Pork Roast with Red Potatoes and Artichoke Hearts

by Carol Ann

8-12 sm Red Potatoes, cut into quarters (if tiny, cut in half)
2-3 lb Pork Tri-Tip Roast

10-12 fresh tiny Artichokes, (sub: 1-lb Deli Artichoke Hearts)
1 tbsp Reece's Steak Salt
2 tbsp Butter; melted

3 cloves fresh Garlic; cut into quarters
½ tsp fresh Parsley; finely chopped
2 dashes Ground Basil

2 dashes Celery Salt

¼ tsp Garlic Powder

¼ tsp Onion Powder

¼ tsp fresh ground Pepper

In medium bowl, combine all spices with the melted butter (except Reece's). Add red potato wedges and toss well until potatoes are heavily coated with fresh parsley. Set aside.

Rub Pork with Reece's Steak Salt, and place, fat side down, in center of a 9" x 13" baking dish. Arrange potato wedges and artichoke hearts around roast, cover with aluminum foil, and bake in 350º oven for 1½ to 2 hours, depending on preference (rare, med or well). Transfer roast to the center of a serving dish, and arrange the potatoes and artichokes around and over the top of roast. Serve hot.

6-8 servings