-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Crispy Roasted Pork Loin
Try the other white meat—it's lean, moist and Try the other white meat—it's lean, moist and great for sandwiches the next day. Serve with Vidalia Onion Apple Relish
Loading ...April 8th, 2012
Photography by Colin Faulker Food Styling by Ian Muggridge
Servings
6Prep Time
10 minutesCook Time
1 hour, plus 30 minutes resting timeIngredients
Directions
Preheat oven to 475 F.
Rub salt into the fat on top of roast, ensuring it is well incorporated. Then rub with 2 tablespoons of olive oil.
Flip roast over and rub flesh side with remaining olive oil.
Spread potatoes in and around roast and put in oven for 30 minutes.
Reduce oven temperature to 425°F and continue cooking for an additional 30-40 minutes or until an instant-read thermometer poked into the centre of the loin reaches 150 F.
Remove from oven and let rest for 30 minutes. The internal temperature will continue to rise about 10 F, and the roast will finish cooking while it's resting. Remove twine before serving.
Nutrients Per Serving
Nutrients per serving (including 2 tablespoons of onion apple relish on page 128): 798 calories, 25 g fat, 75 g protein, 67 g carbohydrates, 6 g fibre. Excellent source vitamins B6, B12 and C, folate, iron, zinc and magnesium.
Copyright © 2012 St. Joseph Media. All Rights Reserved.
How were the potatoes prepared?
Hi Gail: The link to the Hasselback Potatoes was accidentally dropped. We’ve updated the recipe with a link to the potato preparation. Let us know how it turns out! ~blake