Neapolitan Pork Roast with Potatoes 6 - 8 cloves garlic, finely chopped 2 Tbs (30 ml) chopped fresh sage leaves or 2 tsp (10 ml) dried sage Salt and freshly ground pepper to taste 1 boneless pork loin roast, 2 to 3 pounds (1 to 1.5 Kg) 2 lbs (1 Kg) potatoes, cut into 1-inch (3 cm) cubes 2 Tbs (30 ml) olive oil Combine the garlic, sage, salt and pepper in a small bowl. Make holes in the pork roast with a small paring knife and stuff the garlic mixture in the holes with your finger, reserving about 1 teaspoon (5 ml) of the garlic mixture. Rub any remaining garlic mixture on the outside of the roast. Toss the potatoes with the reserved garlic mixture and the olive oil. Place the roast and the potatoes in a roasting pan and place in a preheated 425F (220C) oven. Remove from the oven and stir the potatoes after 30 minutes. Baste the roast with the pan juices and return to the oven. Lower the heat to 325F (160C) and continue to cook, stirring the potatoes and basting the roast about every 15 minutes. Begin checking the internal temperature of the roast after about 1 1/4 hours total cooking time. Remove the roast when the internal temperature is 150F (65C) for meat that is still slightly pink, to 170F (78C) for well-done. Let the roast rest for 15 minutes before carving. Return the potatoes to the oven if they are not crisp and golden. Serves 6 to 8.
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