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

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.