Herbed Pork and Red Potatoes Recipe

4.5 5 6
Herbed Pork and Red Potatoes Recipe
Herbed Pork and Red Potatoes Recipe photo by Taste of Home
Publisher Photo

Herbed Pork and Red Potatoes Recipe

Read Reviews
4.5 5 6
Publisher Photo
“This 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.” —Kate Collins, Auburn, Washington
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + standing
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + standing

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

In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture.
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.
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.
Originally published as Herbed Pork and Potatoes in Taste of Home October/November 2008, p58

Nutritional Facts

4 ounce-weight: 358 calories, 9g fat (3g saturated fat), 75mg cholesterol, 581mg sodium, 34g carbohydrate (2g sugars, 4g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

  • 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
  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.
Originally published as Herbed Pork and Potatoes in Taste of Home October/November 2008, p58

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Reviews forHerbed Pork and Red Potatoes

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pajamaangel User ID: 1603339 214178
Reviewed Dec. 6, 2014

"Very good seasoning. My roast could have come out a little earlier, but it was still delicious!"

MY REVIEW
amysmess User ID: 7202245 148545
Reviewed Feb. 18, 2014

"Added in some fresh green beans, it was great!"

MY REVIEW
meli_chan User ID: 5724140 162819
Reviewed Dec. 27, 2010

"I used the Herb Rub - wrapped the tenderloin with the herb rub & more oil in foil and let it bake in a baking pan = the flavor was wonderful!"

MY REVIEW
1chef2live User ID: 4427572 164721
Reviewed Mar. 21, 2010

"This entree,with potatoes, can be summed in a word - superb. Perfect Sunday dinner for visiting family or friends."

MY REVIEW
tkarinas User ID: 4389335 95478
Reviewed Nov. 19, 2009

"My family loves simple meals and this meal is probably one of the simplest I've ever made. We are keeping this recipe as we absolutely love this meal."

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