You cook and carve meat ahead to reheat with potatoes at mealtime
1 (4lb.) boneless rolled pork roast
Coarsely ground pepper Salt
Fresh garlic (optional)
8 medium potatoes
Thin lemon slices
With a sharp knife, pierce surface of pork about 1½ ″ deep in about ten places. With your forefinger, press into each hole about ⅛ tsp. pepper, about tsp. salt, ¼ clove garlic and a thin strip of lemon peel (yellow part only). Rub surface of roast with lemon juice, salt and pepper.
Place pork on rack in roasting pan; insert meat thermometer. Bake in slow to moderate oven (325 to 350°) until meat thermometer indicates internal temperature of 170°, or about 35 to 45 minutes per pound.
Meanwhile, peel potatoes and cut in halves; cook until just tender; drain.
Remove roast from oven, allow to stand at least 20 minutes, then slice, saving meat juices. Loosen crusty drippings from roasting pan. Arrange pork slices, slightly overlapping, in a deep platter or shallow casserole; spoon over meat juices and enough roast drippings to moisten (avoid excess fat) and remaining juice from lemon.
Coat potatoes with roast drippings; arrange around pork slices. Bake in slow oven (300°) 20 to 30 minutes, or until pork is heated through, basting once or twice with pan juices. Garnish with lemon slices. Serve very hot.