|Pork loin||3 1⁄4 Pound, rolled (1 Whole)|
|Fresh rosemary sprigs||4|
|Potatoes||1 1⁄2 Pound (675 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Freshly ground black pepper||To Taste|
|Butter||3 Ounce (75 Gram)|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Watercress||1 Tablespoon (For Garnish)|
Make small slits in the skin of the pork using a sharp knife and insert a few sprigs of fresh rosemary.
Peel and cut the potatoes in half and slice, using the slicing disc.
Arrange some of the potatoes in the base of a casserole dish and spread over the crushed garlic.
Sprinkle with a few more sprigs of rosemary and place the pork on top.
Add the remaining potatoes around the sides of the meat.
Season and dot with butter.
Cover and cook in a moderate oven (180C, 350 F, gas 4) for 1 1/4 hours.
Uncover and increase the oven temperature to moderately hot (200 C, 400 F, gas 6) for a further 30-40 minutes to crisp the outside.
Sprinkle the potatoes with the parsley and garnish with a bunch of watercress.