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Herbed Pork and Red Potatoes

 Herbed Pork and Red Potatoes
“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
9 ServingsPrep: 25 min. Bake: 1 hour + standing


  • 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


  • 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.
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,

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Herbed Pork and Red Potatoes (continued)

Nutritional Facts: 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.