Heat olive oil in the Dutch oven and sauté the roast on all sides, until browned.

Remove the loin, insert a small roasting rack or 3 to 4 rolled up wads of aluminum foil, place loin back in oven, fat side up, and season to taste with salt and pepper. Cover and roast for 2 hours at 350 degrees F, rotating the Dutch oven and basting occasionally. If roast appears to be somewhat dry and without juices, use additional olive oil to baste with.

Separate the remaining cloves of garlic from the bulb, remove the skins, and chop coarsely. Place potatoes and garlic cloves in a large bowl, add the chopped parsley, and spoon pan drippings over the potatoes. Toss to ensure the potatoes and cloves are evenly coated, then evenly distribute them on both sides of the roast in the Dutch oven. Cover and continue to bake for an additional 45 minutes or until potatoes are done, and pork reaches an internal temperature of 170 degrees F.

Note: For potatoes, Red or Yukon Gold work equally well. If the small, bite-size new potatoes are unavailable, you can substitute the larger versions, just cut into appropriate-sized pieces prior to cooking.

Origin: Rich Bails