2poundsred potatoes (cut into 1-inch cubes)omit for keto/low-carb
Preheat oven to 350° F. Sprinkle both sides of pork roast evenly with salt and pepper. Heat olive oil in skillet or dutch oven to medium-high heat. Add the pork roast and cook 4-6 minutes, or until browned, rotate and brown other side. Remove from heat.
In a medium bowl, stir together garlic, thyme and ½-tablespoon of rosemary. Rub over both sides of the pork roast. Cover pan and place in oven. Roast 45-60 minutes, or until internal temp reaches 145-150° F. with an instant read thermometer. Remove from pan, rub with pesto sauce and cover with foil.
Meanwhile: Raise oven temp to 425° F. Place potatoes on a foil-lined baking sheet. Lightly coat with olive oil, sprinkle with salt and remaining rosemary. Roast 15-20 minutes, or until browned and tender. Slice the pork roast and serve with potatoes.
You can cook the pork roast longer to make it fork tender. In a covered pot, it has a similar effect to slow cooking.