Ingredients

How to make it

  • 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. 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 stand for about 15 minutes before slicing.

Reviews & Comments 24

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  • mommyluvs2cook 6 months ago Was this review helpful? Yes Flag
    " It was excellent "
    pointsevenout ate it and said...
    Excellent! I was a little heavy handed on the salt and pepper but not too bad.
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  • pleclare 3 years ago
    Made this for dinner last night and irt was delicious....
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  • Crosbiemljda 3 years ago
    How much water do I put in with the pork initially? Any suggestions? I usually put way too much and I am thinking that if I put the potatoes in with stuff on it, it will get washed away pretty quickly. Can you help?
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    " It was excellent "
    sitbynellie ate it and said...
    Yummy! Sounds easy enough for me to cook! I love pork loin.
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  • newdad7 6 years ago
    YUMMY!!!!!!!!!!! we loved it we also sliced up some carrots and through them in too!!
    Thanks
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  • nltune 6 years ago
    Trying this one tonight Grizz, love pork, but haven't been a real big fan of the roasts, they always seem to dry, might try pulling it out at a lower temp as suggested. Let ya know how it goes.
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    " It was excellent "
    pats1013 ate it and said...
    Wow what an easy and Delicious recipe. Made this tonight with steamed carrots, and my family loved it. We now have a new favorite. Thank you for sharing this.
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  • grizzlybear 6 years ago
    Hidesertgourmet glad you enjoyed it


    good din to ya mate

    Griz
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  • hidesertgourmet 6 years ago
    Alright, I gotta say this wass absolutely delicious, easy to prepare and really good! I used small red new potatoes and it was a hit! thanks, Griz!
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  • hidesertgourmet 6 years ago
    Gonna try this today, Grizz...wish me luck!
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    " It was excellent "
    gmunyluv2eat ate it and said...
    OK Griz, my kids like your pork more than my pork so your pork just became my pork...hmm..is there something wrong with the way that sounded. Seriously though, I can't give enough cudos on this one, easy and darn tasty, it doesn't get any better....just finished dinner...I had to make myself stop eating, good job.
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  • zena824 6 years ago
    Great recipe Grizzzz.. no alterations needed on this recipe.... Keep up the good work...BTW...you know how to give an old woman a heart attack with that picture... heheheehe
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  • cooper 6 years ago
    Make mine medium rare, please. Just slightly pink. We love pork.
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  • linebb956 6 years ago
    Have no idea what it is .. it's in a package frozen. I will ask, they are coming over tomorrow night for a fish fry... we caught all those fish and having a crew to eat them so we can go fishing Saturday night! Going to be frying about 60 fish!
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  • grizzlybear 6 years ago
    Hay chefjeb you are correct...but for some reason most people still beleve that pork has to be WELL DONE.........I know that it can be eaten medium rare...and there is nothing wrong with that......but show a piece of medium rare pork to the average person.....they will not touch it

    have a great day my friend

    griz
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  • chefjeb 6 years ago
    Good recipe, but pork today is safe to eat at 145 degrees. That's where most restaurants are serving it today. I would trim silverskin before cooking. This is not fat and will be tough. Pork is good stuff!
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  • rosemaryblue 6 years ago
    Know this is good...has to be extra special with thyme, garlic and potatoes!! Love pork loin roast!
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  • shindig 6 years ago
    Ah, I see all those tenderloin recipe's comin' my way, hahaha

    Thanks, wish there were more meals in the day so I can do them all!

    Shindig
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  • grizzlybear 6 years ago
    well it just like the wild bores we have out here just smaller......they will have a wilder tast I think.........what type meat you have .......hams.....rost....chops......???

    I have lots of wild pig recipes
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