When fall hits, I get out all of my roast recipes for Saturday or Sunday night dinners. This is a delicious one pan, low fuss meal that can be paired with a simple salad if you like veggies. Use your best judgment on the amount of salt in the seasoning mixture. Some people really like a salty crust on the outside. If you want that crust increase the salt to 2 teaspoons. Make sure you get the mixture into all of the nooks and crannies of the roast to get the most taste.
2 tablespoons minced garlic
2 teaspoons dried sage
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large sweet potatoes – cut into 1 inch chunks
1 2 lb boneless pork roast
1. Preheat oven to 425 degrees. Combine garlic, salt, sage, and pepper in a small bowl.
2. Use a roasting pan or baking sheet that can hold both the roast and the potatoes. Put potatoes in pan and drizzle them with about 1 teaspoon olive oil and sprinkle with 1 teaspoon garlic- sage mixture.
3. Spread the remaining mixture on roast and drizzle with a little olive oil.
4. Roast at 425 for 10 minutes. Remove from oven and stir potatoes with spatula. Try to turn them over on the other side so they’ll brown evenly. They should be cooked until soft through. Check potatoes periodically to see if they’re soft. If they cook through before the roast is ready, remove them from oven and cover with foil to keep warm.
5. Turn heat down to 325 degrees and cook until internal temp of meat is 150 degree.