Ingredients
6 garlic cloves, finely chopped
½ cup extra-virgin olive oil, divided
1 Tbsp. finely chopped sage
1 Tbsp. unsalted butter, melted
2 tsp. finely chopped rosemary
1 4-lb. center-cut bone-in pork loin roast
Kosher salt, freshly ground pepper
4 large russet potatoes (about 3 lb.), peeled, cut into 1″ pieces
Preparation
- Step 1
Preheat oven to 375°. Stir 6 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. finely chopped sage, 1 Tbsp. unsalted butter, melted, and 2 tsp. finely chopped rosemary in a small bowl to combine.
Step 2
Place one 4-lb. center-cut bone-in pork loin roast in a large roasting pan. Season generously with kosher salt and freshly ground pepper. Rub garlic mixture all over pork. Cover pork loosely with foil and roast, rotating pan halfway through, 2 hours.
Step 3
Meanwhile, divide remaining ¼ cup extra-virgin olive oil between 2 large heavy skillets and heat over medium-high. Divide 4 large russet potatoes (about 3 lb.), peeled, cut into 1″ pieces, between skillets, season with salt and pepper, and cook, tossing occasionally, until golden but still firm, 10–15 minutes.
Step 4
Remove pan from oven; remove foil. Scatter potatoes around pork and toss to coat with pan juices. Return to oven and roast, uncovered, until pork is browned and cooked through, potatoes are tender, and pan juices are slightly reduced, 35–45 minutes.
Step 5
Transfer pork and potatoes to a platter. Carefully pour pan juices into a measuring glass and skim fat from surface; pour juices over pork and potatoes.