Instead of using a metal rack, cook this roast on a bed of root vegetables, which can later be used to make a great Roasted Vegetable Stock.

2 bay leaves, crumbled
1 tsp. fresh oregano leaves
1 tsp. cumin seeds
1 tsp. sweet paprika
1 tsp. black peppercorns
Salt
1  4-lb. boneless center-cut pork loin
2 tbsp. olive oil
3 lbs. root vegetables, such as carrots, onions, garlic,
   and parsnips, thickly sliced
1⁄4 cup fresh parsley leaves, chopped
1⁄4 cup fresh thyme leaves, chopped
Freshly ground black pepper

1. Use a small spice grinder or a mortar and pestle to grind and mix together bay leaves, oregano, cumin, paprika, peppercorns, and 1 tsp. salt. Rub spice mixture all over pork. Wrap in plastic wrap and refrigerate for 24–48 hours.

2. Preheat oven to 350°. Unwrap meat; tie with kitchen string to keep an even shape. Grease a large roasting pan with 1 tbsp. of the oil and layer vegetables on bottom of pan. Sprinkle with parsley and thyme, drizzle with remaining 1 tbsp. oil, and season to taste with salt and pepper.

3. Place meat on vegetable bed and roast for about 1 1⁄2–2 hours, or until the internal temperature reads 160°. (Meat will continue to cook after it's been removed from the oven.) Transfer meat to a serving platter, reserving vegetables for stock. Allow meat to rest for 20 minutes, then discard twine and slice. Serve with Roasted Autumn Vegetables.