When the roast hits the desired temperature remove the pan from the oven, then increase the temperature to 500°F (260°C). When the oven comes up to heat, put the roast back in and continue to cook for an additional 10-15 minutes. You are doing this to achieve that beautiful deep roasted color and flavor. The final internal temperature should be around 140-145°F (60-63°C).
Remove the roast from the pan to a plate, place the roasting pan on the stove and add the shallots, thyme sprigs, and butter. Sauté over medium high heat till the shallots are just tender then add some brandy, scraping up any of the bits stuck to the pan and then add the pork broth. Let this simmer, smashing the apples and oranges into the sauce, till the sauce thickens. Taste and adjust seasoning with salt and pepper. Strain the sauce, making sure to really squeeze all the liquid from the solids.
You can now arrange the roast on a platter with greens, fruit, little paper hats on the bones, herbs, however you want to create an exceptional centerpiece. When the oooos and ahhhs have passed, slice the strings, then carve the roast tableside.