Let pork warm to room temp for 30-60 min.

Combine softened butter, salt, pepper, garlic, thyme, rosemary, & parsley into a paste.

Rinse meat and pay dry

Rub paste onto meat

Put Carrots, onion, and potatoes on the bottom of a roasting pan coated with non-stick spray.

Place meat fat side up on top of vegetables in roasting pan and add chicken broth to pan (do not disturb paste by pouring directly onto meat)

Roast uncovered at 300 *F for 40 min per pound or until meat thermometer reaches 180 *F.

Baste half way through and at least once towards end

Remove roast, place on plate, cover with foil, and let rest for 30-40 min

While pork is resting, make gravy with drippings

In new or emptied pan, put pork back in oven at 475 *F for 13 min to brown outside