Cut the kitchen labor and cooking time by cooking a side dish of baked potatoes together with your roast pork. And the best thing about this short cut is how the potatoes actually catch the flavorful drippings from the pork. I must warn you though that if the meat you’re roasting needs more than an hour to cook, there is a chance that the potatoes will get too browned and the edges too crisp. It happened when I cooked this roast pork for a dinner party and I’m lucky that I had such uncomplaining dinner guests. I have reached the conclusion, therefore, that henceforth I will only use this technique of cooking baked potatoes when roasting chicken (which is thoroughly cooked in just about an hour) so as not to overcook the potatoes.
It all starts with marinating the pork, of course. I took some salt, pepper, grated garlic, chopped onions, rosemary, olive oil and red wine, placed the pork in a Ziploc bag and put all the marinating ingredients in. I sealed the bag, kept the pork in the fridge overnight, giving it quarter turns every few hours.
I preheated the oven to 325oF and cut about a kilo of potatoes into wedges. I seasoned the potatoes with salt and pepper, placed them under the roasting rack and poured the pork marinade over them.
I inserted a meat thermometer at the centermost part of the pork and cooked it until the thermometer registered 155o.
Letting the roast rest for at least 20 minutes before cutting is important to allow the juices to settle into the meat rather than drip off.
As for the potato wedges, I transferred them to a bowl and drizzled olive oil and balsamic vinegar all over them before serving.