Tuesday, November 13, 2012

Herbed Pork Loin with Roasted Potatoes

This dish takes a few hours to make in the oven, but it's worth the time.

Herbed Pork Loin with Roasted Potatoes

Pork Loin:

1 (2-1/2 to 3 pound) boneless pork loin roast
4 tablespoons olive oil, divided
1 Tablespoon dry parsley (or 1/2 cup packed chopped fresh parsley)
1-1/2 teaspoons rubbed sage (or 1-1/2 Tablespoons fresh sage leaves)
1-1/2 teaspoons dried rosemary leaves (or 1-1/2 Tablespoons fresh rosemary leaves)
1-1/2 teaspoons dried thyme leaves (or 1-1/2 Tablespoons fresh thyme leaves)
2 cloves garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper

Heat oven to 350°F.  Pat the pork loin roast dry with a paper towel, then score the fat with a sharp knife at 1/4-inch intervals.  Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  (If you have an oven-safe skillet, this can become a one-pan meal.)  Add the roast and brown on all sides, about 3 minutes per side.

Transfer roast to a wire rack in a rimmed baking sheet that has been sprayed with non-stick spray.  Or, if using an oven-safe pan, just lift the roast and put a wire rack beneath it in the skillet.  Set aside.

Meanwhile, combine the remaining 3 Tablespoons of olive oil with the herbs, garlic, salt and pepper.  If using fresh herbs, combine this mixture in food processor.  Spread the herb paste over the top and sides of the pork roast.

Bake for 60 to 75 minutes or until internal temperature reaches 145°F.  Remove to serving platter.  Let roast rest at least 10 minutes to allow temperature to rise to 150°F before slicing.  Cover and keep warm until potatoes are ready.

Increase oven temperature to 450°F.  While roast is resting, prepare potatoes.

Roasted Potatoes:

1/4 cup olive oil
8 small potatoes, quartered (peeled or not, your choice)
1 medium onion, cut into several wedges or large chunks
4 medium carrots, peeled and cut into large chunks (optional)

In same pan or skillet you used to cook the pork roast, stir 1/4 cup olive oil into pan drippings.  Add cut up vegetables and toss to coat evenly.

Return pan to oven, uncovered, and roast for 60-65 minutes or until tender and golden, stirring halfway through cooking time.  Serve with sliced pork roast.

Makes 4-6 servings.
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