Total Calories: 513
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a roasting pan large enough to hold the pork and potatoes without crowding.
2 In a small bowl, make a paste with the rosemary, garlic, 2 tablespoons of the oil, and a generous amount of salt and pepper. Toss the potatoes in the pan with the remaining 2 tablespoons of oil and half of the garlic paste. Push the potatoes aside and place the meat fat-side up in the center of the pan. Rub or spread the remaining paste all over the meat.
3 Roast 20 minutes. Turn the potatoes. Reduce the heat to 350°F. Roast 1 hour more, turning the potatoes every 20 minutes. The meat is done when the internal temperature of the pork reaches 150°F on an instant-read thermometer.
4 Transfer the meat to a cutting board. Cover loosely with foil and let rest 10 minutes. The potatoes should be browned and tender. If necessary, turn up the heat and cook them a little more.
5 Slice the meat and arrange it on a warm serving platter surrounded by the potatoes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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