Herbed Pork & Potatoes
|Minced fresh rosemary||3 Tablespoon|
|Minced marjoram||2 Tablespoon (Fresh)|
|Garlic||8 Clove (40 gm), minced|
|Minced fresh sage||4 Teaspoon|
|Olive oil||4 Teaspoon, divided|
|Boneless pork loin roast||1 (Whole)|
|Medium red potatoes||4 Pound, quartered|
In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper.
Rub the roast with 2 tablespoons herb mixture.
In a Dutch oven over medium-high heat, brown roast in the remaining oil on all sides.
Place in a roasting pan coated with cooking spray.
Toss the potatoes with the remaining herb mixture; arrange around roast.
Cover and bake at 350° for 1-1/2 to 2 hours or until a rneat thermometer reads 160°.
Let stand for 10 minutes before slicing.