Rub pork roast with half of the olive oil—season with salt and pepper. Arrange sprigs of rosemary on top.
Place in a roasting pan, and roast for 1 hour and 20 minutes, or until internal temperature reaches 150 °F on an instant-read thermometer.
Remove from oven, tent with foil, and allow to rest at least 10 minutes before slicing. The temperature should reach 160 °F. Save drippings in the pan for gravy.
On a large baking sheet, toss the potatoes with the remaining olive oil—season with salt and pepper. Place rosemary sprigs over the potatoes.
After the meat has been roasting for about 35 minutes, add the potatoes to the oven. Roast about 45 minutes, or until fork-tender.
Remove from oven, and keep warm.
Whisk together the broth and flour in a bowl. Stir into the roasting pan, and scrape up browned bits. Add the wine, and bring to a boil on the stovetop. Simmer for 3 minutes or until thickened. Strain and keep warm.
To serve, slice the roast and serve with the gravy and potatoes.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing