2
tsp.dried sage
2
cloves garlic, pressed
1
tsp. dried thyme leaves
1/2
tsp. salt
1/4
tsp. black pepper
1
boneless centre loin pork roast, rolled and tied
1 1/2
lbs. sweet potatoes cut into fourths (2-3 large)
1 1/2
lbs. russet potatoes cut into wedges (3-4 medium)
Preheat oven to 350 degrees. In small bowl, combine sage, garlic,thyme, salt and pepper. Rub all but 2 tsp. of the herb mixture evenly over the pork. Place roast in rectangular baker. Toss potatoes with remaining herb mixture, arrange potatoes around roast. Cover, bake 1 hour and 15 minutes, or until thermometer reads 160-170F. Remove potatoes to serving platter, cover to keep warm.Allow roast to stand 8-10 minutes before carving.Carve into thin slices and serve. YIELDS: 10 servings
