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Roast Bone-In Pork Loin With Potatoes
Ingredients
6 cloves
Garlic, finely chopped
1/2 cup
Extra-virgin olive oil, divided
1 Tbsp.
Sage, finely chopped
1 Tbsp.
Unsalted butter, melted
2 tsp.
Rosemary, finely chopped
4 lbs
Center-cut bone-in pork loin roast
To taste
Kosher salt
To taste
Freshly ground pepper
4 large
Russet potatoes, about 3 lbs., peeled, cut into 1" pieces
Instructions
STEP 1
Preheat oven to 375°. Stir 6 garlic cloves, finely chopped, 1/4 cup extra-virgin olive oil, 1 Tbsp. finely chopped sage, 1 Tbsp. unsalted butter, melted, and 2 tsp. finely chopped rosemary in a small bowl.
STEP 2
Place a 4-lb. center-cut bone-in pork loin roast in a large roasting pan. Season with kosher salt and freshly ground pepper. Rub garlic mixture over pork. Cover loosely with foil and roast for 2 hours, rotating pan halfway through.
STEP 3
Divide remaining 1/4 cup olive oil between 2 skillets and heat over medium-high. Cook 4 large russet potatoes, peeled and cut into 1" pieces, until golden but still firm, about 10-15 minutes.
STEP 4
Remove the pork from the oven, discard the foil, and scatter the potatoes around the pork. Toss potatoes in pan juices and return to oven. Roast uncovered until pork is browned and cooked through, and potatoes are tender, 35-45 minutes.
STEP 5
Transfer pork and potatoes to a platter. Skim fat from pan juices, then pour over pork and potatoes. Do Ahead: Rub the pork with garlic mixture 1 day ahead; cover and chill.
Nutrition Facts
(per serving)
Calories:
Approximately 1600 calories
Servings:
4 to 6 servings
Carbohydrates:
150 g
Fat:
80 g
Fiber:
20 g
Protein:
90 g
Sugar:
5 g
Meal Effort
Preparation:
20 minutes
Cook:
2 hours 30 minutes
Total:
3 hours