Roast Pork and Potatoes
By á-6405
Ingredients
- 1 (2 1/2 to 3-pound) boneless pork loins
- Extra-virgin olive oil, for liberal drizzling
- Sea salt
- Freshly ground black pepper
- 1 medium onions, very finely chopped
- 2 cloves garlic, thinly sliced or finely chopped
- 1 red Fresno chile pepper
- 1 to 2 fresh rosemary sprigs, needles stripped and finely chopped
- 1 tablespoons fresh thyme leaves, chopped
- 1 pounds small potatoes, halved
- 3/4 teaspoons fennel seed or pollen
- 1/2 cup white wine or chicken stock
Details
Preparation time 30mins
Cooking time 31mins
Preparation
Step 1
Preheat the oven to 400 degrees F.
Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to the loin. Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
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