The first post of 2018! Where does the time go? I was planning New Years dinner and She Who Must Be Obeyed told me I had a loin roast in the freezer. I took the subtle hint and made Pork Loin & Roast Potatoes.
I preheated my Louisiana Grills Smoker to 350 F (this works well in a 350 F oven too).
The pork roast was about 1.5 kg (3 pounds). I injected the roast with 50 ml (1/4 cup) of Cajun Injector Creole Butter. This step is optional but does a bit more flavour.
I mixed together 5 ml (1 tsp) each of dried sage, thyme and rosemary. I rubbed it over the surface of the pork roast.
I cut 4 medium potatoes into quarters and tossed them in 3 ml (1/2 tsp) each dried thyme, rosemary and sage mixed with 50 ml (1/4 cup) vegetable oil.
I put the potatoes in a roasting pan. I put the roast on a rack over the roasting pan.
I put the roast and potatoes in the smoker for 45 minutes. I turned the potatoes and put the roast back over them and smoke to an internal temperature of 155 F in the thickest part of the roast.
Turn the smoker or oven off and put the potatoes in a bowl and in the oven to keep warm. Let the pork roast sit for 10 minutes.
Put 50 ml (1/4 cup) butter in the roasting pan over medium high heat. When the butter has melted, add 50 ml (1/4 cup ) flour. Stir until the flour is mixed with the butter. Add 500 ml (2 cups) chicken stock and stir over heat until thickened. Add salt and pepper to taste.
Carve the roast and serve with the potatoes and gravy.
This just a good pork roast. Loins can tend to be a little dry but cooking them over the potatoes seems to keep it moister in my opinion. The potatoes have a nice crust without being charred and go will with the simple pork gravy. This is a basic yet very tasty meal!
The Old Fat Guy
- 1.5 kg (3 pound) pork loin roast
- 50 ml (1/4 cup) Cajun Injector Creole Butter (optional)
- 5 ml (1 tsp) dried sage
- 5 ml (1 tsp) dried thyme
- 5 ml (1 tsp) dried rosemary
- 4 medium potatoes, cut into quarters
- 50 ml (1/4 cup) vegetable oil
- 3 ml (1/2 tsp) dried sage
- 3 ml (1/2 tsp) dried thyme
- 3 ml (1/2 tsp) dried rosemary
- 50 ml (1/4 cup) butter
- 50 ml (1/4 cup) flour
- 500 ml (2 cups) chicken stock
- salt and pepper to taste
- Preheat a smoker or oven to 350 F.
- Inject the Creole Butter every inch or so into the pork roast if using.
- Mix the 5 ml (1 tsp) each of herbs together and rub into the surface of the roast.
- Mix the oil with the 3 ml (1/2 tsp) each of the herbs and toss the potato quarters in the mixture.
- Put the potatoes in a roast pan and put a rock on the pan. Put the roast on the rack over the potatoes.
- Cook for 45 minutes. Turn the potatoes and put the roast back over them.
- Cook to an internal temperature of 155 F (about 45 minutes more).
- Turn off the oven or smoker. Put the potatoes in a bowl and put in the oven or smoker to keep warm.
- Let the roast sit for 10 minutes.
- While the roast rests, put the roasting pan over medium high eat and melt the butter in the pan. Add the flour and stir until mixed. Add the chicken stock and stir over heat until thickened.
- Carve the roast and serve with the potatoes and gravy.