Serves: 6
Total Calories: 513

1 center-cut boneless pork loin roast (about 3 pounds)
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh garlic
4 tablespoons olive oil
salt and freshly ground black pepper
2 pounds new potatoes, halved, or quartered if large

1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan large enough to hold the pork and potatoes without crowding.

2 In a small bowl, make a paste with the rosemary, garlic, 2 tablespoons of the oil, and a generous amount of salt and pepper. Toss the potatoes in the pan with the remaining 2 tablespoons of oil and half of the garlic paste. Push the potatoes aside and place the meat fat-side up in the center of the pan. Rub or spread the remaining paste all over the meat.

3 Roast 20 minutes. Turn the potatoes. Reduce the heat to 350°F. Roast 1 hour more, turning the potatoes every 20 minutes. The meat is done when the internal temperature of the pork reaches 150°F on an instant-read thermometer.

4 Transfer the meat to a cutting board. Cover loosely with foil and let rest 10 minutes. The potatoes should be browned and tender. If necessary, turn up the heat and cook them a little more.

5 Slice the meat and arrange it on a warm serving platter surrounded by the potatoes. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 513
Calories from Fat: 189

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