Tuscan Inspired Roasted Pork Loin with Potatoes and Garlic

In this dish, the potatoes and garlic slowly roast in the pork’s juices. For a more intense taste, seal the coated loin in a plastic bag and marinate in the refrigerator for up to 2 days.

2 large baking potatoes

1 garlic head plus 3 garlic cloves, minced

4 tablespoons (1 ⁄4 cup) chopped fresh rosemary

5 tablespoons olive oil

2 teaspoons fi nely grated lemon zest

1 teaspoon coarse-grained or kosher salt

One 2- to 21⁄2-pound boneless center-cut pork loin, trimmed of all surface fat and tied in three places (see Note)

Freshly ground black pepper to taste

• Cut the potatoes into 2-inch pieces. (You can peel them, but the skin will get crunchy as they roast.) Place in a large bowl and cover with water by 2 inches. Set aside at room temperature for 20 minutes so the potatoes lose some starch.
• Meanwhile, position the rack in the center of the oven and preheat the oven to 375 F. Mix the 3 minced garlic cloves, 2 tablespoons chopped rosemary, 2 tablespoons olive oil, lemon zest, and salt in a large bowl; rub this mixture all over the tied pork loin.
• Drain the potatoes and blot dry with paper towels. Place in a 12- to 14-inch oven-safe skillet or sauté pan. Pour the remaining 3 tablespoons oil over the potatoes and set over medium heat.
• Once the potatoes start to sizzle, cook, stirring occasionally, until they begin to turn translucent at their edges and brown a bit, about 5 minutes.
• Break up the garlic cloves from the whole head (do not peel) and sprinkle them among the potatoes; add the remaining rosemary, sprinkling it among the potatoes.
• Nestle the pork loin in the middle of the skillet. Place in the oven and roast until the meat has browned, until an instant-read meat thermometer inserted into the center of the loin registers 155 F (our preference) or 160 F (the USDA recommendation), about 1 hour and 10 minutes, turning the loin once or twice and tossing the potatoes occasionally. Grind some black pepper over the roast just before serving.
• Note: Sometimes the loin includes part of the backbone; this will indeed improve the taste when roasted, but it makes the loin very difficult to carve. Instead, look for boneless center- cut pork loins or have your butcher slice off the backbone for you. With the bone removed, the roast should be tied to hold its shape; wrap butcher’s twine around the roast in three places, securing its cylindrical shape.

Makes 6 servings