4 to 4 1/2 lb. pork loin roast with bone (or 3 to 3 1/2 lb. boneless)
5 cloves garlic
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
3 to 4 lg. baking potatoes
1 tbsp. butter (melted)
GLAZE:
1/2 c. apple jelly
1 tbsp. vinegar
1 tsp. mustard
1/2 tsp. ground ginger
Note: If your roast is not boneless, have the butcher remove the connecting shin bone to allow you to cut individual chops.
Preheat oven to 350 degrees. Cut peeled garlic cloves into thin slivers. With point of knife, make slits all over roast. Insert garlic in slits. Now combine salt, pepper and thyme. Sprinkle half of mixture over roast and rub it in with fingertips. Reserve remaining half to season potatoes. Insert a meat thermometer in center of roast so it doesn't touch bones. Place roast in a large roasting pan (make sure it will accommodate baking potatoes).
While roast is baking, prepare potatoes. Peel, then halve crosswise. Shape edges to form ovals. To make fan shape, cradle 1 at a time on a wooden spoon and slice down at 1/8 inch intervals. (The curve of the spoon will prevent your cutting through completely.) To keep potatoes from darkening, drop into a bowl of water.
About 1 hour before roast is done, drain potatoes, then toss with melted butter and remaining salt mixture. Arrange potatoes around roast; return to oven.
Next, prepare glaze: In small saucepan, combine apple jelly, vinegar, mustard and ginger. Heat until melted. About 45 minutes before pork is done baste with glaze. After another 20 minutes, baste with more glaze and turn potatoes to cook evenly with pan drippings.
In remaining cooking time, turn potatoes, baste roast and check thermometer reading frequently. Remove pork roast when temperature reaches 165 degrees. Let stand 5 to 10 minutes before slicing. Serve with potatoes.
Note: 25 minutes per pound.
