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Ingredients
- 4 lb Boneless pork loin, (4 to 5)
- 1 Tbsp. Oregano or possibly blended Italian seasoning
- 1/2 tsp Fennel seed
- 1 tsp Cracked black pepper
- 1 tsp Crushed red pepper
- 4 x Cloves peeled garlic, (4 to 5)
- 2 Tbsp. Extra virgin olive oil
- Â Â Bay leaf
- 1 tsp Salt
- Â Â Garlic salt
- 7 med Potatoes, (7 to 9)
Directions
- In blender, food processor or possibly bowl, mash garlic cloves and mix with oregano, fennel, black pepper, red pepper and salt till it makes a paste like consistency. Untie pork loin, open and butterfly if necessary. Spread spice mix around the inside. Roll and re-tie the roast. Drizzle extra virgin olive oil over roast, brush or possibly smooth with fingers all over till coated. Crack additional black pepper generously around outside of roast. Place bay leaf on top. Wrap roast tightly in foil. Place roast in large roasting pan and bake at 350 degrees for 1 hour. Peel and quarter potatoes. After 1 hour of cooking, with roast still in pan, carefully remove foil leaving roast and juices in pan. Place potatoes around roast and mix with juices. Sprinkle potatoes with garlic salt, additional oregano, black pepper and drizzle with additional extra virgin olive oil till coated. Return roasting pan to oven for about 1 1/2 to 2 hrs. Baste roast and stir potatoes frequently. Let roast stand about 10 min before carving. Carve in thin slices and arrange on platter with potatoes. Serve with applesauce and favorite family vegetable.
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