Roast Pork Loin and Potatoes

Barb Gertz's Note:

This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 1/2 cup extra virgin olive oil
• 6 garlic cloves, minced
• 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

Directions:

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.

Reviews

[nnreq]

This was a very good recipe. I followed the directions but the only change I made was that I used a 3 pound boneless pork loin roast. This makes the juciest, most flavorful roast that I have ever tasted. The potaotes turned out great too. thanks for a great recipe.

[Kate in Ontario]

Wonderful comfort food. I prepared it exactly as stated except when the potatoes were almost browned I added a couple of handfuls of fresh baby carrots to the pan as well. They cooked along with the roast and potatoes and came out perfect. It saved me an extra pot. Will be making again soon. Thanks Barbara for a great recipe.

[Derf]

Very delicious! 5* all the way. I just had a very small boneless pork loin, about 2 lbs, so I cut the time in half. but left everything else as is, except I used tiny new red potatoes and added some baby carrots and small whole walla walla onions to the sautee to add around the roast. Everything was sooo delicious, loved the sage and rosemary rub, wonderful flavour. the only thing I did not do was the juice over the dinner, there just wasn't that much from my roast, it was quite lean. Thanks for posting, I will be making this again.