Stuffed Pork Loin Roast

• 1 1/2 to 2 lb pork loin cut from the dark end
• 4 medium potatoes
• 2 cloves garlic
• 1 tomatillo
• 1 tsp capers
• 5 fresh basil tops or 5 tsp
• 1/3 cup balsamic vinegar
• 1/3 cup olive oil
• 1/3 cup beer to deglaze

1. Preheat oven to 350F. Prepare a glass loaf pan, or similar, by lining with foil large enough to close over meat and potatoes. Pour the balsamic in the bottom of the pan on the foil.
2. Sear pork in a medium hot frying pan with the olive oil on all sides until golden brown. Remove to cool and deglaze the pan with the beer. Reserve.
3. Dice fine the garlic, tomatillo, capers and basil and mix together. Cut X holes in the pork, spaced about 1 inch apart and almost through the meat. Stuff with garlic mixture. Roll the pork in the balsamic in the pan until coated all over. Surround the pork with peeled, quartered potatoes. Seal foil and place in oven for 1 hour.
4. Open foil and remove pork to rest. Meanwhile, place the pan with potatoes back in the oven on broil until browned.
5. Slice pork after 10 min rest about 1/4 inch thick and arrange on plate with space in center for potatoes. Sauce over with frying pan drippings.

pork loin, potatoes, garlic, capers, fresh basil tops, balsamic vinegar, olive oil

Taken from www.epicurious.com/recipes/member/views/stuffed-pork-loin-roast-1243199 (may not work)