Pork Roast:

2 tbsp. dry white wine
1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 tbsp. peppercorn mustard
1/4 tsp. each salt and pepper
3 lb. boneless pork roast
1 1/2 lb. new or red potatoes, quartered and cooked until almost tender
8 oz. baby carrots cooked until almost tender
1 red onion, cut into wedges
1 tbsp. olive oil
1 tbsp. white wine vinegar
1/2 tsp salt

Mix together first 5 ingredients and brush on roast. Place in roasting pan fat side up.

Bake in 350°F oven for 1 to 2 hours, basting occasionally. Near end of roasting, mix together potatoes, carrots, and onion. Toss vegetables with olive oil, vinegar, and salt. Roast in pan with pork roast last 10 to 20 minutes of cooking time.

Mushroom Thyme Sauce:

2 tbsp. butter
4 oz. sliced mushrooms
1/2 c. onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. fresh thyme or 1/2 tsp. dried thyme
12 oz. can evaporated milk
4 tsp. cornstarch
1/4 c. white wine

Cook vegetables together in large skillet until tender. Stir together milk and cornstarch. Stir into skillet and cook until thick and bubbly. Add wine and cook 2 minutes. Serve over roast.