Ingredients
3 tablespoons minced fresh rosemary2 tablespoons minced fresh marjoram8 garlic cloves, minced4 teaspoons minced fresh sage4 teaspoons olive oil, divided2 teaspoons salt2 teaspoons pepper1 boneless pork loin roast (3 pounds)4 pounds medium red potatoes, quartered
Preparation
In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture.
In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast.
Cover and bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.
