Pork Roast with Roasted Potatoes
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Ingredients:
- For the Pork Roast:
- 3-4 lb bone-in pork shoulder or pork loin (your choice)
- 2 tbsp olive oil
- 4 cloves garlic
- minced
- 2 tbsp fresh rosemary (or 1 tbsp dried rosemary)
- 1 tbsp fresh thyme (or 1 tsp dried thyme)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 cup dry white wine (or chicken broth)
- 1/2 cup apple cider vinegar or lemon juice
- 1/4 cup honey (optional for a touch of sweetness)
- For the Roasted Potatoes:
- 1.5 lbs baby potatoes (Yukon Gold
- red potatoes
- or even small fingerlings)
- 2 tbsp olive oil
- 2 tbsp fresh rosemary (or 1 tbsp dried)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh parsley for garnish (optional)
Instructions:
1. Prep the Pork Roast:
Preheat your oven to 375°F (190°C).
Pat the pork roast dry with paper towels. This helps the seasoning stick and makes for a better sear.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
Rub this mixture all over the pork roast, making sure to cover it evenly on all sides.
2. Sear the Pork:
Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once it’s hot, add a tablespoon of olive oil.
Sear the pork roast for about 3-4 minutes on each side until it gets a nice golden-brown crust. This will lock in the juices and add flavor.
3. Roast the Pork:
Once the pork is seared, pour white wine (or chicken broth) and apple cider vinegar (or lemon juice) around the pork in the skillet. You can drizzle the honey on top if you like a slightly sweet contrast to the savory meat.
Transfer the skillet to the oven and roast for 1.5 to 2 hours (or until the internal temperature reaches 145°F for medium-rare, or 160°F for well done).
4. Prep the Roasted Potatoes:
While the pork roast is cooking, wash and halve the baby potatoes (you can leave them whole if they’re small).
In a large bowl, toss the potatoes with olive oil, rosemary, garlic powder, salt, and pepper until well coated.
Spread the potatoes in a single layer on a baking sheet.
5. Roast the Potatoes:
When the pork roast has about 45 minutes to an hour left, pop the potatoes into the oven.
Roast for about 45 minutes to 1 hour, flipping halfway through, until they’re crispy on the outside and tender on the inside. If you like extra crispiness, broil them for the last 2-3 minutes of cooking.
6. Rest and Serve:
Once the pork is done, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender.
Slice the pork roast against the grain.
Serve with the roasted potatoes on the side, garnished with fresh parsley if desired.
Optional Gravy:
After removing the pork from the skillet, place the skillet on the stovetop over medium heat.
Add 1 tablespoon of butter and let it melt, then whisk in 1 tablespoon of flour to create a roux.
Slowly add 1 cup of chicken broth or white wine, whisking constantly to avoid lumps.
Let the gravy simmer for 3-5 minutes until thickened, then season with salt and pepper to taste.
This dish is a perfect balance of juicy, flavorful pork with crispy, golden potatoes. You can add a side of roasted vegetables or a simple green salad to complete the meal.
Preheat your oven to 375°F (190°C).
Pat the pork roast dry with paper towels. This helps the seasoning stick and makes for a better sear.
In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
Rub this mixture all over the pork roast, making sure to cover it evenly on all sides.
2. Sear the Pork:
Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Once it’s hot, add a tablespoon of olive oil.
Sear the pork roast for about 3-4 minutes on each side until it gets a nice golden-brown crust. This will lock in the juices and add flavor.
3. Roast the Pork:
Once the pork is seared, pour white wine (or chicken broth) and apple cider vinegar (or lemon juice) around the pork in the skillet. You can drizzle the honey on top if you like a slightly sweet contrast to the savory meat.
Transfer the skillet to the oven and roast for 1.5 to 2 hours (or until the internal temperature reaches 145°F for medium-rare, or 160°F for well done).
4. Prep the Roasted Potatoes:
While the pork roast is cooking, wash and halve the baby potatoes (you can leave them whole if they’re small).
In a large bowl, toss the potatoes with olive oil, rosemary, garlic powder, salt, and pepper until well coated.
Spread the potatoes in a single layer on a baking sheet.
5. Roast the Potatoes:
When the pork roast has about 45 minutes to an hour left, pop the potatoes into the oven.
Roast for about 45 minutes to 1 hour, flipping halfway through, until they’re crispy on the outside and tender on the inside. If you like extra crispiness, broil them for the last 2-3 minutes of cooking.
6. Rest and Serve:
Once the pork is done, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, keeping it tender.
Slice the pork roast against the grain.
Serve with the roasted potatoes on the side, garnished with fresh parsley if desired.
Optional Gravy:
After removing the pork from the skillet, place the skillet on the stovetop over medium heat.
Add 1 tablespoon of butter and let it melt, then whisk in 1 tablespoon of flour to create a roux.
Slowly add 1 cup of chicken broth or white wine, whisking constantly to avoid lumps.
Let the gravy simmer for 3-5 minutes until thickened, then season with salt and pepper to taste.
This dish is a perfect balance of juicy, flavorful pork with crispy, golden potatoes. You can add a side of roasted vegetables or a simple green salad to complete the meal.