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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 9 |
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âThis recipe is wonderful because it's not only tasty, but the potatoes are a built-in hot side dish! We made it for our anniversary party, and our guests were more than impressed.â âKate Collins, Auburn, Washington Ingredients:
3 tablespoons minced fresh rosemary |
2 tablespoons minced fresh marjoram |
8 garlic cloves, minced |
4 teaspoons minced fresh sage |
4 teaspoons olive oil, divided |
2 teaspoons salt |
2 teaspoons pepper |
1 boneless pork loin roast (3 pounds) |
4 pounds medium red potatoes, quartered |
Directions:
1. In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture.
2. In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast.
3. Cover and bake at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yield: 9 servings.
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