Pork Loin And Potato Recipe

Peel and cut 3 medium carrots into ½ inch medallions. Place the pork on a large plate.

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Mix together the salt rosemary celery seed black pepper and minced garlic in a small bowl.

Pork loin and potato recipe. Pour over pork tenderloin then turn the tenderloin over a couple of times to make sure all sides are coated. Arrange potatoes in an even layer around pork. Add broth to the pan and transfer to preheated oven.

In a pot with enough water to cover boil the potatoes for about 10 minutes. Cook for 45 minutes or until potatoes are fork-tender. Drizzle butter and herbs over pork and potatoes.

Meanwhile peel and quarter potatoes. Place sweet potatoes and cinnamon in a resealable plastic bag and. Rub pork loin with 1 teaspoon garlic powder 1 teaspoon onion powder 1 12 teaspoons thyme then sprinkle with salt and pepper.

Place pork loin in a shallow roasting pan. Pat tenderloin dry with a paper towel. Scoot the potatoes to one half of the pan.

Clean and cut 1 pound of red potatoes. Return pork to the empty portion of the pan. Trim a pork tenderloin of fat and silverskin.

Roast in the preheated oven for 50 to 55 minutes. Preheat the oven to 325 F165 CGas 3. Step 4 BAKE 30 to 35 minutes or until meat thermometer registers 160F.

Toss with olive oil 12 teaspoon thyme 12 teaspoon garlic powder chives salt. Rub the pork all over with the olive oil and then coat it well. Drain cool and place in a bowl.

Place the pork roast in a medium baking dish. Preheat oven to 400 convection or 425 conventional. Generously season pork and potatoes with herbs salt and pepper.

Toss potatoes lightly to coat in herb butter. Season red potatoes with salt and pepper and arrange around the roast. Whisk together brown sugar garlic soy sauce balsamic vinegar red pepper flakes and paprika.

ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixtureStir to coat potatoes.

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