3 tbsp. vegetable oil
1 boned & rolled lean pork roast (about 6 lb.)
2 lg. yellow onions, peeled & chopped
2 lg. carrots, peeled & chopped
6 cloves garlic, peeled
1 tsp. salt
1 tsp. black pepper
2 tsp. dried rosemary, crumbled
1 c. dry white wine or chicken broth
1 c. half & half or low fat substitute

Heat oil over moderately high heat for about 1 minute. Add pork and brown on all sides, turning frequently. Remove roast to platter and lower heat to moderate. Put onion, carrot and garlic into pan and cook covered for 5 minutes or until vegetables are tender. Remove from heat and add salt, pepper and rosemary.

Return roast to the pan. Insert meat thermometer into center of roast and cover the pan. Cook at 325 degrees, basting several times with pan juices, until thermometer registers 170 degrees, about 1 1/2 hours. Remove to platter and keep warm. Set pan on stove over moderate heat. Add wine or broth and simmer for 2 minutes, scraping up brown bits on bottom of pan. Skim fat from pan juices. Sieve vegetables from pan and puree in blender (allow to air cool for a few minutes first).

Blend vegetables and half & half (or substitute) into meat juices, warming until heated through. Remove strings from pork and carve meat into 1/4 inch slices. Serve with sauce. Serves 12.