"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Herb Roasted Pork Loin and Potatoes Recipe

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This recipe for Herb Roasted Pork Loin and Potatoes, by , is from The George West Stampede Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Rannefeld
Added: Saturday, March 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 boneless pork loin roast, 3lb
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste

Directions:
Directions:
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325 for 50 to 55 minutes.

Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155 on a thermometer.

Cover roast pork loin with foil and let stand for about 15 minutes before slicing.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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