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Pork Loin with Potatoes

 Pork Loin with Potatoes
Phyl Broich-Wessling of Garner, Iowa writes, "I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal."
8-10 ServingsPrep: 25 min. + marinating Bake: 2-3/4 hours + standing

Ingredients

  • 1 bone-in pork loin roast (5 pounds)
  • 3 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 6 medium potatoes, peeled
  • 1/2 teaspoon salt
  • ONION MUSHROOM GRAVY:
  • 1 cup water
  • 1 cup beef broth
  • 2 medium onions, sliced
  • 1-1/4 cups chopped fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper

Directions

  • Cut slits in top of roast; insert garlic slices. Combine the oil,
  • paprika, pepper and thyme; rub over roast. Place in a large
  • resealable plastic bag; seal and refrigerate the roast overnight.
  • Transfer roast to a shallow roasting pan. bake, uncovered, at

2 of 2

Pork Loin with Potatoes (continued)

Directions (continued)

  • 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a
  • saucepan and cover with water. Bring to boil. Reduce heat; simmer,
  • uncovered, for 15 minutes or until almost tender. Drain; cool
  • slightly. Cut potatoes into quarters; arrange around roast.
  • Bake 45 minutes longer or until a meat thermometer reads 160° and
  • potatoes are tender, basting potatoes with drippings occasionally.
  • Remove potatoes; keep warm. Cover roast and let stand for 15 minutes
  • before carving.
  • For gravy, pour drippings and loosened browned bits into a measuring
  • cup. Skim fat, reserving 2 tablespoons drippings. Add water and
  • broth to reserved drippings; set aside. In a large saucepan, saute
  • onions and mushrooms in butter and oil until tender.
  • Stir in flour until blended. Gradually stir in broth mixture. Bring
  • to a boil; cook and stir for 2 minutes or until thickened. Stir in
  • parsley and pepper. Serve with roast and potatoes. Yield: 8-10
  • servings.
Nutritional Facts: 1 serving (5 ounces) equals 392 calories, 17 g fat (5 g saturated fat), 94 mg cholesterol, 292 mg sodium, 23 g carbohydrate, 2 g fiber, 35 g protein.