Herb Roasted Pork Loin and Potatoes

source	Allrecipes.com
categories	main dish, meat
yield	8 servings
prep time	20 mins
total time	25 mins

INGREDIENTS

6 Med potatoes, peeled and quartered

2 Tbsp olive oil

½ tsp dried thyme

½ tsp garlic powder

1 ½ tsp chopped fresh chives

salt and pepper to taste

1 (4 lb) boneless pork loin roast

1 tsp dried thyme

1 tsp garlic powder

1 tsp onion powder

salt and pepper to taste

yellow mustard

INSTRUCTIONS

1. Preheat oven to 350 °F .

2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, ½ teaspoon thyme, ½ teaspoon garlic powder, chives, salt, and pepper.

3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.

4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 °F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.

NOTES

Rub plain yellow mustard on the loin, then add the recipe's herbs. Marinated it overnight---- have no fear... no mustard taste, but makes thee best marinade for tenderization. Then add cabbage wedges, baby carrots, chopped apples all around the meat, and used about 1 cup apple juice mixed with 1/4 cup brown sugar, and 1 tablespoon yellow mustard, mixed well and poured over the meat and veggies, covered and cooked accordingly and basted about 3 times while roasting. Went well for New Year's Day dinner with a side of black eyed pea gumbo (also from this site) and homemade cornbread.

NUTRITION