Herbed Pork and Red Potatoes

By Hester

Ingredients

• 3 tablespoons minced fresh rosemary
• 2 tablespoons minced fresh marjoram
• 8 garlic cloves, minced
• 4 teaspoons minced fresh sage
• 4 teaspoons olive oil, divided
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 boneless pork loin roast (3 pounds)
• 4 pounds medium red potatoes, quartered

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 1

1. In a small bowl, combine the rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub roast with 2 tablespoons herb mixture.

2. In a Dutch oven over medium-high heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast.

3. Cover and bake at 350° for 1 to 1-1/4 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing.

Yield: 9 servings.
4 ounce-weight: 358 calories, (202 without potatoes)