| | Directions | | Preheat oven to 375-degrees. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 1 1/2 hours. Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Saut until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 15-20 minutes. Roast should be 160-degrees. Let roast rest 10 minutes before slicing. Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes. |
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| Ingredients | | - |  | 1/2 cup extra-virgin olive oil (divided) |
| - | | 6 cloves garlic, minced |
| - | | 1 tablespoon Butter, melted |
| - | | 1 tablespoon minced fresh sage |
| - | | 2 teaspoons minced fresh rosemary |
| - | | salt & pepper to taste |
| - | | 3 pounds center-cut bone-in pork loin (rib) roast |
| - | | 4 russet potatoes (3 pounds), peeled, cut into 1 inch pieces (large) |
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