Herb-Crusted Pork Loin With Potatoes

By Meals_by_Mel

Ingredients

• Potatoes:
• pork loin roast, bone in, about 5 pounds
• 1/4 cup finely chopped fresh herbs, mixture, such as rosemary, thyme, sage, marjoram, savory
• 1 teaspoon crushed garlic
• 1/4 cup fine dry bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• ******
• 2 to 2 1/2 pounds russet potatoes, cut in 2- to 3-inch chunks
• 3 tablespoons olive oil
• 1 teaspoon crushed garlic
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from southernfood.about.com

Preparation

Step 1

Heat oven to 450°. Combine the herbs, 1 teaspoon crushed garlic, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. I usually put everything in the food processor to chop finely and save time.

Put the roast in a lightly oiled roasting pan. Pat the herb and bread crumb mixture all over the roast. Roast for 15 minutes. Reduce heat to 375° and roast for another 45 minutes.

Toss the potatoes with 3 tablespoons of olive oil, the 1 teaspoon crushed garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Arrange the potatoes around the pork and continue roasting until the pork registers about 165° on a meat thermometer or oven probe. Let rest for 10 minutes before slicing.

Serves 6.

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