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Ingredients

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

Description

Pork Today Is So Lean, The Meat Will Be Dry And Crumbly If Overcooked, But There Are A Couple Of Tricks To Help Avoid That Fate. The First Is To Turn The Pork Over Halfway Through The Cooking Time So The Juices Will Concentrate In The Center Of The Roast

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