This is an authentic recipe from Naples for roast pork with sage and potatoes. I made waxy potatoes and roasted zucchini as sides. Preheat the oven to 425 degrees. Mix together 2 tablespoons of minced garlic, 2 tablespoons of minced fresh sage or 2 teaspoons of dried sage, salt and freshly ground black pepper to taste. Put the potatoes in a roasting pan that is large enough to hold the pork, and toss them with a couple of tablespoons of olive oil and about 1 teaspoon of the garlic-sage mixture.
Place the roasting pan in the oven while you prepare the pork. Using a thin-bladed knife and your fingers, use one of the best Santoku knives for perfect results, make slits all over the pork and insert most of the remaining garlic-sage mixture. Spread the rest of it all over the outside of the roast, and place it on top of the potatoes. Pour a little olive oil over the meat and place it in the oven. Roast the pork for 30 minutes. Remove from oven, stir potatoes, and baste the pork with a little of the pan juices. Lower heat to 325 degrees and continue to cook, stirring the potatoes every 15 minutes.
After 1 1/4 hour start checking the temperature of the meat; when it reads 145-150 degrees remove the meat and place on a kitchen cutting board. While the meat rests for 10-15 minutes, turn the oven heat up to 450 degrees to cook the potatoes until they are crisp. To make roasted zucchini, slice into 1/4 inch pieces and mix with 3 tablespoons olive oil, 3 cloves of garlic, and 1 teaspoon of red pepper flakes. Spread on roasting pan and cook in oven for 10 minutes, remove from oven, flip each over and roast for another 5 minutes. Carve the meat and serve with potatoes and roasted zucchini.