Roast Pork with Sweet Red Pepper Paste & Roasted Potatoes
Recipe from
Fine Cooking Magazine
In this easy-to-make dish (called in Portuguese), garlic, bay, paprika, and red pepper paste suffuse a pork loin and red potatoes, which roast together in the same pan. To round out the meal, serve spinach sauteed with garlic and sprinkled with a little red-wine or cider vinegar.
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Ingredients
Pork
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3large cloves garlic, finely choppedsee savings
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1-1/2bay leaves, very finely groundsee savings
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1-1/2 teaspoonssweet paprikasee savings
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1-1/2 tablesoonsSweet Red Pepper Pastesee savings
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3 tablespoonsolive oilsee savings
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3-poundpork loin roastsee savings
Potatoes
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6large red potatoes, washed, dried, and cut into 8 wedges eachsee savings
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1-1/2 tablespoonsfinely chopped fresh flatleaf parsleysee savings
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4 clovesgarlic, finely choppedsee savings
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1 tablespoonsweet paprikasee savings
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1/2 tablespooncoarse saltsee savings
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3/4 teaspoonfreshly ground black peppersee savings
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3 tablespoonsolive oilsee savings
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Directions
1.
Heat the oven to 350 degrees F. With a mortar and pestle or a fork, mash the garlic, ground bay leaves, and paprika to a paste. Stir in the sweet red pepper paste. Slowly drizzle in the olive oil while stirring constantly. Cut crosshatches about 1/2-inch deep every few inches along the surface of the roast. Rub the paste all over the roast, pushing some of the paste into the crosshatches.
2.
In a large bowl, toss the potatoes with 1 tablespoons of the parsley and the garlic, paprika, salt, pepper, and olive oil until well coated.
3.
Put the pork in a lightly oiled roasting pan and scatter the potatoes around it. Roast until the internal temperature of the pork is 150 degrees F and the potatoes are tender, about 1 hour (turning the potatoes occasionally). Transfer the roast to a carving board and let it rest for 10 to 15 minutes before slicing. Sprinkle the potatoes with the remaining parsley and serve.
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