Roast Pork Loin and Potatoes

Ingredients

• 1 tablespoon butter melted
• 2 teaspoons rosemary leaves fresh minced
• 1 tablespoon sage fresh minced
• 6  garlic clove minced
• 0.5 cup olive oil extra virgin extra-virgin
• 4 pound pork loin bone-in (rib)
• 3 pounds baking potatoes peeled cut into 1-inch pieces

Equipment

• bowl
• frying pan
• oven
• whisk
• roasting pan
• aluminum foil
• measuring cup

Directions

1. Preheat oven to 375°F.
2. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend.
3. Place pork in large roasting pan.
4. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
5. Divide remaining 1/4 cup oil between 2 heavy large skillets.
6. Heat oil over medium-high heat. Divide potatoes between skillets.
7. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes.
8. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
9. Place pork in center of large platter. Surround with potatoes.
10. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard.
11. Pour juices over pork and potatoes.