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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: In a mortar, pound the garlic with the salt to form a smooth paste. Add the parsley and pound until incorporated. Stir in the paprika and
oregano, then gradually stir in
the olive oil to form a thick, oily but not homogeneous mixture. Rub the mixture all over the pork loin, then
cover and refrigerate at least overnight or for up to 2 days, turning the loin from time to time. Bring to room temperature before roasting.
Preheat oven to 450. Place the potatoes in a medium saucepan with water to cover and teaspoon of salt. Bring to a boil over moderately
high heat and continue to boil for 10 minutes. Drain and set aside.
Place the pork in a roasting pan and pour over any excess marinade. Roast the pork for 15 minutes, then reduce temperature to 350. Add
the partially cooked potatoes to the pan and roast for about 45 minutes longer, until the juices run clear when the meat is deeply pierced and the potatoes are browned. Add the red pepper strips during the last 10 minutes of cooking.
Transfer the pork to a cutting board, cover loosely with foil and letrest for 10 minutes. Slice inch thick and serve with the potatoes
and peppers.
Ingredients:
6 Clove(s) peeled garlic
2 salt
2 Tablespoon(s) finely chopped parsley
3 Teaspoon(s) sweet paprika
1/2 Teaspoon(s) oregano
4 Tablespoon(s) olive oil
3 Pound(s) boneless pork loin, tied
2 Pound(s) new potatoes
1 Cup(s) cut in 1 inch strips red bell pepper |
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