Roasted Pork & Potato Duet

By Brie

This is a Pampered Chef receipe for our Deep Covered Baker

Ingredients

• 2 teaspoons rubbed sage
• 1 garlic clove, pressed
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 center loin pork roast, rolled and tied (3 1/2-4 pounds)
• 1 1/2 pounds sweet potatoes, cut into fourths (2-3 large)
• 1 1/2 pounds russet potatoes, cut into large chunks (3-4 medium)

Preparation

Step 1

1.Preheat oven to 350°F. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast.

2.Place roast in Rectangular Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Rectangular Lid/Bowl. Bake 1 hour, 15 minutes. Using Oven Mitts, pull out oven rack and carefully remove Lid/Bowl from Baker, lifting away from you. Bake roast and potatoes, uncovered, 15-30 minutes or until Pocket Thermometer inserted into meat registers 155°F for medium or 165°F for well done.

3.Remove potatoes to serving platter; set aside. Remove roast to cutting board. Loosely tent with aluminum foil. Let roast stand 10 minutes before carving.