Spicey rolled stuffed pork loin (with roasted potatoes)

1 Servings

Ingredients

Quantity Ingredient
4 pounds Boneless pork loin; (4 to 5)
1 tablespoon Oregano or blended Italian seasoning
½ teaspoon Fennel seed
1 teaspoon Cracked black pepper
1 teaspoon Crushed red pepper
4 Cloves peeled garlic; (4 to 5)
2 tablespoons Olive oil
Bay leaf
1 teaspoon Salt
Garlic salt
7 mediums Potatoes; (7 to 9)

Directions

In blender, food processor or bowl, mash garlic cloves and mix with oregano, fennel, black pepper, red pepper and salt until it makes a paste like consistency. Untie pork loin, open and butterfly if necessary. Spread spice mixture around the inside. Roll and re-tie the roast. Drizzle olive oil over roast, brush or smooth with fingers all over until coated. Crack additional black pepper generously around outside of roast. Place bay leaf on top. Wrap roast tightly in foil. Place roast in large roasting pan and bake at 350 degrees for 1 hour. Peel and quarter potatoes. After 1 hour of cooking, with roast still in pan, carefully remove foil leaving roast and juices in pan. Place potatoes around roast and mix with juices. Sprinkle potatoes with garlic salt, additional oregano, black pepper and drizzle with additional olive oil until coated. Return roasting pan to oven for about 1½ to 2 hours. Baste roast and stir potatoes frequently. Let roast stand about 10 minutes before carving. Carve in thin slices and arrange on platter with potatoes. Serve with applesauce and favorite family vegetable.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 22, 1998

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