Pork Loin With Potatoes Recipes

ROAST PORK LOIN AND POTATOES

Steps:

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

HERB ROASTED PORK LOIN AND POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
• Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
• Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

PORK LOIN WITH POTATOES

Steps:

• Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight., Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast., Bake 45 minutes longer or until a thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender. , Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes.

ROAST PORK TENDERLOIN WITH POTATOES

Steps:

• Preheat oven to 400˚F.
• Place cut potatoes in a 9x13 baking dish.
• To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
• Bake for 35 minutes.
• In the meantime, prepare the pork tenderloin.
• In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
• Brush the pork tenderloin with the honey mixture.
• Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
• Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through. Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
• Remove from oven and let stand about 5 minutes before cutting and serving.

PORK LOIN AND CRACKLING WITH HASSEL BACK POTATOES

Steps:

• Preheat the oven to 475 degrees F.
• Score the rind, using long, parallel slits 1/8 to 1/4-inch apart across the width of the loin; be careful to cut only halfway to the flesh (see Cook's Note**). Rub the rind with the salt, ensuring that the salt is rubbed well into the slits. Rub the rind with 1/2 of the olive oil.
• Flip the loin over and rub the flesh side with the remaining olive oil. Place the garlic, thyme, and rosemary up against the flesh. Using butcher's twine, tie the herbs to the loin.
• Place the loin on a rack in a roasting pan and roast for 30 minutes. Remove from the oven and arrange the potatoes at the bottom of the roasting rack. Reduce the heat to 425 degrees F. Return the roast to the oven to cook for 1 additional hour or until an instant-read thermometer poked into the center of the loin reaches 150 degrees F. Remove from the oven and let the loin rest for 30 minutes; the internal temperature will continue to rise about 10 degrees F, and the loin will finish cooking while it's resting (see Cook's Note***).
• Slice the "crackling" (crunch skin) off in 1 piece and cut into 1/4-inch strips. Slice the pork loin into 1/4-inch slices. Serve the pork loin warm with Cracklings, Hassel Back Potatoes, and Apple Chutney.
• Place a potato in the palm of a wooden spoon. Use a sharp knife to make cuts 3/4 of the way down the width of each potato about 1/8-inch apart. Toss the potatoes with olive oil, 1 tablespoon salt, and pepper in a large mixing bowl.
• Place the potatoes in the bottom of a roasting pan, evenly spaced apart. Cook underneath the roast during the last hour of cooking, until fork tender. Remove from the oven and sprinkle with additional salt and pepper, to taste.
• In a large saute pan, melt the butter over medium heat. Add the onion and 1 tablespoon of salt and cover. Saute until onions are translucent. Add the apple cider and increase to high heat. Reduce the cider until nearly evaporated. Add the vinegar and 1 cup sugar; stir until the sugar dissolves. Add the apples and star anise. Cover and reduce the heat to medium. Cook for 10 minutes.
• Remove the cover and continue to cook until thickened, about 10 minutes; stirring frequently. Add the 1/3 cup of remaining sugar. Remove star anise and mash until smooth. Transfer to a plate to cool.
• Serve warm or at room temperature with pork, chicken, or curried dishes.

ROAST PORK AND POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
• Cool the remaining loin, cover in plastic wrap and reserve for another meal.
• Serve with Creamy Mushrooms and Kale recipe follows.
• Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
• Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
• Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
• To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
• For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

ROASTED PORK LOIN WITH POTATOES AND GREENS

Steps:

• Preheat oven to 475 degrees. Season pork with salt and place on a rimmed baking sheet along with garlic. Roast until an instant-read thermometer inserted into the thickest part registers 145 degrees, 20 to 25 minutes. Remove from oven and cover loosely with foil; let rest 10 minutes before thinly slicing.
• In a medium pot, cover potatoes with water by 2 inches. Bring to a boil, reduce heat and simmer 13 minutes. Add kale and cook until kale is wilted and potatoes are tender, 2 to 3 minutes. Drain and return to pot. Add spinach, lemon juice, and olive oil; season with salt and pepper. Peel roast garlic cloves and add to potato mixture. Serve with pork.

PORK TENDERLOINS WITH ROASTED POTATOES

Steps:

• In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.

ROAST PORK LOIN AND POTATOES

Steps:

• Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
• Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

CINNAMON PORK LOIN AND POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the pork roast in a medium baking dish. Season red potatoes with salt and pepper, and arrange around the roast. Place sweet potatoes and cinnamon in a resealable plastic bag, and shake to coat. Arrange sweet potatoes around the roast. Place apple over the roast and potatoes. Top with butter slices. Seal baking dish tightly with foil.
• Cook 1 1/2 hours in the preheated oven, or until the internal temperature of the pork has reached 145 degrees F (63 degrees C).
• In a medium saucepan over medium heat, blend the milk, water, chicken bouillon, beef bouillon, and cornstarch until the bouillon cubes are dissolved and the mixture is thickened. Serve with the pork roast and potatoes.

STUFFED PORK LOIN WITH POTATOES

Steps:

• Mix stuffing according to box instructions.
• Add cranberries and apples and mix well.
• Set stuffing aside to cool.
• Preheat oven to 450 degrees.
• Roll cut the pork loin. To roll cut, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. Use a boning or filet knife for this.
• Spread the stuffing evenly on the unrolled loin.
• Roll the loin up - it should resemble a jelly roll.
• Wrap loin in bacon.
• Secure both ends with butcher's twine (cotton string). The secure middle of loin with 2-3 more pieces of string.
• Coat the inside bottom of a covered roaster with cooking spray.
• Arrange potatoes evenly on bottom of pan.
• Salt and Pepper Potatoes to taste.
• Place stuffed loin on potatoes sprinkle seasoned salt, pepper, and salt to taste.
• Place uncovered loin in ove for 10 minutes.
• lower oven temperature to 350 degrees and bake uncovered for 30 minutes.
• Cover roaster and cook remaining 45-50 minutes until center of loin reaches 170 degrees.
• Let loin stand for at least 10 minutes before slicing. Plate potatoes while loin is standing.
• Remove string and slice loin into 1/2" to 3/4" slices.

PAN-SEARED PORK WITH POTATOES AND LEMON

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add potatoes; season with salt and pepper. Cook, tossing occasionally, until golden brown, 8 to 10 minutes. Add 1/2 cup water; cover, and cook until potatoes are tender and liquid has evaporated, about 5 minutes. Add scallions; cook 1 minute. Transfer mixture to a bowl, and keep warm (reserve skillet).
• Using a sharp knife, cut tenderloin crosswise into 12 equal slices. Press pork slices between your hands to flatten evenly.
• In skillet, heat 1 tablespoon oil over medium-high. Working in two batches, cook pork until browned, 1 to 2 minutes per side, adding lemon slices in the last 2 minutes of cooking. Serve pork with lemons and potatoes, topped with cilantro.

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.