Baked pork loin with potatoes tender and delicious. Today I want to tell you how I prepared an Oven-Baked Pork Roast with potatoes. A perfect dish for a festive occasion, a Sunday lunch, or simply to make an ordinary day special. The pork loin is a rather lean and boneless piece of pork perfect for cooking whole in the oven, in a pan, or in a pressure cooker. Today I cooked my Roast in the oven, also adding potatoes so you have the side dish ready to accompany the tender slices of meat. After a quick browning in the pan, the roast is ready to go into the oven. I used the steam cooking mode in the oven, but you can simply place a tray full of water at the bottom to transform even your classic, maybe a bit old, oven into a steam oven to have a tender and juicy oven roast inside and crispy outside. I recommend not missing the recipe for the Milk-Braised Pork Roast. Let’s run into the kitchen and prepare together a delicious Baked Pork Loin
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 176.27 (Kcal)
- Carbohydrates 11.33 (g) of which sugars 0.70 (g)
- Proteins 20.92 (g)
- Fat 4.79 (g) of which saturated 1.28 (g)of which unsaturated 1.79 (g)
- Fibers 1.43 (g)
- Sodium 98.10 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Roast with potatoes
- 2.2 lbs pork loin
- 1.5 lbs potatoes
- 1 carrot
- 1 onion (medium)
- 1/2 stalk celery
- 1 glass white wine
- 2 tbsps extra virgin olive oil
- 2 sprigs rosemary
- to taste salt
How to prepare the Oven-Baked Pork Roast with potatoes
Clean and dice the vegetables (celery, carrot, and onion) into small cubes. Pour 3 tablespoons of extra virgin olive oil into a pot, add the vegetables and the piece of meat. Let the meat brown over medium heat, turning it occasionally, for about 10 minutes.
Meanwhile, peel the potatoes, wash them, and cut them into not too small cubes. Pour 2 tablespoons of extra virgin olive oil into a baking dish. Transfer the pork loin with all its seasoning into it. Arrange the potatoes all around the meat.
Pour in the white wine. Adjust the salt and add the rosemary, roughly chopped. Drizzle a little more oil over the meat and cover the baking dish with aluminum foil. Place a half-filled water pan at the bottom of the oven. Preheat the oven to 392°F.
Cook the pork roast in the preheated static oven by placing the baking dish at the bottom of the oven. After the first 35-40 minutes of cooking, remove the aluminum foil, uncover the dish, and continue cooking for another 20-25 minutes. This way, the meat will cook well inside. Let it slightly cool, slice it, and drizzle with the cooking juices.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If there’s leftover roast, store it in a container in the fridge for 1-2 days or you can even freeze it. Just reheat it for a few minutes in the hot oven or microwave
Don’t miss the recipe for Chicken Scallops with Speck and Walnuts
