Roast Pork Loin with New Potatoes
To keep prep simple, potatoes and leeks roast in the same pan with a boneless pork loin so they absorb the flavorful juices from the meat. Round out the meal with a green vegetable, such as roasted broccoli or sautéed spinach.
- 1 lb. (500 g) baby red potatoes, halved
- 2 leeks, white and light green portions, quartered lengthwise
- 2 Tbs. olive oil
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh oregano, plus more for sprinkling
- 2 bay leaves
- Kosher salt and freshly ground pepper, to taste
- 1 boneless pork loin roast, 2 to 2 1/2 lb. (1 to 1.25 kg), tied with
butcher twine at 1/2-inch (12-mm) intervals
- 1 1/2 tsp. garlic powder
Preheat an oven to 350°F (180°C).
In a bowl, stir together the potatoes, leeks, 1 Tbs. of the olive oil, thyme, oregano, bay leaves, salt and pepper.
Sprinkle the pork roast with the garlic powder and season generously with salt and pepper.
In a 5-quart (5-l) essential pan or a large, deep sauté pan over medium-high heat, warm the remaining 1 Tbs. olive oil until just smoking. Add the pork and sear until well browned on all sides, 8 to 10 minutes. Transfer to a plate.
Add the potatoes and leeks to the pan and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Place the pork on top of the potato mixture and transfer to the oven. Roast until an instant-read thermometer inserted into the center of the meat registers 145°F (63°C) and the pork is barely pink in the center, about 40 minutes.
Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the pork, arrange on a warmed platter and sprinkle with oregano. Serve the potatoes and leeks alongside. Serves 6.