Recipe: Roast Pork with Chilean Spice Rub and Roasted Potatoes (Chilean)

ROAST PORK WITH CHILEAN SPICE RUB AND ROASTED POTATOES

4 cloves garlic, peeled
2 teaspoons salt
1 tablespoon minced fresh oregano (or 2 teaspoons dried)
3 tablespoons minced fresh parsley
1 teaspoon freshly ground black pepper
1 tablespoon sweet paprika
1/4 cup vegetable oil
1 (3-pound) boneless pork loin roast, tied
2 pounds small potatoes, peeled

Pound garlic with salt in a mortar to a fine paste. Stir in oregano and 1 tablespoon parsley; pound until incorporated. Add black pepper and paprika and slowly pour in oil, stirring, until you have a thick, smooth mixture. Cover pork loin evenly with this adobo mixture and refrigerate overnight, turning pork occasionally.

WHEN READY TO COOK:
Bring pork to room temperature before roasting.

Preheat oven to 400 degrees F.

Boil potatoes in salted water for 10 minutes. Drain and reserve.

Place pork loin in roasting pan and roast 20 minutes, turning once, until lightly brown on all sides. Reduce oven temperature to 350 degrees F. Add potatoes, covering them evenly with pan juices. Roast 45 minutes more, until potatoes are brown and juices run clear when pork is pierced deeply.

Let roast rest for 10 minutes before slicing. Serve on warmed serving platter, surrounded by potatoes. Garnish with remaining parsley.

Makes 6 servings
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez