Print Options

Back to Roast Pork and Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Roast Pork and Potatoes

Roast Pork and Potatoes
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
8-10 ServingsPrep: 20 min. Bake: 2-1/2 hours + standing

Ingredients

  • 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)
  • 24 small red potatoes, halved (2 to 3 pounds)
  • 1-1/2 cups sliced onions

Directions

  • 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 meat
  • 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.
  • Yield: 8-10 servings.
© Taste of Home 2013

2 of 2

Roast Pork and Potatoes (continued)

Nutrition Facts: 1 serving (1 each) equals 280 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 434 mg sodium, 21 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013