This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
- 1 boneless pork loin roast, about 3 to 4 pounds
- 1 1/2 teaspoon garlic powder, divided
- 1 teaspoon onion powder
- 2 1/2 teaspoons dried thyme, divided
- 4 to 6 medium potatoes
- 2 tablespoons extra virgin olive oil
- 1 to 2 teaspoon freeze-dried or fresh chives
- salt and pepper, to taste
- Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan.
- Roast at 325° for 50 to 55 minutes.
- Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. They will still be firm. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper.
- Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
- Cover roast pork loin with foil and let it rest for about 15 minutes before slicing.
Serves 8 to 10.