We all love our pork tender, don’t we? It just doesn’t make sense if you serve a pork that’s harder than your fork. The best way to achieve it is through slow cooking. I am not just talking about the slow cooker; I mean every slow cooking- slow roasting, slow broiling, slow grilling. The heat is being distributed all throughout the meat, making it more tender… slowly but surely. It also distributes the flavors more so you can have equally flavored parts.
See what our friends from The Kitchn have to say about this recipe:
“About an hour later you’ve got meat with a golden-brown crust and potatoes with crispy edges and fluffy centers. This sheet pan supper is definitely simple enough to cook on a weeknight, but it’s also the recipe to keep in your back pocket when you’re having friends over for dinner.”
This pork loin recipe is perfect for a small group of people too like your friends, churchmates, or even neighbors. We all have that small gatherings in one of our neighbors’ houses all the time, don’t we? If you’re hosting it this time, this is the perfect recipe.
Ingredients
2 tablespoons Bertolli olive oil
3 cloves garlic, minced
3 tablespoons finely chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon McCormick freshly ground black pepper
1 (2- to 2 1/2-pound) boneless Tyson pork loin roast, trimmed of excess fat (keep a thin layer of fat)
1 pound small red potatoes, halved or quartered if large
Instructions
Arrange a rack in the middle of the oven and heat to 375°F.
Place the oil, garlic, rosemary, salt, and pepper in a small bowl and rub together with your fingers to create a paste. Rub the paste all over the pork, then place fat-side down on a rimmed baking sheet. Roast for 30 minutes.
Flip the pork to be fat-side up. Add the potatoes to the baking sheet, stir to coat with the rendered fat, and arrange to be cut-side down in a single layer around the pork. Continue roasting until the internal temperature of the pork registers 145°F, about 20 minutes more. Let the pork rest for 10 minutes before slicing and serving with the potatoes.
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Quick Tip: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.
Thanks again to The Kitchn for this amazing recipe.
