1 pork loin roast (5-6 lb)
2 lb baby potatoes, scrubbed
6 garlic cloves
1 large onion
2 cinnamon sticks
15 whole cloves
3/4 cup robust extra virgin olive oil
1/4 cup Traditional dark balsamic vinegar
1 1/2 tsp ground black pepper
Preheat oven to 350 degrees F.
Rinse the pork roast with warm water and pat it dry. Place it in a roasting pan just large enough to hold the roast, and nestle the potatoes and garlic tightly around it. Chop the onion into large slices or wedges and nestle in with the potatoes. Tuck a cinnamon right beside the roast on each side. Poke the cloves into the top of the roast, spacing them evenly.
Pour the olive oil and balsamic over the roast, allowing it to drizzle down over the onion and potatoes. Season with pepper and salt to taste, cover tightly with aluminum foil or a lid, and place in the oven.
Bake for 1-1 1/2 hours until the internal temperature of the pork reaches 155 degrees F-160 degrees F. When it's almost but not quite at the required temperature, remove the foil and cook for 10 minutes to allow the roast to brown on top. If you are looking for a really crispy crust, turn the broiler on for the last 3-5 minutes of cooking. This will also brown the potatoes a bit more and give them a crispy top.
Tent the pork in the pan with aluminum foil and allow it to rest for about 10 minutes before cutting. Remove the cloves and cinnamon sticks before serving. Serve the potatoes, onion, and garlic in a separate bowl, or alongside the roast on a large serving platter. Serve with drippings on the side or make them into a simple gravy. (You can mash up some of the garlics to add to the gravy if you like.)