KitchenMagician's Recipe

PORK - ROAST - HERB RUBBED WITH ROAST POTATOES

Category: Pork

Makes 8 to 10 servings.

3 1/2 lb. pork loin center rib roast, backbone loosened
3 tsp. dried thyme, crushed
2 teaspoons dried rosemary, crushed
th teaspoon ground coriander
3 cloves garlic, slivered
24 tiny new potatoes or 4 medium potatoes
2 tablespoons olive oil
1/4 c. white wine

Preheat oven to 325F.
Trim fat from meat. Cut 1-inch-long slits in roast. Stir together 2 tsp. thyme, rosemary, coriander, 1/4 tsp. salt, and 1/4 tsp. black pepper.
Rub mixture onto meat and into slits. Insert garlic slivers into slits.
Place roast, rib side down in a shallow roasting pan.
Insert a meat thermometer without touching bone.
Roast at 325F for 1 hour.
Meanwhile, peel a strip of skin from the center of each potato; cook potatoes in boiling salted water for 10 minutes; drain.
Toss potatoes with oil, the remaining 1 tsp. thyme, and 1/4 tsp. salt. Place in roasting pan around pork roast. Add white wine to the pan.
Roast, uncovered, at 325F for an additional 30 to 45 minutes, or until thermometer registers 155F.
Cover with foil; let stand 15 minutes before carving.