Rosemary-Garlic Pork Loin with Roasted Potatoes

Name: Rosemary-Garlic Pork Loin with Roasted Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound pork loin (trimmed); 2 tablespoon olive oil; 1 tablespoon fresh rosemary (chopped); 3 clove garlic (minced); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 pound red potatoes (cut into 1-inch pieces); 0.5 pound asparagus (trimmed)

A succulent pork loin rubbed with fresh rosemary and garlic, roasted to perfection, and served with tender roasted red potatoes and asparagus.

Prep: 15 min
Cook: 55 min
Total: 1 hr 10 min
Servings: 2
Cuisine: Italian
Difficulty: Medium
Cost: $5.38/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Sugar
High-Protein
Whole30

Ingredients

1 pound pork loin (trimmed)
2 tablespoon olive oil
1 tablespoon fresh rosemary (chopped)
3 clove garlic (minced)
1 teaspoon salt
0.5 teaspoon black pepper
1 pound red potatoes (cut into 1-inch pieces)
0.5 pound asparagus (trimmed)

Instructions

Preheat oven to 400°F (200°C). In a small bowl, combine 1 tablespoon of olive oil, chopped fresh rosemary, 2 cloves of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make a rub.
Pat the pork loin dry with paper towels. Rub the herb-garlic mixture all over the pork loin. For maximum flavor, let the pork marinate at room temperature for 15-20 minutes, if time allows.
In a large bowl, toss red potatoes with the remaining 1 tablespoon of olive oil, 1 clove of minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the seasoned potatoes in a single layer on one side of a large baking sheet.
Place the rubbed pork loin on the other side of the baking sheet with the potatoes. Roast for 30 minutes.
After 30 minutes, remove the baking sheet from the oven. Add the trimmed asparagus to the baking sheet, tossing it lightly with the pan drippings or a little extra olive oil. Continue roasting for another 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes and asparagus are tender.
Once cooked, remove the pork loin from the oven and let it rest for 5-10 minutes before slicing. This resting period helps keep the meat juicy. Serve the sliced pork loin with the roasted potatoes and asparagus.

Notes

Using a meat thermometer to check the pork's internal temperature is the best way to ensure it's cooked perfectly without drying out. Leftovers are delicious served cold or reheated in a pan.

Nutrition (per serving)

Calories: 616
Protein: 59.8 g
Carbohydrates: 48.5 g
Fat: 23 g
Fiber: 6.9 g
Sodium: 1203 mg
Saturated Fat: 5 g
Sugar: 3.5 g
Cholesterol: 163 mg