Here's a good one for a Sunday dinner. You'll have pork leftovers too. Leftovers are always good!
3/4 cup olive oil
1 1/2 teaspoon dried thyme or 4 1/2 teaspoons minced fresh thyme
6 cloves garlic
1 teaspoon dried rosemary, crushed or 1 tablespoon minced fresh rosemary
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground pepper
1 1/2 teaspoons
3-4 lb pork roast
1 pound small red potatoes, quarterd
In a bowl, combine the first eight ingredients using a whisk. Place the pork in a large shallow baking pan. Drizzle with 3/4 of the herb mixture. Toss potatoes with remaining herb mixture; place around the pork.
Bake, uncovered at 375 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees and potatoes are tender. Let pork stand for 5-10 minutes before slicing - this will keep the juices intact. Yield: 3-4 servings with potatoes, plus leftover pork.