Tender Rosemary Pork and Potatoes
Serving Size / Yield
- 1 (4 1/2 lb.) boneless pork roast
- 2 Tbs. oil
- 1/4 tsp. + 1/8 tsp. salt
- 1/4 tsp. + 1/8 tsp. pepper
- 5 sprigs rosemary
- 1 1/2 lb. red-skin potatoes, cut into 1-in. pieces
- 1 1/2 C. chicken broth
- 2 Tbs. flour
- 1/2 C. white wine
Preheat the oven to 400 degrees.
To make the pork, rub the roast with 1 Tbs. oil. Season with 1/4 tsp. salt and pepper and arrange 3 sprigs of rosemary on top. Place it in a roasting pan and roast for 1 hour 20 minutes, or until it reaches 120 degrees internally. Remove from the oven and tent with foil. Allow to rest for at least 10 minutes before slicing. Save the drippings from the pan for gravy.
To make the roasted potatoes, toss the potatoes with 1 Tbs. oil on a large baking sheet. Season with the remaining salt and pepper. Place the remaining rosemary over the potatoes. After the meat has been roasting for 35 minutes, add the potatoes to the oven and roast for 45 minutes, or until fork tender. Remove from the oven and keep warm.
Make the gravy by whisking together the broth and flour. Stir the flour mixture into the roasting pan and scrape up the browned bits. Add the wine and bring to a boil. Simmer for 3 minutes, or until thickened. Strain and keep warm.