ROAST PORK LOIN AND POTATOES
Categories Herb Pork Potato Roast Rosemary Pork Tenderloin Sage Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
- Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
- Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.
HERB ROASTED PORK LOIN AND POTATOES
This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
Provided by mom2wildchild
Categories Meat and Poultry Recipes Pork
Time 2h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g
PEPPERCORN PORK LOIN ROAST AND POTATOES
According to my family it is the best thing I ever made! Very rich and flavorful sauce. This is a blend of several recipes I have used over the years and it is a hit every time. The flavors get better with time making this a great dish for leftovers.
Provided by BetterLate
Categories < 4 Hours
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 475°.
- Rinse roast and pat dry. Rub 2 Tbl (or more) of pepper onto all sides of roast. Lightly sprinkle with Salt.
- Place roast in a shallow pan (Pyrex is perfect) fat side up, making sure to leave room to add potatoes later. Cook for about 15 minute or until outside is nice and brown.
- While roast is browning, heat butter in saucepan over medium heat. Once it "clears" add brandy using a whisk and reduce heat to low. In a separate bowl combine Cream, mustard, 1/2 tsp Thyme, Marjoram, Rosemary and a dash Seasoning Salt. Add to saucepan.
- When roast has browned, remove from oven and reduce temp to 350.
- Slowly pour sauce over roast. Use whisk to combine sauce with meat juices. Return to oven and continue cooking about 30 minute.
- Wash and quarter potatoes. Place in a medium bowl and use paper towels to remove as much water as possible. Drizzle with Olive Oil, enough to lightly coat when tossed. Add a little salt and pepper, a good dash of Seasoning Salt and 1/2 tsp Thyme. Toss to coat evenly.
- At the end of the 30 min, remove roast from oven and spoon sauce from bottom of pan over meat to completely coat. Add potatoes around the sides in a single layer. Return to oven for about 50 minute for med rare.
- Remove from heat, cover with foil and allow to rest for at least 10 minute before slicing.
- The sauce and potatoes just get better the longer it rests.
Nutrition Facts : Calories 865.9, Fat 46.5, SaturatedFat 21.5, Cholesterol 256.4, Sodium 658, Carbohydrate 29.6, Fiber 3.4, Sugar 1.8, Protein 69.4
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