Shelly's Recipe

GLAZED ROAST PORK WITH ROASTED POTATOES

Category: Roasts/Tenderloins - Pork

1 1/2 tsp salt and dried rosemary, crumbled
1/4 tsp pepper and ground allspice
1 (2 lb) boneless pork shoulder roast
2 tbsp olive oil
2 lb Yukon gold potatoes, peeled and cut into 1/2 inch chunks
8 clove garlic, unpeeled
1 tbsp plus 1 tsp each mustard and apple jelly

Preheat oven to 450. In a bowl, stir together spices. Using a sharp knife, cut the pork horizontally without cutting through and open it so it lies flat like a book. Rub 1/2 of the spice mixture into the open meat, then close and rub the remaining salt mixture all over the outside. Place the pork in a roasting pan large enough to hold it and the potatoes (but do not add the potatoes yet.) Drizzle with 1 tbsp olive oil over the pork. Roast 45 minute.

Add remaining tbsp of oil, the potatoes and garlic. Roast for 30 minutes longer. In a small bowl, stir together the mustard and jelly and brush over the pork. Roast until the pork is cooked through and the potatoes are crisp and tender, about 15 minutes longer.