and roast 15 min more. Lower to 325; turn and baste again. Roast 30 min, turning and basting every 15 min.
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7
When pork has cooked 1 hr., add carrots, reserved rosemary sprigs and more butter. Baste and roast 15 min, then raise to 350 and add the potatoes. Turn in pan juices until coated. Place meat fat side up; baste and continue to cook.
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8
When potatoes have cooked 15 min, add turnips and onions. Baste again and roast 15 min. When pork has only 15 min left, add celery root and turn all vegetables in pan juices.
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9
When pork is done, place on a carving board and cover with heavy-duty aluminum foil. Transfer all vegetables but garlic to a smaller roasting pan. Return to oven. Raise to 400 while making sauce.
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10
See introduction for remainder of recipe.
