This has to be my most requested oven-roasted dish recipe. My daughter in law absolutely loves my pork loin and potatoes. This recipe is exactly how my mother used to make...exactly. I have changed nothing. Occasionally, I will use red wine or even beer if I am out of white wine. Same delicious, juicy and succulent results. The potatoes are to die for. Make sure you use roasting variety potatoes. I used Maris Piper, here in the UK, in the U.S.A, I would go for(in order of preference) Yukon Gold, Russets, or Fingerlings.
The UK has been a challenge with potatoes. I find Maris Piper to be my favourite for roasting, frying and mashing. Every other variety I have tried just falls apart. The pork is organic free-range higher welfare pork. A bit pricey, but worth every penny.
The Best Oven Roasted Pork Loin with Potatoes ❦ Lombo de Porco Assado no Forno com Batatas
Serves 6-8
Takes 70 minutes to roast, best if marinated from the day before or at least 4 hours
(70°C)160 °F medium
(75°C)170 °F well done
For the roast
1.500 kg. Brined* Pork loin, I cut mine in half to fit bowl and stovetop pan better, optional
1.100 kg. Potatoes, peeled and cut into equal-sized pieces, see picture below
60 ml. Extra virgin olive oil
2 tbsp. Lard
Reserved marinade, Recipe follows
Salt and freshly cracked black pepper to taste
* Brine for pork takes 15 mins. recipe here https://www.thepurpledoorsupperclub.com/post/the-secret-to-tender-meat-it-s-not-salt
The potato on the left was left whole as one on right was too big so cut to the same size
For the marinade
250 ml. White wine
2 tbsp. Tomato paste concentrate
3 tbsp. Red wine vinegar
1 tbsp. Coarse sea salt
2 tsp. Sweet paprika
1 tsp. Ground ginger
6 Cloves of garlic, finely chopped
2 Sprigs of fresh rosemary
4 Sprigs of fresh thyme
1 Small onion, peeled and quartered
2 Bay leaves
1 pinch crushed red chilli flakes, optional
1. Follow the link for my 15-minute brine recipe. Rinse and proceed.
2. Place pork in a glass, ceramic or stainless steel bowl.
Place all ingredients in bowl and massage all over the pork with hands, cover and refrigerate minimum of 4 hours and up to overnight.
Massage marinade into pork, cover and refrigerate
When ready to roast
Preheat oven to 160 °C/320 °F
* I have a fan assisted oven, I use the fan and bottom element only for best results. The top/broiler element will brown the pork too much.
1. Place a heavy-bottomed pan on the hob/stovetop and add lard. When hot, carefully lift pork 1 piece at a time out of the marinade. Let dripping marinade drip back into the bowl.
Quickly and carefully lower pork into the hot pan. It will spatter so be careful. Cover pot with lid and brown pork loin on both sides. This should only take 2-3 minutes. Lift to the centre of the roasting dish and repeat with the second piece of pork. Reserve marinade.
2. Place potatoes into the marinade bowl. Stir to mix marinade all over potatoes. Tip potatoes and marinade into a roasting dish, encircling pork. Drizzle with extra virgin olive oil and a little salt and freshly cracked black pepper.
3. Place in centre of preheated oven uncovered for 70 minutes.
Tip* Halfway through I like to turn the potatoes and baste the pork with the sauce in a roasting dish. That way potatoes brown all over.
4. When finished remove pork to a carving board and let rest 10 minutes before slicing.
Serve with potatoes and sauce in a roasting dish. That's it....easy!
Carefully lift pork out of marinade letting it drip back into bowl
Brown pork on all sides in lard
Place all the potatoes into bowl with marinade and mix well
Place browned pork in centre of roasting dish, encircle with potatoes and marinade and drizzle with the extra virgin olive oil all over...sprinkle potatoes with a little salt and black pepper here too.
Always comes out perfect.
Enjoy and keep those comments, emails and pictures coming.
Stay safe xoxo
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