Garlic and Herb Encrusted Pork Roast with Pregravied Potatoes
Ok, friends! Here’s a wonderful and easy meal to whip up when you have a little time on your hands. It falls more under the Sunday night dinner category, however, I made this mid week and it was great! This pork roast dish is very similar to the one I grew up eating with a few tweaks. I actually was forced to tweak it because my recipe box is in a storage unit 15 minutes away and my Mom wasn’t picking up her phone. I’m glad I didn’t have access to it all because it made me make a new version which was equally as delicious.
This roast isn’t just a plain jane roast. No, sir! You first cut thin slits in the meat and poke little julienned pieces of garlic into it and then rub it down with oil, salt, pepper and thyme (and/or rosemary if you’re feeling dangerous.) You cook it about an hour and then add some potatoes to the roasting pan so ……are you ready for this……they cook in the liquid and become smothered in the gravy! Its so ridiculously good. Of course there are a few more ingredients than just that, but thats basically the blue print of this meal. It takes around 2 hours to cook (give or take half an hour depending how big your roast is) start to finish. After you have the meat in the oven its just a matter of cutting potatoes and waiting on the roast. Really simple!
Now, before you get cooking, let me give a few pointers about the pork you’re going to want to buy. Your roast should be:
(b) 2-4 pounds (the bigger it is, the longer you need to cook it)
(c) whole pork tenderloin OR pork loin top roast (this one is tied together with string and its the one I used)
Garlic & Herb Encrusted Pork Roast with Pre-gravied Potatoes
1 3-lb. pork roast (see guidelines above)
1 glove garlic, thinly julienned
1 tablespoon olive oil
1 tablespoon salt
1/2 tablespoon pepper
1/2 teaspoon ground thyme
1/4 teaspoon rosemary (optional)
6 large starchy potatoes, peeled and sliced into 1/4 inch rounds
1/2 yellow onion, diced small
1 1/4 cups chicken stock (or water and chicken bouillon cubes)
1/4 cup butter, melted
1 tablespoon paprika
1 tablespoon dried parsley
Preheat oven to 350 degrees. Prepare roast by cutting small 1 inch deep slits into meat. Fill slits with julienned garlic pieces. Rub entire roast with olive oil, salt, pepper, thyme and rosemary (if applicable). Place into roasting pan (or large baking dish) and bake 1 hour.
While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so. After an hour of baking, remove roast. Pour about 1/4 cup of warm butter liquid onto roast and around the pan. Shingle potatoes around roast to create two layers of potatoes. Sprinkle on a few diced onions and pour on more butter liquid. Repeat this process until all ingredients are layered around pork roast. Sprinkle paprika and parsley over the whole thing. Return to oven and bake 45 minutes to an hour more. The dish is done once the potatoes are soft and the roast is cooked. Remove from oven and place roast onto a separate place to rest. Cover with foil and set aside. Keeping the potatoes in the roasting pan, stir to coat potatoes in the gravy. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly. After 10 minutes, slice the pork roast thinly and serve with potatoes.
– The longer the potatoes cook, the better they become! Also, using a good quality chicken stock will make a HUGE difference in the taste.
-If your gravy for your potatoes is still too runny for your liking, mash a few pieces of the potatoes and stir. That should help thicken it up.
-Applesauce is good with pork, so give that a whirl.
-Use a meat thermometer for best results! You can always remove the meat if its cooked and keep the potatoes cooking! Dry meat is not bueno.
-If you are using a loin top roast with the string around it, DO NOT remove the string until after the meat has finished cooking!