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.


Prep: 20 mins

Cook: 1 hr 50 mins

Additional: 15 mins

Total: 2 hrs 25 mins

Servings: 8

Yield: 8 servings


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 

• 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.

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