Pork Roast with Garlic Rub

By: Jessica Elliott

6 cloves of garlic, peeled
2 t. salt
2 T. chopped parsley
1 T. sweet Spanish or Hungarian paprika
1.2 t. dried oregano
1/4 c. olive oil
3 lb. boneless loin, or tenderloins
2 lbs. new potatoes, peeled

In a mortar, pound garlic and salt to make paste. Pound and incorporate parsley. Stir in paprika and oregano. Stir in oil. Rub all over pork, cover, and refrigerate overnight. Bring to room temperature. Boil potatoes 10 minutes, covered in water and 1/2 tsp. salt. Drain. In roasting pan, pour excess marinade over pork and roast on 450 for 15 minutes. Reduce heat to 350 and add potatoes. Bake 45 minutes longer, or until juices run clear when meat is deeply pierced and potatoes are brown. Let meat rest on cutting board 10 minutes loosely covered with foil. If using tenderloins, the roasting time will be shorter.