Herb Roasted Pork Tenderloin and Potatoes
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6 mediumpotatoes, peeled and quartered
2 Tbspolive oil
1 1/2 tspthyme, dried
1 1/2 tspgarlic powder
1 tsponion powder
14 pound boneless pork loin roast
·salt and pepper, to taste
How to Make Herb Roasted Pork Tenderloin and Potatoes
- Preheat oven to 350 degrees F.
In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
- Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
- Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 160 degrees F.
- Remove from heat, cover with foil, and let sit 15 minutes before slicing.