This week I made Roast Pork with Sage and Potatoes (pg. 754-755) from Mark Bittman's How to Cook Everything.
This recipe called for:
2 tbsp minced garlic
2 tbsp minced fresh sage leaves or 2 tsps dried sage
salt and ground black pepper
2 pounds potatoes, peeled and cut into 1 inch cubes
One 3- to 4- pound pork loin roast, bone in, one 2- to 3- pound boneless roast, or a similar-sized portion of fresh ham
First, I peeled the potatoes and cut them into cube size pieces. After that I minced the garlic.
I then mixed together the minced garlic, salt, and pepper. We didn't have sage so I left that out of the recipe. Hopefully it doesnt affect the taste too much!
I put the potatoes in a roasting pan and tossed them with olive oil and the garlic mixture. I didn't have one 3- to 4- pound pork loin roast, bone in, one 2- to 3- pound boneless roast, or a similar-sized portion of fresh ham, but I did have 3 pork cutlets. So I nestled the pork cutlets among the potatoes and poured a little more olive oil over them. Then I put them in the oven at 425. After 30 minutes I stirred the potatoes and then dropped the temperature of the oven down to 325. I then stirred the potatoes every 15 minutes. When the meat was done, I transferred the meat to a warm platter. I then increased the oven to 450 to make sure the potatoes were done.
When everything was done, I served the pork with the potatoes. It was also served with gravy and corn.Everyone thought it tasted good. They didn't like, however, that it took so long to make!