HOLIDAY PORCHETTA WITH PAN VEGETABLES

Arrange porchetta on small rack in centre of large roasting pan. Whisk 2 tbsp of the vegetable broth with the bomba and brush thickly all over the porchetta. Pour remaining broth into roasting pan. Cover roasting pan loosely with foil and roast porchetta in preheated 350°F oven for 2 hours. Meanwhile, combine Brussels sprouts, red pepper, onion and garlic in large bowl; drizzle with olive oil and sprinkle with salt and pepper, tossing to coat. Add vegetables to the roasting pan, surrounding porchetta and nestling into the pan liquids. Roast, uncovered, stirring vegetables and turning roast occasionally for even browning, for 1 to 1 1/2 hours longer or until an instant read thermometer inserted into the thickest part of the pork registers 165°F. (Vegetables can be removed from the pan using a slotted spoon to a serving bowl to hold warm, once cooked to preferred doneness.) Rest pork for 20 minutes before carving thinly and serving with vegetables on a platter. Drizzle meat with pan liquids and serve with extra bomba on the side.