Perfect Pork Loin and Potatoes
User Reviews
5
Perfect Pork Loin and Potatoes
Description
Perfect Pork Loin and Potatoes features a boneless pork loin seasoned simply with salt and pepper and roasted with red potatoes and white onions. The use of an apricot glaze brushed over the pork while roasting provides a sweet contrast to the savory crust formed during cooking. The pork is roasted fat side up, allowing its natural fat to baste the meat and vegetables, enhancing flavors and texture. Roasting time is calculated at 20 minutes per pound at 350°F, ensuring even cooking to a final safe internal temperature of 145°F after resting.
The potatoes and onions roast alongside the meat, absorbing some of the pork flavors and becoming nicely caramelized. After resting, the pork is sliced and served with the tender vegetables, making a complete one-pan meal.
The notes suggest brining the pork loin prior to cooking if desired, which can help in retaining moisture and adding subtle seasoning. The glaze for basting should be divided to avoid contamination from the raw meat, using a fresh portion for serving at the table. These precautions contribute to both food safety and flavor enhancement.
Ingredients
- 4 lb boneless pork loin (See Note 1)
- 8 large potato quartered, red
- 1 large white onion sliced
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 2 tbsp olive oil
- 3 cups apricot glaze or glaze of choice, divided (See Note 2)
Instructions
- Preheat oven to 350°F.
- Pat pork loin dry with paper towel and season with salt and pepper.
- Add potatoes and onion to 13x9" baking dish. Season with salt and pepper. Drizzle olive oil over vegetables and top with pork loin roast, fat side up.
- Brush glaze on pork loin and roast uncovered at 350°F for 20 minutes per pound. Baste several times while roasting. Pull from oven when internal temperature reaches 142°F. Allow meat to rest for 10 minutes, and it will continue to cook to a safe internal temp of 145°F.
- Slice and serve pork loin and potatoes.
Notes
- This recipe calls for boneless pork loin, distinct from pork tenderloin; brining ahead can enhance moisture and flavor.
- Roast the pork at 350°F for approximately 20 minutes per pound and allow it to rest so it reaches the proper internal temperature.
- Divide the glaze into separate portions before use: one for basting during cooking and a fresh portion to serve, preventing food safety risks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 58g | 116% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 143mg | 48% |
| Sodium | 324mg | 14% |
| Potassium | 2556mg | 54% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 33mg | 37% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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