Herb Roasted Pork Loin and Potatoes Recipe

Ingredients
<br>- 6 medium potatoes, peeled and quartered
<br>- 2 tablespoons olive oil
<br>- ½ teaspoon dried thyme
<br>- ½ teaspoon garlic powder
<br>- 1 ½ teaspoons chopped fresh chives
<br>- salt and pepper to taste
<br>- 1 (4 pound) boneless pork loin roast
<br>- 1 teaspoon dried thyme
<br>- 1 teaspoon garlic powder
<br>- 1 teaspoon onion powder
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 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.
<br>step 3: Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
<br>step 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 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
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Ingredients
- 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

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 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.
step 3: Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
step 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 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

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