Rosemary Garlic Crusted Pork Loin With Butternut Squash Potatoes
Ingredients
- 1/2 cup reduced-sodium chicken broth
- 4 cloves garlic, minced
- 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
- 3 tablespoons chopped fresh rosemary, or 1 tablespoon dried
- 1 2-pound boneless center-cut pork loin roast, trimmed
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 teaspoon freshly ground pepper, plus more to taste
- 1 teaspoon kosher salt, divided
- 1/2 cup port, or prune juice
- 1 1/2 pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
Instructions
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