Roast Pork & Pan-Roasted Potatoes
(from nmgresearch’s recipe box)
Store extra pork (tightly wrapped) in refrigerator for up to four days.
Source: Family Circle
Prep time: 10 minutes
Cook time: 80 minutes
Serves 4 people
Categories: MEATS
Ingredients
- 1 boneless pork roast, about 4-1/2 pounds
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon black pepper
- 5 sprigs rosemary
- 1 1/2 pounds red-skin potatoes, cut into 1-inch pieces
- 1 1/2 cups chicken broth
- 2 tablespoons all-purpose flour
- 1/2 cup white wine
Directions
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Heat oven to 400 degrees.
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Rub pork roast with 1 tablespoon of the olive oil. Season with 1/4 teaspoon each of the salt and pepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan and roast for 1 hour, 20 minutes, or until internal temperature reaches 150 degrees on an instant-read thermometer. Remove from oven, tent with foil and allow to rest at least 10 minutes before slicing. Temperature should reach 160 degrees. Save drippings in pan for gravy.
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On a large baking sheet, toss potatoes with remaining 1 tablespoon olive oil. Season with remaining 1/8 teaspoon each salt and pepper. Place remaining rosemary over potatoes.
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After meat has been roasting for about 35 minutes, add potatoes to oven. Roast about 45 minutes or until fork-tender. Remove from oven; keep warm.
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Whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.
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To serve, slice roast and serve with gravy, potatoes and steamed spinach, if desired.