Best Roast Pork Loin And Potatoes Recipes

SLOW COOKER PORK LOIN ROAST WITH BROWN SUGAR AND SWEET POTATOES

Steps:

• Mix pork rub seasoning and Chinese five-spice powder together in a small bowl. Rub all over pork roast.
• Place sweet potatoes into the bottom of a slow cooker; add brown sugar and butter. Place roast on top and season with salt and pepper.
• Cook on Low until roast is fork-tender, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ROAST PORK LOIN AND POTATOES

Steps:

• Preheat oven 375°.
• Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
• Place pork in large roast pan.
• Sprinkle with salt and pepper.
• Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
• Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy skillets.
• Heat oil over medium-high heat.
• Divide potatoes between skillets.
• Sprinkle with salt and pepper.
• Sauté until potatoes are golden brown but not tender, about 15 minutes.
• Transfer potatoes to roasting pan with pork.
• Toss potatoes in pan juices.
• Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
• Place pork in center of platter, surround with potatoes.
• Pour pan juices into glass measuring cup.
• Spoon off fat.
• Pour juices over pork and potatoes.

ROAST PORK LOIN AND POTATOES

Steps:

• Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
• Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
• Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

PEPPERCORN PORK LOIN ROAST AND POTATOES

Steps:

• Preheat oven to 475°.
• Rinse roast and pat dry. Rub 2 Tbl (or more) of pepper onto all sides of roast. Lightly sprinkle with Salt.
• Place roast in a shallow pan (Pyrex is perfect) fat side up, making sure to leave room to add potatoes later. Cook for about 15 minute or until outside is nice and brown.
• While roast is browning, heat butter in saucepan over medium heat. Once it "clears" add brandy using a whisk and reduce heat to low. In a separate bowl combine Cream, mustard, 1/2 tsp Thyme, Marjoram, Rosemary and a dash Seasoning Salt. Add to saucepan.
• When roast has browned, remove from oven and reduce temp to 350.
• Slowly pour sauce over roast. Use whisk to combine sauce with meat juices. Return to oven and continue cooking about 30 minute.
• Wash and quarter potatoes. Place in a medium bowl and use paper towels to remove as much water as possible. Drizzle with Olive Oil, enough to lightly coat when tossed. Add a little salt and pepper, a good dash of Seasoning Salt and 1/2 tsp Thyme. Toss to coat evenly.
• At the end of the 30 min, remove roast from oven and spoon sauce from bottom of pan over meat to completely coat. Add potatoes around the sides in a single layer. Return to oven for about 50 minute for med rare.
• Remove from heat, cover with foil and allow to rest for at least 10 minute before slicing.
• The sauce and potatoes just get better the longer it rests.

ROAST PORK LOIN WITH APPLES, POTATOES, AND SAGE

Steps:

• 1. Preheat oven to 450 degrees F. In small bowl, stir 1 tablespoon margarine, 1 tablespoon chopped sage, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. With hands, rub sage mixture all over pork loin. 2. In 15 1/2" by 10 1/2" jelly-roll pan, melt remaining 2 tablespoons margarine in oven. Remove pan from oven. Add potatoes, onion, 1/2 teaspoon salt, and remaining 1 tablespoon chopped sage; toss to coat. Push potatoes and onion to edges of pan and set small roasting rack in center; place pork on rack. Roast 20 minutes. 3. Add apples to pan, around pork, and roast 30 to 40 minutes longer, depending on thickness of pork, or until meat thermometer inserted into center of pork reaches 145 degrees F. (Internal temperature of pork will rise 5 to 10 degrees F upon standing.) 4. Transfer pork to warm platter; let stand 15 minutes to set juices for easier slicing. With slotted spoon, transfer potatoes, onion, and apples to platter with pork. Pour pan drippings into small cup. Skim off and discard fat from drippings. Serve pork, sliced, with drippings.