Roast Pork Loin And Potatoes Recipes

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PORK LOIN WITH POTATOES



Pork Loin with Potatoes image

Phyl Broich-Wessling of Garner, Iowa writes, "I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal."

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 8-10 servings.

Number Of Ingredients 18

1 bone-in pork loin roast (5 pounds)
3 garlic cloves, sliced
3 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon pepper
1/8 teaspoon dried thyme
6 medium potatoes, peeled
1/2 teaspoon salt
ONION MUSHROOM GRAVY:
1 cup water
1 cup beef broth
2 medium onions, sliced
1-1/4 cups chopped fresh mushrooms
1 tablespoon butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
2 tablespoons minced fresh parsley
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 392 calories, Fat 17g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

HERB ROASTED PORK LOIN AND POTATOES



Herb Roasted Pork Loin and Potatoes image

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

Provided by mom2wildchild

Categories     Meat and Poultry Recipes     Pork

Time 2h25m

Yield 8

Number Of Ingredients 11

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon garlic powder
1 ½ teaspoons chopped fresh chives
salt and pepper to taste
1 (4 pound) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste

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.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 29.5 g, Cholesterol 79.4 mg, Fat 12.3 g, Fiber 2.8 g, Protein 28.9 g, SaturatedFat 3.3 g, Sodium 53.3 mg, Sugar 1.4 g

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

ROAST PORK LOIN AND POTATOES



Roast Pork Loin and Potatoes image

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

Provided by Barb G.

Categories     High Protein

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

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

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.

ROAST PORK LOIN AND POTATOES



Roast Pork Loin and Potatoes image

Categories     Herb     Pork     Potato     Roast     Rosemary     Pork Tenderloin     Sage     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 4-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

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.

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 6 servings plus 2 to 2 1/2 pounds leftover meat

Number Of Ingredients 42

2 (2 1/2 to 3-pound) boneless pork loins
Extra-virgin olive oil, for liberal drizzling
Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
1 red Fresno chile pepper
3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
2 tablespoons fresh thyme leaves, chopped
2 pounds small potatoes, halved
1 1/2 teaspoons fennel seed or pollen
1 cup white wine or chicken stock
Creamy Mushrooms and Kale, recipe follows
1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated Pecorino cheese
4 large poblano peppers
2 jalapeno peppers
2 tablespoons extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
Salt and freshly ground black pepper
A handful fresh cilantro leaves
1 1/2 teaspoons ground cumin, half a palmful
1 tablespoon honey
2 cups chicken stock
1 1/2 pounds cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded Manchego cheese
Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

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.

CINNAMON PORK LOIN AND POTATOES



Cinnamon Pork Loin and Potatoes image

My mother in law created this recipe and passed it on to me! It's absolutely to die for, and the yummiest way I know to prepare a pork loin. Enjoy!

Provided by JAICARD

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 6

Number Of Ingredients 12

2 pounds boneless pork loin roast
4 red potatoes, peeled and sliced
salt and pepper to taste
3 sweet potatoes, peeled and sliced
2 tablespoons ground cinnamon
1 tart green apple - peeled, cored, and sliced
½ cup butter, sliced
½ cup milk
½ cup water
2 cubes chicken bouillon
1 cube beef bouillon
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 551.2 calories, Carbohydrate 43 g, Cholesterol 115.9 mg, Fat 29.2 g, Fiber 5.7 g, Protein 29.2 g, SaturatedFat 14.9 g, Sodium 1131.8 mg, Sugar 7.9 g

HERB ROASTED PORK LOIN AND POTATOES



Herb Roasted Pork Loin and Potatoes image

Make and share this Herb Roasted Pork Loin and Potatoes recipe from Food.com.

Provided by Sweet Southern Bell

Categories     Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

6 medium potatoes, peeled and quartered
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1 1/2 teaspoons chopped fresh chives
1 pinch salt and pepper, to taste
1 (4 lb) boneless pork loin roast
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and pepper, to taste

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C).
  • 2. 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.
  • 3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  • 4. 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 160 degrees F (70 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

Nutrition Facts : Calories 533.1, Fat 22.4, SaturatedFat 4.1, Cholesterol 145.2, Sodium 117, Carbohydrate 28.7, Fiber 3.7, Sugar 1.3, Protein 51.8

ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS



Roast Pork Tenderloin With Potatoes and Mushrooms image

Provided by Pierre Franey

Categories     dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 lean pork tenderloins, about 1 3/4 pounds
Salt and freshly ground pepper to taste
1 teaspoon ground cumin
1 tablespoon chopped fresh sage or 2 teaspoons dried
12 small white onions, peeled
6 small red waxy potatoes, peeled
8 medium-size mushrooms, left whole
2 garlic cloves, unpeeled
1 bay leaf
1 tablespoon vegetable or corn oil
2 tablespoons dry white wine
1/4 cup water or fresh chicken broth
2 tablespoons chopped parsley

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the tenderloins with salt, pepper and cumin.
  • Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
  • Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
  • Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
  • To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 13 grams, Protein 50 grams, SaturatedFat 2 grams, Sodium 1856 milligrams, Sugar 13 grams, TransFat 0 grams

