|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This roast pork loin recipe with potatoes is a snap to prepare and cook. The pork roast is rubbed with basic seasonings and then it's roasted to perfection with potatoes. We use fingerlings or small whole new potatoes if they're available. Red-skinned potatoes or Yukon gold are good choices as well.
Serve the roast with steamed vegetables and a salad for an extra-special family meal. This roast makes a great Sunday dinner.
Gather the ingredients.
Preheat the oven to 325 F/165 C/Gas 3.
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan.
Roast in the preheated oven for 50 to 55 minutes.
Meanwhile, peel and quarter potatoes.
Place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper.
Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 145 F on a thermometer.
Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
Serve and enjoy!