Roast Pork & Potatoes2018-06-01
- Servings : 4
- Prep Time : 5m
- Cook Time : 60m
- Ready In : 1:20 h
A juicy pork loin doesn’t require a whole lot of fuss for it to be delicious. This tender pork roast pairs up perfectly with roasted new potatoes.
- 2 tbsps olive oil
- 1 1/2 tsps basil, finely chopped
- 1 tsp rosemary, finely chopped
- 1/4 tsp salt
- 1 x 450g pork tenderloin
- 2 cloves garlic
- 1 piece lemon peel
- 450g potatoes, quartered
- 1/2 tsp salt
Preheat oven to 220°C. Combine olive oil, basil, rosemary and salt in a large bowl. Place the pork in a roasting pan. Sprinkle and rub 2/3 of the olive oil and herb mixture over the pork, turning to coat evenly.
Cut each garlic clove into 6 slices. Cut lemon peel crosswise into twelve 1–inch long strips. Cut 12 small slits in top of pork; place a garlic slice and a lemon peel strip in each slit.
Add the potatoes and seasoned salt to a bowl with remaining olive oil and herb mixture. Stir to coat the potatoes and arrange potatoes in an even layer around the pork.
Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked.