1/2 c. carrots, shredded
1/2 c. zucchini, shredded
1/2 c. diced sweet red pepper
1/4 c. onions, chopped
1 tbsp. Polander's chopped garlic
2 tbsp. fresh parsley, chopped
3 tbsp. dry white wine
1 to 3 lb. lean boneless double pork loin roast, tied
1 tsp. fresh basil leaves, chopped
1/2 tsp. fresh thyme, chopped
1/4 tsp. J.D.'s Magic

Coat a medium nonstick skillet with cooking spray. Place over medium heat until hot. Add carrots, zucchini, red pepper, onions and garlic. Saute until tender. Stir in parsley and wine. Cook, uncovered, until liquid is absorbed. Untie roast and trim off all fat. Spread vegetable mixture over inside of roast, retie roast. Combine basil, thyme and J.D.'s Magic and rub mixture over surface of roast, place roast on a rack in a roasting pan coated with cooking spray. Insert meat thermometer in thickest part of roast. Bake, uncovered, at 325 degrees for 2 hours or until meat thermometer registers 170. Let roast stand for 10 minutes. Remove string and slice roast diagonally across grain into 1/4 inch slices. Arrange on a large serving platter.