Pork- Herb- and-Garlic-Rubbed Pork Roast
List of Ingredients
6 garlic cloves, peeled
2 teaspoons salt
2 tablespoon finely chopped parsley
1 tablespoon sweet Spanish or Hungarian paprika
1/2 teaspoon oregano
1/4 cup olive oil
One 3-ound boneless pork loin, tied
2 pounds small red potatoes, peeledRecipe
1. In a mortar, pound the garlic, with the salt to form a smooth paste. Add the parsley and pound until incorporated. Stir in the paprika and oregano, then gradually stir in the olive oil to form a thick, oily, but not homogeneous mixture. Rub the mixture all over the pork loin, then cover and refrigerate at least overnight or for up to 2 days, turning the loin from time to time. Bring to room temperature before roasting.
2. Preheat the oven to 450 degrees F.. Place the potatoes in a medium saucepan with water to cover and 1/2 teaspoon of salt. Bring to a boil over moderately high heat and continue to boil for 10 minutes. Drain and set aside.
3. Place the pork in a roasting pan and pour over any excess marinade. Roast the pork for 15 minutes, then reduce the temperature to 350 degrees F. Add the partially cooked potatoes to the pan and roast for about 45 minutes longer, until the juices run clear when the meat is deeply pierced and the potatoes are browned.
4. Transfer the pork to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice 1/4-thick and serve with the potatoes.
From F& W 1993
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