Roasted pork Loin with potatoes and butternut squash

Start by tying the roast at approximately 1 inch intervals with kitchen twine.
Season the roast with salt, pepper and coriander. You can also use any other herbs or spices that you like.
In a food processor, pulse the garlic, parsley and thyme until finely chopped. You can also add rosemary to the herb mixture, but neither my husband or I like it, so I never use it, but I know it would go perfectly with this roast. You can also mince the garlic and herbs by hand.
Add the olive oil and dijon mustard and mix to combine again.
Rub the herb and garlic mixture all over the pork loin.
Place the roast in a rimmed baking sheet or into a large ziptop bag, seal it tightly and refrigerate overnight. If you want to make this dinner the same day, I would highly recommend for you to let it marinate for a few hours at least, so the best thing to do would be to marinate it in the early morning and cook it in the afternoon.
The next day, take the pork loin out of the refrigerator and allow it to stand a room temperature while you are prepping the rest of the ingredients. Let is stand at room temperature for at least 30 min.
Preheat the oven to 300 degrees.
Place the pork loin on top of a rack inside of a roasting pan. Bake in the preheated oven for 45 min-1 hour, depending on the size of the roast. It should be 115-120 degrees Fahrenheit when you measure the center of it with a thermometer.
Meanwhile, wash the potatoes and cut them into 1½ inch.
Peel, seed and cut the butternut squash into 1 inch pieces. Peel and slice the carrots into ½ inch pieces.
Place the vegetables into a large steaming basket and steam for about 10 minutes.
In a large bowl, combine the shallots, garlic, thyme, dry herbs, salt, freshly ground black pepper and olive oil. Add the partially steamed vegetables to the bowl and mix to combine.
When the pork loin has roasted for 45 minutes, increase the temperature to 450 degrees Fahrenheit.
When the oven has preheated to the higher temperature, take out the roasting pan and add the vegetables to the bottom of the roasting pan.
Roast the pork loin and the vegetables for another 25-35 minutes, until the center of the pork reaches 145-150 degrees Fahrenheit. Take the pork loin out of the pan and let it rest while you crisp up the vegetables even more.
Meanwhile, move the roasting pan with the vegetables to the very bottom shelf of the oven and let them crisp up on the bottom for about 15 minutes and then move them to the top shelf of the oven and broil them for another 5-10 minutes, depending on your oven.
Take the vegetables out of the oven and add more fresh thyme and the minced fresh parsley.
Cut the roast into as thick or thin pieces as you prefer and serve them with the vegetables on the side.