Herbed Pork and Potatoes

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  • Serves: 9
  • Complexity: medium
  • Origin: Pork
Herbed Pork and Potatoes


  • 3 tbls. minced fresh rosemary
  • 2 tbls. minced fresh marjoram
  • 8 garlic cloves, minced
  • 4 tsp. minced fresh sage
  • 4 tsp. olive oil, divided
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 (3 lb.) boneless whole pork loin roast
  • 4 lbs. medium red potatoes, quartered


  1. Heat oven to 350°. In a small bowl, combine rosemary, marjoram, garlic, sage, 3 teaspoons oil, salt and pepper. Rub the roast with 2 tablespoons herb mixture. In a Dutch oven, over medium heat, brown roast in remaining oil on all sides. Place in a roasting pan coated with cooking spray. Toss potatoes with remaining herb mixture; arrange around roast. Cover and bake for 1½ to 2 hours or until a meat thermometer reads 160°. Let stand for 10 minutes before slicing. Yields 9 servings.

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