After pork has roasted for 15 minutes, lower oven temperature to 375 degrees F. Place vegetables in oven. Roast pork and vegetables in 375 degree F oven, stirring vegetables every 20 minutes, for 60 to 70 minutes or until instant-read meat thermometer inserted in pork registers 160 degrees F. Remove pork to serving platter and let stand 15 minutes. Pour off pan juices into bowl; skim fat from surface. If vegetables are not fork-tender, continue to roast. Once vegetables are tender, toss with reserved pan juice. Remove to serving platter. Slice pork; arrange on platter. Serve with aioli sauce.