Easy Rosemary Garlic Pork Loin Roast with Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour(s)
Servings: 10

Ingredients

• 2½ lbs boneless loin pork roast
• 1½ cups fresh rosemary (or sub 3 tbsp dried, ground)
• 12 cloves garlic (or sub 3 tbsp jarred minced)
• 3 tbsp olive oil
• 1 tsp salt
• 2 tsp black pepper
• 2½ lbs small red potatoes, cut into ½-inch wedges

Directions:

1. Preheat the oven to 450°F.


2. In a food processor, combine rosemary, garlic, oil, salt, and pepper and blend to a paste.


3. Spread 3/4 of the paste on all sides of the pork roast.


4. Place roast, fat side up, in a shallow roasting pan. The pan should be large enough to hold the roast with 3 inches of room around all sides.


5. Place the pork in the oven and roast for 15 minutes.


6. Meanwhile, in a large bowl, combine potatoes and remaining paste.


7. Add potato mixture to the roasting pan, arranging potatoes around the roast. Reduce the temperature to 350°F and continue roasting for 40–45 minutes, tossing potatoes halfway through.


8. The pork roast is fully cooked when the internal temperature reaches 145°F, and the potatoes are fully cooked when tender. If the roast is done before the potatoes, transfer it to a cutting board and continue roasting the potatoes until done.


9. Remove the roast from the oven and let it rest for 10 minutes.


10. Slice the roast and arrange on a platter. Surround with potatoes and serve.

*Whole muscle pork cuts are safe to eat when cooked to 145°F and allowed to rest for 3 minutes.

Nutrition:

• Calories | 400
• Protein | 33 g
• Fat | 17 g
• Sodium | 370 mg
• Cholesterol | 90 mg
• Saturated Fat | 5 g
• Carbohydrates | 26 g
• Fiber | 4 g