1 tsp. minced garlic
1 1/2 tsp. minced fresh rosemary or 1/2 tsp. dried whole rosemary, crushed
1/4 tsp. salt
1 (1 1/2 lb.) lean boneless pork loin roast
Pam cooking spray
12 sm. new potatoes (about 1 1/2 lbs.)
1/8 tsp. pepper
1/2 c. water

Combine garlic, rosemary and salt in a small bowl. Cut a deep slit in roast lengthwise. Rub half of herb mixture into slit and half over surface of roast. Tie roast securely with string at 2 to 3 inch intervals. Place roast on a rack in a roasting pan coated with cooking spray. Wash potatoes, peel a 1/2 inch strip around center of each potato. Arrange potatoes around roast and sprinkle with pepper.

Pour water into roasting pan. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Bake, uncovered at 425 degrees for 40 to 45 minutes or until meat thermometer registers 160 degrees and potatoes are tender. Let stand 5 minutes, remove string from roast and cut into thin slices. When serving weigh 4 ounces pork per serving and 6 to 8 ounces of potatoes per serving. Serving = 4 ounces protein, 6 to 8 ounce starch.