Roast Pork Loin and Potatoes

This last weekend I picked up a pork loin at the market.  I searched and searched for a pork loin recipe that wasn’t Bavarian in style and came across this Italian version.

I was skeptical at first, as I normally don’t make roasts this large for just two people. (It was a 4 lb pork loin) But it was surprisingly easy to prepare. I prepped the roast in the morning and left it in the fridge to chill until I needed to put it in the oven.

Now I will say right now that I didn’t have any sage on hand-I think my husband may have given my lone spice jar to a friend not too long ago and never went to retrieve it. (There is a hole in my spice rack where it should be.) And while I had rosemary I decided to substitute both the rosemary and sage  with 1 1/2 Tbsp of “Savory” spice blend.

I think I may have baked it a little too long (keeping it warm for my husband-who had decided that day to come home late from work and didn’t tell me ahead of time) and I felt it was a little on the dry side. And this roast has no reason to be dry with the method of cooking used. But the flavor was phenomenal. I really liked the way the potatoes turned out and the next time I make this I am going to increase the amount simply because I enjoyed them.

*Side Note- While the “white” meat portions of the roast were somewhat dry, the “dark” meat portions were amazingly moist, something I found out the next day when I cut some of the roast up for a quick “Apricot Pork and Rice” dish [Recipe will appear once I remember what the measurements were - hazards of not writing things down as you concoct stuff]

Roast Pork Loin With Potatoes

Roast Pork Loin and Potatoes

1/2 cup extra-virgin olive oil

6 garlic cloves,

1 tablespoon butter, melted

1 tablespoon fresh minced sage, can use ground use less

2 teaspoons fresh rosemary

4 lbs center-cut bone-in pork loin roast (rib)

4 large russet potatoes, peeled, cut into 1 inch pieces

1. Preheat oven 375°.
2. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
3. Place pork in large roast pan.
4. Sprinkle with salt and pepper.
5. Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
6. Cover pork loosely with foil and roast 2 hours.
7. Divide remaining 1/4 cup oil between 2 heavy skillets.
8. Heat oil over medium-high heat.
9. Divide potatoes between skillets.
10. Sprinkle with salt and pepper.
11. Sauté until potatoes are golden brown but not tender, about 15 minutes.
12. Transfer potatoes to roasting pan with pork.
13. Toss potatoes in pan juices.
14. Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
15. Place pork in center of platter, surround with potatoes.
16. Pour pan juices into glass measuring cup.
17. Spoon off fat.
18. Pour juices over pork and potatoes.