Garlic and Herb Pork Roast...A One Pot

• Gluten free

• Meat

  • 1 Pork loin

• Produce

  • 5 cloves Garlic
  • 8 Red or white potatoes, small skin on and washed
  • 3 Rosemary, sprigs

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Beer, Wine & Liquor

  • 1 cup White wine

Found on girlandthekitchen.com

Description

Ingredients

• 1 pork loin, trussed, 5-6 pounds
• 1 cup white wine
• 3 rosemary sprigs
• pinch of red pepper flakes
• 5 cloves of garlic
• ¼ cup of olive oil
• 8-10 small red or white potatoes, skin on and washed
• salt and pepper to taste

Directions

• Whip up the marinade of white wine, olive oil, garlic, red chili flakes, rosemary, salt and pepper. Use a blender or food processor as it makes it way easier. Taste the marinade make sure it tastes good and seasoned.
• Spray your pan down with olive oil or pan spray. Cut your potatoes in quarters and place them cut side face down on the pan on the edges of the pan. Place the pork right in the middle of them. Season the pork with salt and pepper.
• Pour marinade all over your pork roast and let it drip down on the taters. Oh by the way...see how my pork roast is trussed? I bought it that way. Your butcher will do that for you if you ask nicely.
• Let that marinade for at least 30 minutes and up to over night.
• Preheat oven to 400 degrees and let it cook for about 30-40 minutes or until your internal temperature is at 145. Let it rest for 10-15 minutes. Slice and enjoy!