Roasted Pork (with roasted potatoes)
- 1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
- 1/4 cup extra-virgin olive oil, divided
- 6 garlic cloves, minced
- 2 teaspoons minced rosemary
- 3 tablespoons Dijon mustard
- 1 pound red potatoes, cut into 1-inch pieces
- 1/3 cup dry white wine
- 2 teaspoons Dijon mustard
- 1 3/4 cups reduced-sodium chicken broth
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
Directions for Roast pork:
Preheat oven to 350°F with rack in middle. (I used the small toaster oven for this recipe.)
Pat pork dry and season with salt and pepper, rosemary and sage. Brown pork on all sides.
Stir together garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, (fat side up) on broiler pan. Roast 40 min.
Potatoes: Pour remaining oil into a heavy large skillet. Heat oil over medium-high heat. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Continue roasting, uncovered, until pork browns, potatoes are tender, about 20 minutes. (May need to remove one or the other before the other- just check them.)
Continue roasting until an instant-read thermometer registers 140 to 145°F on the pork, about 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests).
Transfer pork to a cutting board and let rest 15 to 25 minutes.
Make sauce while pork rests:
Place sauce pan on burner – medium heat. Add wine and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
Add broth and simmer 3 minutes. Boil to reduce if necessary, or add water. Add butter, melt. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Simmer until slightly thickened, about 3 minutes.
Place pork in center of large platter. Surround with potatoes. Pour pan sauce over pork and potatoes.