Back to Herbed Pork and Red Potatoes

Print Options


Card Sizes

Herbed Pork and Red Potatoes Recipe

Herbed Pork and Red Potatoes Recipe

“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
TOTAL TIME: Prep: 25 min. Bake: 1 hour + standing YIELD:9 servings


  • 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.

Nutritional Facts

4 ounces cooked pork with 3/4 cup potatoes equals 358 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 581 mg sodium, 34 g carbohydrate, 4 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.