Servings:six.
In this easy-to-make dish (calledlombo de porco assada com massa de pimentão e batatas assadasin Portuguese), garlic, bay, paprika, and red pepper paste suffuse a pork loin and red potatoes, which roast together in the same pan. To round out the meal, serve spinach sautéed with garlic and sprinkled with a little red-wine or cider vinegar.
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For the pork:
- 3 large cloves garlic, finely chopped
- 1-1/2 bay leaves, very finely ground
- 1-1/2 tsp. sweet paprika
- 1-1/2 Tbs.Sweet Red Pepper Paste
- 3 Tbs. olive oil
- 3-lb. pork loin roast
For the potatoes:
- 6 large red potatoes, washed, dried, and cut into 8 wedges each
- 1-1/2 Tbs. finely chopped fresh flatleaf parsley
- 4 cloves garlic, finely chopped
- 1 Tbs. sweet paprika
- 1/2 Tbs. coarse salt
- 3/4 tsp. freshly ground black pepper
- 3 Tbs. olive oil
Preparation
- Heat the oven to 350ºF. With a mortar and pestle or a fork, mash the garlic, ground bay leaves, and paprika to a paste. Stir in the sweet red pepper paste. Slowly drizzle in the olive oil while stirring constantly. Cut crosshatches about 1/2-inch deep every few inches along the surface of the roast. Rub the paste all over the roast, pushing some of the paste into the crosshatches.
- In a large bowl, toss the potatoes with 1 Tbs. of the parsley and the garlic, paprika, salt, pepper, and olive oil until well coated.
- Put the pork in a lightly oiled roasting pan and scatter the potatoes around it. Roast until the internal temperature of the pork is 150ºF and the potatoes are tender, about 1 hour (turning the potatoes occasionally). Transfer the roast to a carving board and let it rest for 10 to 15 min. before slicing. Sprinkle the potatoes with the remaining parsley and serve.
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