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Roast Bone-In Pork Loin With Potatoes
Bone-in pork loin roast is a sleeper hit for holiday celebrations. This roast pork loin recipe is easy to pull off, but dramatic to present to dinner guests.
👥 6 Servings⏱️ Prep & Cook: 3h🔥 Cook: 20 min👤 Anne Bianchi📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●skillet
📝 Preparation Steps
1
Preheat oven to 375°. Stir 6 garlic cloves, finely chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. finely chopped sage, 1 Tbsp. unsalted butter, melted, and 2 tsp. finely chopped rosemary in a small bowl to combine.
. finely chopped sage1 Tbsp. unsalted butter, melted1 Tbsp. finely chopped rosemary2 tsp
2
Place one 4-lb. center-cut bone-in pork loin roast in a large roasting pan. Season generously with kosher salt and freshly ground pepper. Rub garlic mixture all over pork. Cover pork loosely with foil and roast, rotating pan halfway through, ⏱️ 2 hours.
4-lb. center-cut bone-in pork loin roast1Kosher salt, freshly ground pepper
3
Meanwhile, divide remaining ¼ cup extra-virgin olive oil between 2 large heavy skillets and heat over medium-high. Divide 4 large russet potatoes (about 3 lb.), peeled, cut into 1" pieces, between skillets, season with salt and pepper, and cook, tossing occasionally, until golden but still firm, 10–⏱️ 15 minutes.
large russet potatoes (about 3 lb.), peeled, cut into 1" pieces4
4
Remove pan from oven; remove foil. Scatter potatoes around pork and toss to coat with pan juices. Return to oven and roast, uncovered, until pork is browned and cooked through, potatoes are tender, and pan juices are slightly reduced, 35–⏱️ 45 minutes.
5
Transfer pork and potatoes to a platter. Carefully pour pan juices into a measuring glass and skim fat from surface; pour juices over pork and potatoes. Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.
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