Extra virgin olive oil

1 pork loin, about 4 pounds

Kosher or sea salt and fresh ground pepper

4 fresh or 2 dried bay leaves

1 large bunch fresh thyme

1 large bunch fresh rosemary

1 20 oz package button mushrooms

4 medium carrots

3 medium Yukon gold potatoes

1 large stalk celery

6 cloves garlic, peeled

1 large sweet onion

2 lemons

2 cups chicken broth

½ cup dry cooking sherry or dry white wine

Preheat oven to 300 degrees.

Drizzle about ¼ cup olive oil in the bottom of a large roasting pan.  Butterfly the pork loin lengthwise down the middle of the lean side, not quite cutting all the way through.  Stuff the opening with sprigs of rosemary and thyme.  Flip over and position meat in the center of the roasting pan, fatty side up.  Drizzle the meat with olive oil and salt and pepper thoroughly.  Line the bottom of the pan with remaining sprigs of thyme, and very finely chop (I always use kitchen shears to chop fresh herbs) about one tablespoon of rosemary leaves into the bottom of the pan, then add a bay leaf to each corner of the pan.

Wash and trim the ends off the mushrooms and toss them into the bottom of the pan, halving if they are large.  Peel carrots and cut up carrots, celery and potatoes (you can also peel the potatoes) into 1-inch cubes and add to pan, along with cloves of garlic around sides.  Halve onion and make ¼ inch slices, breaking up and spreading over top of meat and veggies.  Wedge lemons and squeeze over meat and veggies, putting the spent wedges into the pan when done.

Pour chicken broth and sherry or wine into pan and put in oven for three hours, or until thermometer reads about 160 degrees.  Check periodically and if pan is getting dry, add more broth, water or wine.  Remove from oven, cover pan with aluminum foil and let rest for 15 minutes.  Slice pork and serve over veggies and broth in a wide, flat bowl.  Serve with remainder of the bottle of dry white wine and enjoy!