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Rectangular Baker - Cranberry


Roasted Pork & Potato Duet

2   teaspoons rubbed sage
1   garlic clove, pressed
1   teaspoon dried thyme leaves
1/2   teaspoon salt
1/4   teaspoon freshly ground black pepper
1   center loin pork roast, rolled and tied (3 1/2-4 pounds)
1 1/2    pounds sweet potatoes, cut into fourths (2-3 large)
1 1/2   pounds russet potatoes, cut into large chunks (3-4 medium)
  1. Preheat oven to 350°F. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast.
  2. Place roast in Rectangular Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Rectangular Lid/Bowl. Bake 1 hour, 15 minutes. Using Oven Mitts, pull out oven rack and carefully remove Lid/Bowl from Baker, lifting away from you. Bake roast and potatoes, uncovered, 15-30 minutes or until Pocket Thermometer inserted into meat registers 155°F for medium or 165°F for well done.
  3. Remove potatoes to serving platter; set aside. Remove roast to cutting board. Loosely tent with aluminum foil. Let roast stand 10 minutes before carving.

Yield: 10 servings

Nutrients per serving: Calories 580, Total Fat 25 g, Sodium 390 mg, Fiber 4 g