Herbs and bread crumbs make a savory and crusty coating on this delicious pork loin roast, then potatoes are added to make it a one-dish meal.
Yield: Serves 6
Ingredients:
- pork loin roast, bone in, about 5 pounds
- 1/4 cup finely chopped fresh herbs, mixture, such as rosemary, thyme, sage, marjoram, savory
- 1 teaspoon crushed garlic
- 1/4 cup fine dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- ******
- Potatoes:
- 2 to 2 1/2 pounds russet potatoes, cut in 2- to 3-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon crushed garlic
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation:
Heat oven to 450°. Combine the herbs, 1 teaspoon crushed garlic, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. I usually put everything in the food processor to chop finely and save time.
Put the roast in a lightly oiled roasting pan. Pat the herb and bread crumb mixture all over the roast. Roast for 15 minutes. Reduce heat to 375° and roast for another 45 minutes.
Toss the potatoes with 3 tablespoons of olive oil, the 1 teaspoon crushed garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Arrange the potatoes around the pork and continue roasting until the pork registers about 165° on a meat thermometer or oven probe. Let rest for 10 minutes before slicing.
Serves 6.
More Pork Loin Recipes
Pacific Pork Roast
Pork Loin with Apples
Barbecued Pork Loin
Pork Loin With Southwest Seasonings
