Summary

Ingredients

• 1 ½ kg roast pork (neck piece, not too fat)
• salt and pepper
• 2 teaspoons Provence herbs
• 1 green pepper (s)
• 1 red pepper (s)
• 1 eggplant (s), not too big
• 2 zucchini (or 1 large)
• 4 tomato (s)
• 2 onions)
• 1 bunch soup vegetables (leek, celery, carrot)
• 2 cloves garlic)
• 1 teaspoon herbs Provence
• 1 kg potato (s), small
• salt and pepper

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Instructions

1. Rinse and dry the roast pork. Season all sides with salt, pepper, and 2 teaspoons Provence herbs.
2. Place on a deep baking sheet and roast at 220°C (428°F) for 60 minutes.
3. While the pork roasts, clean and chop: 1 green pepper, 1 red pepper, 1 eggplant, 2 zucchini, 4 tomatoes, 2 onions, 1 bunch soup vegetables (leek, celery, carrot), 2 cloves garlic, and 1 kg small potatoes.
4. After 60 minutes, arrange the chopped vegetables and potatoes around the roast. Season with salt, pepper, and 1 teaspoon Provence herbs.
5. Roast for 90 more minutes at 220°C (428°F) until the pork reaches 63°C (145°F) internally. Stir the vegetables 2-3 times during this period.