Rosemary pork roast and roasted potatoes

I’m still on a Curtis Stone kick, and found a similar recipe online. I’ve adapted it slightly because, for one thing, it takes longer to cook than his recipe states. I will be serving it with mushroom jus that I wrote about last week, salad, and watermelon.

1 boneless pork roast
1 tbsp salt
1 tbsp rosemary

Preheat oven to 500 degrees.

With a mortar and pestle, or a glass and a bowl, or even a food processor, grind rosemary with salt. Pierce fattier side of meat with a knife several times and rub seasoning on  top and in slits. Place on rack in pan and bake at 500 degrees for 20 minutes. Place an empty cookie sheet in the oven at the same time. You’ll need this preheated for the potatoes.

Meanwhile, you’ll need to start your potatoes.

8 potatoes of similar size, sliced in half diagonally
1 tbsp paprika
Medium onion, cut into chunks
4 garlic cloves, peeled and sliced into 4 pieces each
Olive oil

Toss all ingredients together, then spread in one layer on cookie sheet. Reduce heat of oven to 350 degrees and put potatoes in. Cook for 40 minutes, then remove roast from rack, put on one side of pan, put potatoes on other side, cover, and continue to roast until meat is no longer pink, about 30 minutes.

Remove from oven and allow to rest for 20 minutes before slicing.