Neapolitan Pork Roast with Potatoes

__________________________________________________

             FOOD FUNNY
__________________________________________________

Marlene Steinberg of Marina del Rey, CA asks...

You ever wonder if illiterate people fully understand alphabet soup?

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

There are few things as satisfying or delicious as a perfectly cooked pork roast.

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.
Received on Tue Sep 16 21:07:03 2008