ROAST PORK AND POTATOES: This roast pork and potatoes recipe will satisfy the meat and potatoes kind of person. I do love variety, but meat and potatoes are still on my menu!
2 pounds potatoes
1/2 cup onion
1/2 cup coarsely chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
3-4 cups beef bouillon
1 3 1/3 pound pork loin roast
1 tablespoon flour
1 teaspoon sage
1 teaspoon paprika
1/2 teaspoon garlic salt
1/4 teaspoon monosodium glutamate
Peel and thinly slice the potatoes and put them aside. Preheat oven to 350. Combine onions, parsley, salt, and pepper in a bowl. Toss until thoroughly mixed. Layer potatoes in a rectangular baking dish, sprinkling the mixture between each layer of potatoes. Press down the potatoes firmly and pour the bouillon over the potatoes.
Trim the fat on the roast to only 1/4 inch thick and score the remaining fat. Put the flour, sage, paprika, garlic salt, and monosodium glutamate together in a bowl and mix thoroughly. Rub this mixture into the roast and place the roast on top of the potatoes. Place the baking dish in the oven and roast for 1 1/2 to 2 hours. This should make 6 servings.
It’s always best to look at this roast port and potatoes recipe as the starting point. This is the original recipe…not the measurements I use. You can always eliminate ingredients and also change measurements on some ingredients to your taste. As I’ve said before, I do use less salt and maybe slightly more pepper than some people. However, be careful if you use freshly ground pepper. You may not want to increase the amount of pepper due to its stronger flavor. Along with the options for adjusting the ingredients to your taste, there is also the option to NOT peel the potatoes. I know many of my family love to have the skins on the baked potatoes.