12 cup extra virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon fresh minced sage, can use ground use less
2 teaspoons fresh rosemary
4 lbs center-cut bone-in pork loin roast (rib)
4 large russet potatoes, peeled, cut into 1 inch pieces
Preheat oven 375. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend. Place pork in large roast pan. Sprinkle with salt and pepper. Rub herb mixture over pork (can be made 1 day ahead. Cover and chill). Cover pork loosely with foil and roast 2 hours. Divide remaining 1/4 cup oil between 2 heavy skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Saute until potatoes are golden brown but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes in pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes. Place pork in center of platter, surround with potatoes. Pour pan juices into glass measuring cup. Spoon off fat. Pour juices over pork and potatoes.