Pork Loin And Potatoes

Mix up the fresh herbs you add. Toss potatoes lightly to coat in herb butter.

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Rub pork loin with 1 teaspoon garlic powder 1 teaspoon onion powder 1 12 teaspoons thyme then sprinkle with salt and pepper.

Pork loin and potatoes. Cut 12 small slits in top of pork. Place sweet potatoes and cinnamon in a resealable plastic bag and. Trim a pork tenderloin of fat and silverskin.

Place the pan in the center of the bottom rack of your oven and cook the pork loin for 75-85 minutes or until it has reached. The key to having the pork and potatoes finish cooking at the same time is the size of the potatoes. 1 to 1 12 inch cubes are ideal for perfectly cooked potatoes.

Meanwhile peel and quarter potatoes. Season red potatoes with salt and pepper and arrange around the roast. Pour over pork tenderloin then turn the tenderloin over a couple of times to make sure all sides are coated.

Place a garlic slice and a lemon peel strip in each slit. Place the pork roast in a medium baking dish. Add the seasoned onions and potatoes to the sides of the pan.

Place pork loin in a shallow roasting pan. Whisk together brown sugar garlic soy sauce balsamic vinegar red pepper flakes and paprika. Preheat oven to 400 convection or 425 conventional.

Pat tenderloin dry with a paper towel. Roast in the preheated oven for 50 to 55 minutes. Drizzle butter and herbs over pork and potatoes.

Step 3 ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixtureStir to coat potatoes. Clean and cut 1 pound of red. Preheat the oven to 325 F165 CGas 3.

Peel and cut 3 medium carrots into ½ inch medallions. Arrange potatoes in an even layer around pork. Generously season pork and potatoes with herbs salt and pepper.

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