PORK LOIN ROAST AND POTATOES RECIPES

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

Ingredients

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.

ROAST PORK LOIN AND POTATOES RECIPE - FOOD.COM

Roast Pork Loin and Potatoes Recipe - Food.com image

This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

Total Time 3 hours 15 minutes

Prep Time 15 minutes

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

Preheat oven 375°.
Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
Place pork in large roast 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 skillets.
Heat oil over medium-high heat.
Divide potatoes between skillets.
Sprinkle with salt and pepper.
Sauté until potatoes are golden brown but not tender, about 15 minutes.
Transfer potatoes to roasting pan with pork.
Toss potatoes in pan juices.
Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
Place pork in center of platter, surround with potatoes.
Pour pan juices into glass measuring cup.
Spoon off fat.
Pour juices over pork and potatoes.

Nutrition Facts : Calories 1003.9, FatContent 49.4, SaturatedFatContent 14.4, CholesterolContent 250.2, SodiumContent 208.2, CarbohydrateContent 44.2, FiberContent 5.6, SugarContent 2, ProteinContent 91.8

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