Categories: MEATS

Ingredients

• 1 boneless pork roast, about 4-1/2 pounds
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon black pepper
• 5 sprigs rosemary
• 1 1/2 pounds red-skin potatoes, cut into 1-inch pieces
• 1 1/2 cups chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup white wine

Directions

1. Heat oven to 400 degrees.

2. Rub pork roast with 1 tablespoon of the olive oil. Season with 1/4 teaspoon each of the salt and pepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan and roast for 1 hour, 20 minutes, or until internal temperature reaches 150 degrees on an instant-read thermometer. Remove from oven, tent with foil and allow to rest at least 10 minutes before slicing. Temperature should reach 160 degrees. Save drippings in pan for gravy.

3. On a large baking sheet, toss potatoes with remaining 1 tablespoon olive oil. Season with remaining 1/8 teaspoon each salt and pepper. Place remaining rosemary over potatoes.

4. After meat has been roasting for about 35 minutes, add potatoes to oven. Roast about 45 minutes or until fork-tender. Remove from oven; keep warm.

5. Whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.

6. To serve, slice roast and serve with gravy, potatoes and steamed spinach, if desired.

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