Roast Pork Loin with Herbs and Potatoes
Pork should only be enjoyed in moderation, as it sometimes contains up to 20 percent fat with plenty of unhealthy saturated fatty acids. Pork loin is relatively lean with about 5 percent fat. Nevertheless, this meat should not be put on the plate every day, because it can promote gout and inflammation. If we consume it only occasionally, we can benefit from the high quality iron and proteins it contains.
If you prepare the delicious pork loin with herbs and baked potatoes for festive occasions, then a non-alcoholic cocktail is the perfect accompaniment to the dish. Try the Fresh Pink Drink with the pork loin.
- 1 kilogram Pork loin
- 1 Tbsp chopped rosemary
- 1 Tbsp chopped thyme
- 2 Tbsps chopped parsley
- ½ tsp grated Lemon peel
- 1 tsp ground fennel seeds
- 40 grams breadcrumbs
- 40 grams Parmesan (freshly grated)
- 40 grams softened butter
- freshly ground peppers
- 1 handful rosemary
- 5 Tbsps olive oil
- 1 kilogram small, waxy potatoes
- 250 grams Cherry tomatoes
Rinse meat, pat dry and score lengthwise three times about 3 cm deep (approximately 1 inch). Mix all herbs with lemon zest, fennel seeds, breadcrumbs, Parmesan and softened butter, season with salt and pepper. Stuff paste into score marks and season roast with salt and pepper all around. Place rosemary on top of roast so that it covers score marks, tie with a kitchen string. Place meat into an oiled roasting pan.
Scrub and halve potatoes. Rinse tomatoes. Arrange tomatoes and potatoes in another roasting pan, drizzle with remaining oil and season with salt and pepper. Place meat pan on a rack over potato pan and roast both in preheated oven at 180°C (approximately 350°F) for about 45-60 minutes (depending on thickness of meat). Remove from oven and arrange meat and vegetables on platter. Serve.