Rosemary & Garlic Crusted Pork Loin with Potatoes

By davidv

To be prepared in K23382 — 13" x 10" nonstick roasting pan with grease-draining rack

Ingredients

• 3 Tbsp. chopped fresh rosemary or 1 Tbsp. dried rosemary
• 4 garlic cloves, minced
• 1 tsp. Kosher salt, divided
• 1/2 tsp. freshly ground pepper, plus more to taste
• 2-lb. boneless, center-cut pork loin roast, trimmed
• 1-1/2 lbs. small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 2 tsp. extra-virgin olive oil

Details

Servings 6
Adapted from qvc.com

Preparation

Step 1

Preheat oven to 400ºF. Combine rosemary, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Finely chop the ingredients together on a cutting board.

Place pork on rack in the pan and rub the rosemary mixture all over it. Toss potatoes with olive oil and 1/2 teaspoon salt in a medium bowl; scatter along sides of the pork. Roast the pork and potatoes for 30 minutes.

Roast the pork until an instant-read thermometer inserted in the center registers 155ºF, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes.

To serve, cut the strings from the pork and carve. Serve with the roasted potatoes.