Directions

1. Preheat the oven to 450 F.
2. In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper. Pulse to make a course, wet paste, scraping down the bowl as necessary.
3. Spread 3/4 of the paste on all sides of the pork roast.
4. Place roast, fat side up, in a shallow roasting pan. The pan should be large enough to hold the roast with 3 inches of room around all sides.
5. Place the pork in the oven and roast for 15 minutes.
6. Meanwhile, in a large bowl, combine potatoes and remaining paste.
7. Add potato mixture to the roasting pan, arranging potatoes around the roast. Reduce the temperature to 350 F and continue roasting for 40–45 minutes, tossing potatoes halfway through.
8. The pork roast is fully cooked when the internal temperature reaches 145 F, and the potatoes are fully cooked when tender. If the roast is done before the potatoes, transfer it to a cutting board and continue roasting the potatoes until done.
9. Remove the roast from the oven and let it rest for 10 minutes.
10. Slice the roast and arrange on a platter. Surround with potatoes and serve.