Growing up, we ate roast beef most Sundays. Shoe leather roast beef (the only way my dad would eat meat was overdone). But its redeeming quality was the plethora of vegetables that surrounded the meat. Because it was so overcooked, the veggies would get this lovely brown that was so tasty I would have happily forgo the meat too, but if Dad had to eat it, so did we.
I don't know why we so rarely had roast pork, but when we did, it never got that much overcooked, and so the veggies didn't have that roasted taste. No matter, it was all good!
So, here I am making a pork roast, with tons of garlic (something we never ate growing up), overloading it with veggies (so it takes longer to cook... something to consider on a Sunday) because I love them so. I think this one cooked for at least 1-1/2 hours at 325°F, but then I upped it to 375°F for another half hour.
I used the leftover juices to make a Madeira-based gravy, using flour as my thickener. Yum!