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From theschmidtywife.com


OVEN BAKED PORK CHOPS WITH POTATOES - RECIPETIN EATS
2019-02-27 Instructions. Preheat oven to 220C / 430F (standard oven) or 200C / 390F (fan forced / convection). Toss potatoes in oil, sprinkle with salt and pepper. Scatter on baking tray. Place in oven for 15 minutes (giving them a head start).
From recipetineats.com


CROCK-POT PORK LOIN ROAST WITH POTATOES RECIPE
Instructions. Place all of the sliced potatoes, half of the sliced yellow onion and half of the sliced green onions in bottom of a 6 quart or larger slow cooker. Place pork loin roast on top of potatoes. In a medium mixing bowl, mix together the cream of celery soup, dry soup mix and water. Pour over pork roast in slow cooker.
From crockpotladies.com


ROASTED PORK LOIN W/POTATOES, CARROTS, AND ONION RECIPE
Place potatoes and carrots in large pot of water. bring to boil, and cook 5 minutes. Meanwhile, place pork loin in center of large roasting pan and rub with 2t of the seasoning blend. Drain potatoes and carrots and return to pot. Add onion and remaining seasoning and mix gently. Arrange veggie mixture around pork. Roast 50 minutes.
From recipes.sparkpeople.com


PORK LOIN & ROASTED RED POTATOES | TASTY KITCHEN: A HAPPY RECIPE …
Drizzle 1 Tablespoon of oil over the potatoes and then take 1 teaspoon of the dried spice mixture and mix it together with the potatoes. Take the additional 1 Tablespoon of oil and using your hands, spread it all over the pork loin. Sprinkle the remaining spice mixture over the pork loin and rub it in well, covering all sides.
From tastykitchen.com


CROCK POT PORK LOIN ROAST AND POTATOES - RANCH PORK LOIN
2020-08-28 Pour the ranch butter over the potatoes and mix to coat completely. Next, dump the potatoes, onions, and garlic in the 6-quart crock pot. To prepare the pork loin roast, coat all sides of the roast in two tablespoons of ranch seasoning on the pork loin. Place the pork loin fat side down in the crock pot and add more minced garlic on the top.
From beyerbeware.net


OVEN ROASTED PORK LOIN WITH CABBAGE AND POTATOES
2022-02-17 Heat 1 tablespoon of the oil in a skillet on medium. Saute the onion, carrots, bay leaves, 1 teaspoon of the crushed caraway seeds for 5 minutes. Put the vegetables in the bottom of a roasting pan. Add 1 T oil, the cabbage and another 1 t. caraway seeds to the skillet. Saute for 5 minutes and add to the roasting pan.
From upstateramblings.com


5 INGREDIENT CROCK POT PORK ROAST AND POTATOES RECIPE
2018-01-19 You could put the ingredients for this pork roast and potatoes recipe in the slow cooker in the morning before heading out the door to work and let it cook on low all day until you get home (the meat will be suuuuper tender), or you could put it in the slow cooker in the morning or afternoon on the weekend for a delicious family dinner for 4 ...
From sweetphi.com


SHEET PAN PORK TENDERLOIN AND POTATOES - CREME DE LA CRUMB
2019-05-24 Instructions. Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray. Pat tenderloin dry with a paper towel.
From lecremedelacrumb.com


SUNDAY PORK ROAST - HOME - THESTAYATHOMECHEF.COM
Preheat oven to 450 degrees. Rub oil onto pork roast. In a small bowl, stir together salt, pepper, garlic powder, onion powder, and paprika. Sprinkle seasoning mixture onto pork roast. Place fatty side up in a roasting pan or large cast iron dutch oven. Roast, uncovered, in the 450 degree oven for 30 to 45 minutes.
From thestayathomechef.com


GARLIC HERB BUTTER BAKED PORK LOIN AND POTATOES
2022-06-02 Heat 2 tbsp butter in a large heavy pan. Brown pork loin on all sides, about 2 minutes per side. When pork loin has browned, add to roasting pan or baking sheet. Melt rest of butter in pan and combine onion, herbs and garlic - heat 30 seconds and remove from heat. Wash potatoes well and cut in half. Pat dry.
From sweetcsdesigns.com


SLOW ROASTED PORK LOIN, POTATOES, CARROTS - THYME FOR COOKING
2015-03-02 Combine the potatoes, carrots, shallots and olive oil. Arrange vegetables around the roast and return it all to the oven. Remove roast, put on a platter and tent with foil. Return vegetables to oven and turn the heat up to 400F (200C) to finish roasting, 15 minutes longer. Bring the pan sauce to a boil.
From thymeforcookingblog.com


BEST DAMN OVEN ROASTED PORK LOIN - RECIPETEACHER
2022-03-08 Heat at 425° (F) for 15 Minutes, then at 375° (F) Preheat your oven to 425° (F). Once it’s ready, place the pork roast in oven on the middle rack and roast for 15 minutes. After the 15 minutes are up, drop the temperature of the oven to 375° (F) and continuing roasting for 40-60 more minutes, depending on size of roast.
From recipeteacher.com


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