It’s still a little rainy out here in SoCal. We are trying to recover from the heavy wind and rain, that broke my mailbox and my water fountain outside. The rains flooded my sons car, and to get into the garage, you had to step into a foot of water. Yeah! It was the worst rain in LA, that I have ever seen.
But, I am thankful that the much needed rain will hopefully ease the drought. So today, since it is a little chili outside, I thought that I would warm the house, with a delicious Garlic & Herb Pork Loin Roast with Red Potatoes, that has been marinating in a white wine sauce with rosemary and garlic!
The red roasted potatoes that I made alongside, were absolutely fantabulous! Yes that is my word for everything great. Fantabulous, and Awesome Saucem! and that is how I would describe this meal.
I made this in my Dutch oven. After I marinated the pork loin in a white mixture that included a bit of minced garlic and rosemary, I placed the pork, into the Dutch oven, and covered it with a lid. I let it roast at 400 degrees for 20 minutes, then I added in about 2 lbs of red potatoes, that have been quartered, and seasoned with some salt and pepper.
I then lowered the heat to 350 degrees, covered it, and let it roast for about 45 minutes. After 45 minutes, I uncovered the Dutch oven, and let it roast for another 25 minutes, so the pork loin, can brown just a bit.
This pork loin tastes so delicious in these wonderful flavors. This meal, was the perfect end to a super rainy day at home.
3 lb pork loin roast
1 cup white wine
1/3 cup extra virgin olive oil
3 minced garlic cloves
2 tablespoons minced fresh rosemary
1/4 teaspoon white pepper
1 teaspoon salt
Red potatoes
2-3 lbs red potatoes
1/4 cup extra virgin olive oil
Salt and pepper to taste.
In a large gallon size re-sealable bag, or a storage container with tight fitting lid, place pork loin, along with white wine, olive oil, garlic, Rosemary, white pepper, and salt. Marinate for at least 30 or overnight in fridge.
Pre-heat oven to 400 degrees and bake pork loin for 10 minutes, in a large Dutch oven. Meanwhile prepare red potatoes, by washing them, then cut into quarters, place in a bowl with 1/4 cup of olive oil, and season with salt and pepper. Toss potatoes to combine, and set aside.
After the pork loin has been roasting for 10 minutes, remove from oven, and place potatoes around roast.
Reduce oven heat to 350, and bake pork loin and potatoes for 45 minutes. Remove lid from Dutch oven, and roast for another 15 minutes, or until internal temperature of pork reaches 160, and potatoes are softened. Remove from oven, and transfer to a large platter of casserole dish.
Ingredients
- 3 lb pork loin roast
- 1 cup white wine
- 1/3 cup extra virgin olive oil
- 3 minced garlic cloves
- 2 tablespoons minced fresh rosemary
- 1/4 teaspoon white pepper
- 1 teaspoon salt
- Red potatoes
- 2-3 lbs red potatoes
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste.
Instructions
- In a large gallon size re-sealable bag, or a storage container with tight fitting lid, place pork loin, along with white wine, olive oil, garlic, Rosemary, white pepper, and salt. Marinate for at least 30 or overnight in fridge.
- Pre-heat oven to 400 degrees and bake pork loin with marinating juices, for 10 minutes, in a large Dutch oven. Meanwhile prepare red potatoes, by washing them, then cut into quarters, place in a bowl with 1/4 cup of olive oil, and season with salt and pepper. Toss potatoes to combine, and set aside.
- After the pork loin has been roasting for 10 minutes, remove from oven, and place potatoes around roast.
- Reduce oven heat to 350, and bake pork loin and potatoes for 45 minutes. Remove lid from Dutch oven, and roast for another 15 minutes, or until internal temperature of pork reaches 160, and potatoes are softened. Remove from oven, and transfer to a large platter of casserole dish.
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