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
Instructions
Heat oven to 400°F. Roast Pork- 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°F 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°F. Save drippings in pan for gravy.
Roast Potatoes- 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.
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.
Make Gravy- 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. To serve, slice roast and serve with gravy, potatoes and steamed spinach, if desired.
Originally Submitted
11/14/2010
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