Roast pork and potatoes

6 Servings

Ingredients

Quantity Ingredient
1 Boneless Pork Roast; rolled & Tied
3 Cloves Garlic; Minced
2 teaspoons Dried Thyme Leaves
1 teaspoon Salt
1 teaspoon Black Pepper; Ground
2 pounds Red Potatoes; Skinned and Quartered

Directions

From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 12 Aug 1996 08:25:35 -0800 Preheat the oven to 350 degrees. Pat the roast dry with absorbent toweling. Combine the garlic, thyme, salt and pepper. Rub the mixture over the roast. Bake for 45 minutes. Place the roast on a roasting rack in a deep roasting pan, leaving enough space to add the potatoes in a single layer. Place the roast in the oven. Roast for another 45 minutes. Add the potatoes to the pan in a single layer around the roast, rolling them in the pan juices. Continue roasting until the internal temperature of the roast reaches 160 degrees. Remove from the oven. Remove the roast from the pan.

Place on a cutting board. Cover loosely with foil. Let the roast rest for 15 minutes before carving. Continue cooking the potatoes in the roasting pan until they are golden brown and easy to pierce with the tip of a sharp knife. Slice the pork and serve with the potatoes and some of the pan drippings (after skimming off the fat).

EAT-L Digest 12 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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