This Roast Bone-In Pork Loin with Potatoes is a hearty and satisfying dish that’s perfect for a family dinner or special occasion. The bone-in pork loin is seasoned to perfection, creating a savory and aromatic crust as it roasts. The potatoes, roasted alongside the pork, soak up all the delicious flavors, making them tender on the inside with a golden, crispy exterior. This dish is a celebration of simple ingredients, coming together to create a comforting and impressive meal that will have everyone coming back for seconds.
Ingredients:
- 1 bone-in pork loin (about 4-5 pounds)
- 3-4 large Yukon Gold potatoes, cut into wedges
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the pork loin: Pat the pork loin dry with paper towels. In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, and pepper. Rub this mixture all over the pork loin, making sure to cover the entire surface.
- Prepare the potatoes: In a large bowl, toss the potato wedges with olive oil, salt, and pepper until evenly coated.
- Roast the pork: Place the seasoned pork loin in a roasting pan, bone side down. Arrange the potatoes around the pork loin in a single layer. Pour the chicken broth into the bottom of the pan.
- Cook in the oven for about 1.5 to 2 hours, or until the internal temperature of the pork reaches 145°F (63°C). Stir the potatoes occasionally to ensure even cooking.
- Make the mustard glaze: In the last 15 minutes of roasting, brush the pork with Dijon mustard and continue to roast until the glaze is golden and slightly caramelized.
- Rest the pork: Once done, remove the pork loin from the oven and let it rest for about 10 minutes before slicing.
- Serve: Slice the pork loin between the bones and serve with the roasted potatoes on the side. Enjoy!
