Frank's Recipes! Garlic Pork Roast with Balsamic Vinegar and Roasted Potatoes

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Garlic Pork Roast with Balsamic Vinegar and Roasted Potatoes

1 piece center cut pork roast
6 medium sized red skined potatoes
2 tablespoon minced garlic
1/4 cup balsalmic vinager
3/4 cup oil (veg. or olive)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon meat tenderizer
1/2 tablespoon blk pepper
pinch of seasoned salt (if desired)
1/2 tablespoon rosemary leaves

Rinse the pork roast with cold water then put it in a roasting pan. After you put it in the roasting pan you want to poke holes into the top. Then pour on the oil and balsamic vinager. Let it seep in while you cut up the potatoes into wedges (leave the skins on). Then you want to add the seasonings to the pork. You can use them to your moderation. Take the potatoes and put them into a big bowl, take all of the same spices you used for the pork including the oil but minus the vinager and mix them all around. Finally add the potatoes to the pan all around the pork and throw it into the oven at about 350 degrees depending on how fast your oven cooks (you don't want to over cook it or it will dry right out). I like to bast the meat and the potatoes while they are in the oven to keep the flavor.