PORK AND POTATOES RECIPES RECIPES

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ROAST PORK LOIN AND POTATOES RECIPE | EPICURIOUS



Roast Pork Loin and Potatoes Recipe | Epicurious image

_(Arista e Patate Arrosto)_ If the grilled steak known as bistecca alla fiorentina is the king of meats in Tuscany, then pork loin is surely the queen. Tuscans call pork loin arista, a word that comes from the Greek aristos, meaning "the best" (Greek bishops visiting Florence in 1450 declared it so). The meat is usually studded with garlic and rosemary and cooked on a spit. It can also be roasted in the oven, as we do here; covering it for the first two hours is the secret to tender arista. In Italy, thin, overlapping slices of the pork are often served surrounded by roasted potatoes.

Provided by EPICURIOUS.COM

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
1 4-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

Steps:

  • Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
  • Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
  • Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

PORK ROAST W/ SAUERKRAUT AND POTATOES | JUST A PINCH RECIPES



Pork Roast w/ Sauerkraut and Potatoes | Just A Pinch Recipes image

This is a great and easy dinner to prepare. My family always loves this for St. Patrick's Day; but because I'm not feeling well yet. I made this and it was delicious! My neighbor came over to see how I was feeling and she took a little taste. and said it was delicious and the seasoning wasn't overpowering..just right. Hope you like it

Provided by Pat Duran @kitchenChatter

Categories     Pork

Prep Time 20 minutes

Cook Time 6 hours

Yield 3

Number Of Ingredients 15

3 pound(s) boneless pork roast
1/4 cup(s) all purpose flour
1 teaspoon(s) garlic powder with parsley
1 teaspoon(s) ground mustard
1 teaspoon(s) granulated sugar
3 tablespoon(s) canola oil
1 jar(s) sauerkraut, undrained --14 oz.
3/4 cup(s) sliced onion
1 medium apple,peeled,cored and sliced-- i use gala
1/4 cup(s) light corn syrup-i used karo brand
1/4 cup(s) brown sugar, lightly packed
1 teaspoon(s) tyme leaves
1/2 teaspoon(s) pepper
3 medium potatoes,peeled and cut 1 inch chunks
garnish - bacon bits and parsley flakes

Steps:

  • In a large zip loc plastic bag, combine the flour,mustard, garlic powder, and sugar. Add roast and shake to coat evenly. In a small kettle or a large skillet brown the roast in the oil on all sides.
  • While this is browning; In a medium bowl, combine the sauerkraut,onion,apple,corn syrup, thyme,brown sugar and pepper. Mix well. Spoon 1/2 the mixture into your sprayed 5 quart slow cooker.
  • Top with potatoes..when roast has browned on all sides place on top of the potatoes.
  • Spoon remaining sauerkraut mixture over pork. Cover and cook on high for 1 hour. Reduce to low- cook 5 hours longer until meat is tender.
  • Sprinkle with bacon bits and parsley flakes after placing on platter.

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