I buy whole pork loins for my back (Canadian) bacon, loin hams and to cut into pork chops and roasts. I had a small piece of one left in the freezer with a nice fat piece and I decided it would be perfect for Pork & Roast Potatoes.
I sprinkled salt, pepper, garlic powder and onion powder on the pork.
I cut each potato into six wedges. Then I tossed them with oil and herbs de provence.
I put the potatoes in a roasting pan and made sure to drizzle any excess oil from tossing them over the potatoes.
I put a rack on top of the potatoes and the roast on top of the rack. I put the roast and potatoes in a preheated 400 F oven.
Every 20 minutes, I took the pan out of the oven, put the roast on a plate, turned the potatoes, put the roast back over the potatoes and put it back in the oven.
After 1 hour and twenty minutes the pork’s internal temperature was 168 F. I like my roast pork at 165 F. I put the roast on the cutting board to rest and put the potatoes in a bowl and kept them warm.
I made the gravy while the roast was resting. I melted butter in the roasting pan. When it was melted, I added the flour and stirred to mix. I added the stocks and soy sauce. I heated and stirred until thickened and simmered for a few more minutes.
I carved the roast and served.
We served the meal with steamed mixed vegetables.
This was a nice moist piece of pork. What little fat came off it dripped over the potatoes and added to the flavour. The potatoes were crispy with a creamy centre and a nice herb touch. The gravy was rich and smooth. A classy meal if I do say so myself.
The Old Fat Guy
- 750 gram (1 1/2 pound) pork loin roast
- 5 ml (1 teaspoon) salt
- 5 ml (1 teaspoon) pepper
- 5 ml (1 teaspoon) onion powder
- 5 ml (1 teaspoon) garlic powder
- 2 medium soft skinned potatoes, cut into six wedges each.
- 25 ml (2 tablespoons) vegetable oil
- 10 ml (2 teaspoons) herbs de provence or your favourite herb blend
- 25 ml (2 tablespoons) butter
- 25 ml (2 tablespoons) flour
- 150 ml (2/3 cup) chicken stock
- 150 ml (2/3 cup) beef stock
- 15 ml (1 tablespoon) soy sauce
- Sprinkle the salt, pepper, garlic and onion powder over the roast.
- Toss the potatoes with the oil and herbs de provence.
- Put the potato wedges in a roasting pan making sure to drizzle any excess oil over the potatoes.
- Put a rack over the potatoes and put the roast on the rack.
- Bake in in a preheated 400 F oven for 1 hour 20 minutes, turning the potatoes every 20 minutes.
- Make sure the internal temperature of the pork is over 165 F.
- Let the roast rest on the cutting board.
- Put the potatoes in a serving dish and keep warm.
- Melt the butter in the roasting pan.
- Mix the flour with the butter until mixed.
- Add the beef and chicken stock and soy sauce.
- Heat stirring until thickened. Simmer for a few more minutes.
- Carve the pork and serve with the potatoes and gravy.
I love how effortless you make making dinner feel. This recipe is so simple and looks soooo good!
Thank you, that is very kind. I just have fun and cook what I like with a love of experimenting to find more I like!
I love that you cooked the pork over the potatoes, what a great idea! It looks lovely as always!
Har! I don’t know, I was kind of preferring your pork roast with rosemary.