Roast Pork & Pan-Roasted Potatoes

1 boneless pork roast; about 4 1/2 lbs
2 Tbls olive oil
1/4 plus 1/8 tsp salt
1/4 plus 1/8 tsp black pepper
5 sprigs rosemary
1 1/2 lbs red-skin potatoes, cut into 1 inch pieces

Gravy -
1 1/2 cups chicken broth
2 Tbls all purpose flour
1/2 c white wine

Heat oven to 400

Roast Pork - rub pork roast with 1 Tbls of olive oil. Season with 1/4 tsp each of the salt na dpepper. Arrange 3 sprigs of the rosemary on top. Place in roasting pan an droast for 1 hour 20 minutes or until internal temp is 150. Remove from oven, tent w/ foil and allow to rest at least 10 minutes before slicing. Temp should reach 160. Save drippings in pan for gravy.,

Roast potatoes - on a large baking sheet, toss potatoes with remaining 1 Tbls olive oil. Season with remaiing 1/8 tsp each salt and pepper. Place remaining rosemary over potatoes.

After meat has been roasting for about 35 mins, add potatoes to oven. Roast about 45 mins or until fork-tender. Remove from oven; keep warm.

Make Grave - whisk together broth and flour. Stir into roasting pan and scrape up browned bits. Add wine and bring to a boil. Simmer for 3 minutes or until thickened. Strain and keep warm.