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anthony
| Joined: 03 Dec 2005 |
| Posts: 11 |
| Location: Toronto, Ontario |
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 Posted: Sat Feb 07, 2009 1:43 pm |
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Roast Pork Loin and Potatoes
4-6 servings
1/2 cup extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon butter, melted
1 tablespoon fresh minced sage, can use ground use less
2 teaspoons fresh rosemary
4 lbs center-cut bone-in pork loin roast (rib)
4 large russet potatoes, peeled,cut into 1 inch pieces
1. Preheat oven 375 degrees.
2. Whisk 1/4 cup oil,garlic,butter,sage and rosemary in a small bowl to
blend.
3. Place Pork in large roast pan.
4. Sprinkle with salt and pepper.
5. Rub herb mixture over pork (Can be made 1 day ahead. Cover and chill).
6. Cover pork loosely with foil and roast 2 hours.
7. Divide remaining 1/4 cup oil between 2 heavy skillets.
8. Heat oil over medium-high heat.
9. Divide potatoes between skillets.
10. Sprinkle with salt and pepper.
11. Saute until potatoes are golden brown but not tender, about 15 minutes.
12. Transfer potatoes to roasting pan with pork.
13. Toss potatoes in pan juices.
14. Continue roasting, uncovered, until pork browns, potatoes are tender,
about 40 minutes.
15. Place pork in center of platter, surround with potatoes.
16. Pour pan juices into glass measureing cup.
17. spoon off fat.
18. Pour juices over pork and potatoes |
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