One-Pan Roasted Pork Loin with Fingerling Potatoes and Garlic
This One-Pan Herb Roasted Pork Tenderloin gets jazzed up with fingerling potatoes and creamy roasted garlic. What could be better?
AuthorMaya Krampf from WickedSpatula.com
Fresh herbs(I used rosemary, thyme, and sage)
Sea salt(to taste)
Black pepper(to taste)
Preheat oven to 400°.
Season pork loin with salt and pepper. Wrap with bacon and herbs. Using a butchers knot tie the bacon and herbs in place.
Place the pork loin on a pan with the potatoes. Slice the top off of the garlic bulbs and place them on the pan. Season potatoes and garlic with a bit of salt and pepper.
Pour the olive oil over the pork loin, potatoes, and garlic evenly.
Roast for 35 minutes or until the internal temperature reaches 140°. Remove from oven and let rest 5-10 minutes.
Pour the juices from the pan into a small sauce pot and bring to a boil with the ghee. Remove from heat once ghee is melted. Serve along side of the pork loin.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.