Spicy Pork Roast with Rosemary Potatoes

For the pork:

1 tsp ground cumin
1 Tbs red pepper flakes
1/2 tsp black pepper
1 Tbs garlic powder
1 Tbs salt
1 (3-pound) pork roast, cut into 4 stekas, 2-in thick

For the potatoes:

3 russet potatoes, cut into 1" pieces
2 sprigs rosemary, stripped
2 Tbs vegetable oil
Salt

For the Sweet and Sour Sauce

3/4 c sugar
1/2 c red wine vinegar
1 c orange juice
1 Tbs butter

Preheat the oven to 400 degrees.

To prepare the pork: Mix spices together in a small bowl. Rub mixture over pork. Let set at room temperature, 30 minutes.

Meanwhile, in a medium bowl, toss potatoes with rosemary, oil and salt. In a smal saucepan, bring sugar, vinegar and orange juice to a boil. Reduce heat to a simmer and continue cooking sweet and sour sacue until it reduces by half, about 10 minutes. Remove from heat, swirl in butter and keep warm before using.

In a 13" cast iron skillet (I've always just used my regular 12" oven safe skillet), heat 2 Tbs vegetable oil. When pan is smoking hot, add pork, and sear on both sides. Add potatoes and place in the oven until pork is cooked through and potatoes are tender, about 40 minutes.

Serve pork chops with rosemary potatoes and drizzled with the sweet and sour sauce.