This loin of roast pork and potatoes is a snap for preparation. For an extra special lunch, serve it with a vegetable side dish and your favorite salad.
Recipe
Prep: 20 mins
Cook: 1 hr 50 mins
Additional: 15 mins
Total: 2 hrs 25 mins
Servings: 8
Yield: 8 servings
Ingredients
Ingredient Checklist
• 6 medium, peeled and quartered potatoes
• 2 tablespoons of olive oil
• 1⁄2 teaspoon of thyme (dried)
• 1⁄2 teaspoon of garlic powder
• 1 1⁄2 teaspoons of fresh chives (chopped)
• salt and pepper
• 1 (4 pound) boneless roast of pork loin
• 1 dried thyme (a teaspoon)
• 1 teaspoon powder of garlic
• 1 teaspoon powdered onion
Procedure:
• Step 1
Preheat your oven to 175 degrees C (350 degrees F).
• Step 2
Boil the potatoes for approximately 10 minutes in a pot with enough water to cover. Cool, drain, and put in a tub. Combine 1/2 teaspoon of thyme, 1/2 teaspoon of garlic powder, chives, salt , and pepper with the olive oil.
• Step 3
Rub 1 teaspoon of thyme, 1 teaspoon of garlic powder, and onion powder onto the pork loin roast. Using salt and pepper to sprinkle.
• Step 4
Put the roast in a shallow roasting pan on a rack and cook in the preheated oven for 50 minutes. Arrange the potatoes around the roast and proceed to cook at an internal temperature of 63 degrees C (145 degrees F) for 50 minutes. Remove from flame, cover with foil, and let sit before slicing for 15 minutes.
Nutrition Facts
Per Serving:
347.4 calories; protein 28.8g 58% DV; carbohydrates 29.4g 10% DV; fat 12.2g 19% DV; cholesterol 79.4mg 27% DV; sodium 53.3mg 2% DV.