Spicy Pork Roast With Rosemary Potatoes Recipe

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Sunny Anderson on Food Network
Nutrition per serving    (USDA % daily values)
CAL
612
FAT
58%
CHOL
22%
SOD
125%

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Ingredients for 4 servings

1/2 cup red wine vinegar

1 tablespoon salt

Salt

2 tablespoons vegetable oil

1 (3-pound) pork roast, cut into 4 steaks, 2-inches thick

1 tablespoon garlic powder

1 tablespoon cumin seeds

3/4 cup sugar

2 sprigs rosemary, stripped

1 tablespoon red pepper flakes

3 russet potatoes, cut into 1-inch pieces

1 tablespoon butter

1/2 tablespoon whole black peppercorns

1 cup orange juice

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