Ingredients
Scale
- 3 lbs pork loin roast
- 3 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon black pepper
- 4 cloves garlic, fresh, minced
- 1 tablespoon thyme, fresh, minced
- 1 tablespoon rosemary, fresh, minced
- 6 large russet potatoes, peeled and sliced into ¼ inch rounds
- 1 small yellow onion, sliced very thinly
- 1 ¼ cups chicken stock
- ½ cup butter, melted
- Additional salt and black pepper, to taste
- 1 teaspoon paprika
- 1 tablespoon parsley, fresh, chopped
- Fresh rosemary and thyme sprigs, for garnish (optional)
Instructions
- Let the pork loin roast sit at room temperature for an hour.
- Preheat the oven to 350°F.
- Mix olive oil, salt, black pepper, minced garlic, thyme, and rosemary in a bowl and rub it on the roast.
- Place the roast in a roasting pan and bake uncovered for 1 hour.
- Melt butter and combine it with chicken stock in a saucepan over low heat.
- Layer sliced potatoes around the roast, season, and drizzle with butter mixture.
- Bake the roast with potatoes for an additional 45 minutes to 1 hour, checking for doneness.
- Let the roast rest for 10 minutes before slicing.
- Serve with potatoes and garnish with parsley.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the roast reaches an internal temperature of 135°F-140°F for optimal juiciness.
Let the roast rest before slicing to keep it succulent.
Feel free to substitute with other meats or veggies for variety.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 2
- Sodium: 850
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 100