Roast Pork and Potatoes

By á-5165

Ingredients

• 2 (2 1/2 to 3-pound) boneless pork loins
• Extra-virgin olive oil, for liberal drizzling
• Sea salt
• Freshly ground black pepper
• 2 medium onions, very finely chopped
• 4 cloves garlic, thinly sliced or finely chopped
• 1 red Fresno chile pepper
• 3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• 2 pounds small potatoes, halved
• 1 1/2 teaspoons fennel seed or pollen
• 1 cup white wine or chicken stock
• Creamy Mushrooms and Kale, recipe follows

Details

Servings 6
Preparation time 25mins
Cooking time 120mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Heads up: you're roasting 2 loins of pork for this recipe which would feed up to 12 for an entree but the sides are allowing 4 to 6 portions as the second loin is used for other meals/recipes being prepared later in the week.

The loins can sit, covered, at room temperature for up to 2 hours to marinate. Roast 2 hours before dinnertime on the evening of your Cook Day.
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 one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). 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.

Cool the remaining loin, cover in plastic wrap and reserve for another meal.