Mustard, Sage and Maple-Glazed Pork Roast w/ Garlic-Roasted Potatoes

By khojnicki

Ingredients

• For the pork:
• 1 16-bone center-cut pork roast, chine bone removed
• Kosher salt and freshly ground black pepper
• Mustard, sage and maple glaze
• For the potatoes:
• 2 lb medium red or yellow potatoes, rinsed
• 1 head garlic, cloves peeled
• 3 tbsp EVOO
• Kosher salt and freshly ground pepper
• 4 tbsp unsalted butter, cut into pieces
• 1 tbsp chopped fresh flat-leaf parsley

Preparation

Step 1

Make the pork: Heat the oven to 425 degrees F. Let the roast sit at room temperature while the oven heats. Season the meat generously with salt and pepper. Put the pork in a small roasting pan, bone side down, and roast on the center oven rack to an internal temperature of 115 degrees F, 50-60 mins. Remove the roast from the oven and let rest 20 mins.

In the meantime, cut the potatoes lengthwise into wedges. In a medium bowl, toss the potatoes with the garlic cloves, olive oil, salt and pepper. Arrange in a roasting pan or rimmed baking sheet, one cut side down, evenly spaced. Sprinkle with pieces of butter. Reduce the oven temperature to 350 degrees F and bake potatoes.

After 20 mins of roasting, baste the roast with the mustard glaze and return to oven. Roast until it reaches 140 degrees F. Transfer the roast to a carving board and let rest 20 mins. Slice and serve with potatoes.