Serves 8

For the spice paste

1/3 cup extra-virgin olive oil

3 tablespoons honey

2 tablespoons balsamic vinegar

2 tablespoons finely chopped fresh thyme (or 1 tablespoon dried thyme)

2 tablespoons finely chopped fresh rosemary

1 tablespoon cracked peppercorns

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Line a baking sheet with plastic wrap and place the pork roast on top. Whisk the spice paste ingredients together in a medium bowl and rub into pork roast, making sure to get in between the bones and meat. Cover the roast with plastic wrap and marinate for at least 1 hour or overnight.

Heat your oven to 450°F and grease a sturdy roasting pan and roasting rack with 1 tablespoon of olive oil. In a large bowl whisk together the remaining olive oil, balsamic vinegar, oregano, salt and pepper. Add the chopped vegetables and toss to coat. Remove the roast from the refrigerator and stuff the slits with some of the peppers and onions. Place the pork roast on the rack and roast it for 30 minutes. Reduce the oven temperature to 350°F and remove the roasting pan from the oven. Drain all but 1 tablespoons of fat from the roasting pan and add the vegetables to the pan. Stir to coat with fat and place the rack with the roast over the vegetables. Place the pan back in the oven and roast for an additional 1 1/4 to 1 1/2 hours, or until a meaty part of the roast reaches 155°F. Remove the roasting pan from the oven and cover it with aluminum foil. Let the roast rest for 15 minutes (the pork’s internal temperature will increase to 160 to 165°F). Carve and serve with the vegetables on the side.

For the vegetables

1/3 cup plus 1 tablespoon extra-virgin olive oil

2 teaspoons balsamic vinegar

1 teaspoon finely chopped fresh oregano (or 1/2 teaspoon dried oregano)

1 tablespoon plus 1 teaspoon kosher salt

2 teaspoons cracked peppercorns

4 large red potatoes, thickly chopped

2 large red onions, halved, thickly sliced and chopped crosswise

1 green pepper, seeded, thickly sliced and chopped crosswise

2 red peppers, seeded, thickly sliced and chopped crosswise

This is a holiday centerpiece roast if there ever was one. I often make this roast the day before and let it marinate overnight. Fresh herbs are nice if you have them already, but don’t feel ashamed to use dried—I often do. With a built-in vegetable side dish, this is two for the effort of one. It’s amazing with Cornbread and Pear Chutney.