Preheat the oven to 220°C (approximately 425°F). Peel the onion and garlic and chop finely. Mix the garlic with the oil and season with salt and pepper. Coat the pork with the garlic oil.
Place the soup vegetables and onion in a roasting pan. Arrange the roast over the vegetables and roast for 45 minutes, turning once. Reduce the heat to 180°C (approximately 350°F). Add the tomatoes and roast for another 1 hour 15 minutes.
Remove the roast from the oven and wrap in aluminum foil. Sprinkle the vegetables with the herbs and paprika and bring to a boil. Reduce the heat to medium and simmer for about 5 minutes. Remove 1/2 of the vegetables from the sauce and set aside. Purée the remaining vegetable mixture and then stir in the cream and reserved vegetables. Season with salt and pepper.
To serve, slice the roast and serve with the sauce on the side.