Roast Pork and Potatoes
TOTAL TIME: Prep: 20 min. Bake: 2-1/2 hours + standing
YIELD: 10 servings.
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
Ingredients
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1 envelope onion soup mix
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2 garlic cloves, minced
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1 tablespoon dried rosemary, crushed
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon ground cloves
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3 cups water, divided
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1 bone-in pork loin roast (4 to 5 pounds)
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2 to 3 pounds small red potatoes, cut in half
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1-1/2 cups sliced onions
Directions
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1.
In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes.
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2.
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.
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3.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a 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.
Nutrition Facts
1 each: 280 calories, 9g fat (3g saturated fat), 73mg cholesterol, 434mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 28g protein.
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