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Pork Roast, with Chilean Spice Rub
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4 cloves garlic, peeled
2 tablespoons salt
1 tablespoon minced fresh oregano or 2 teaspoons dried
3 tablespoons minced fresh parsley
1 teaspoon sweet paprika
¼ cup vegetable oil
1 (3 lb) boneless pork loin roast, tied
2 pounds small potatoes, peeled
To prepare the adobo, pound the garlic with the salt in a mortar to a fine paste. Stir in the oregano and 1 tablespoon of the parsley; pound until incorporated. Add the black pepper and paprika, and slowly pour in the oil, stirring, until you have a thick, smooth mixture. Cover the pork loin evenly with the adobo, and refrigerate overnight, turning the pork occasionally. Bring to room temperature before roasting.
Preheat the oven to 400F(205C). Boil the potatoes in salted water for 10 minutes. Drain and reserve.
Place the pork loin in a roasting pan, and roast 20 minutes, turning once, until lightly brown on all sides. Reduce the oven temperature to 350F (175C). Add the potatoes, covering them evenly with the pan juices. Roast 45 minutes more, until the potatoes are brown and the juices run clear when the pork is pierced deeply. Let the roast rest for 10 minutes before slicing. Serve on a warmed serving platter, surrounded by the potatoes. Garnish with the remaining parsley.
Concha y Toro wishes to thank Ruth Van Waerebeek-Gonzalez for the recipe, an excerpt from her book, The Chilean Kitchen.