Roast Pork with Potatoes
List of Ingredients
6 - 8 cloves Garlic, finely chopped
2 t dried Sage
1 t Oregano
Salt and freshly ground Pepper to taste
1 boneless Pork Loin Roast, 2 - 3 pounds
2 # Potatoes, cut into 1-inch cubes
2 T Olive Oil
Recipe
Combine the garlic, sage, oregano, salt and pepper in a small bowl. Make holes
in the pork roast with a small paring knife and stuff the garlic
mixture in the holes with your finger, reserving about 1 teaspoon (5
ml) of the garlic mixture. Rub any remaining garlic mixture on the
outside of the roast. Toss the potatoes with the reserved garlic
mixture and the olive oil. Place the roast and the potatoes in a
roasting pan and place in a preheated 425* oven. Remove from
the oven and stir the potatoes after 30 minutes. Baste the roast with
the pan juices and return to the oven. Lower the heat to 325*
and continue to cook, stirring the potatoes and basting the roast
about every 15 minutes. Begin checking the internal temperature of
the roast after about 1 1/4 hours total cooking time. Remove the
roast when the internal temperature is 150* for meat that is
still slightly pink, to 170* for well-done. Let the roast rest
for 15 minutes before carving. Return the potatoes to the oven if
they are not crisp and golden.
Serves 6 to 8.
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