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Pork loin with potatoes in the oven

An elegant, fragrant oven-baked dinner. Cook something delicious and beautiful! Pork loin with potatoes in the oven is a complete dinner, or a main course for a holiday table. It's simple and relatively quick to make, and its aroma and flavor will win over even the pickiest eater.

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Pork loin in the oven with potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 42 % 15 g
Fats 33 % 12 g
Carbohydrates 25 % 9 g
228 kcal
GI: 78 / 0 / 22
  • Start the loin ahead of time — with the marinade. If you're serving it for dinner, marinate in the morning; for a holiday lunch, it's best to start the night before. That said, if you're short on time, 2 hours of marinating will do. Rinse the loin, pat it dry, trim off the membranes, and score the fat in a crosshatch pattern. Make the marinade by whisking the honey, soy sauce, vegetable oil, salt, and spices into a smooth emulsion. Rub it all over the loin and place the meat in a lidded plastic container. Refrigerate to marinate (ideally give the container a shake every 45–60 minutes). Take the container out of the fridge 30 minutes before roasting so the meat can come up in temperature. Preheat the oven to 400°F (200°C). Place the loin in a baking dish and roast for 15 minutes. Then cover the dish with foil and lower the temperature to 350°F (180°C). Bake the meat for 60–90 minutes. While the loin bakes, prep the potatoes. Wash and peel them. Make several cuts in each potato about ½ inch (0.5 cm) apart, stopping 3–5 mm short of the bottom so they stay attached — you're making potato "accordions." Put the potatoes in a saucepan, cover with cold water, and bring to a boil over medium heat. Turn off the heat, carefully drain, transfer the potatoes to a plate, and let them cool. Slice the bacon into pieces sized to fit the cuts in the potatoes. Tuck the bacon into the potato slits, then season with salt and pepper. Take the meat out of the oven (at least 60 minutes should have passed), raise the temperature to 375°F (190°C), remove the foil, arrange the potatoes around the meat, brush them with vegetable oil, and bake for another 30 minutes. If the potatoes don't look golden enough, switch on the broiler for 5–7 minutes after the main bake. Cover the finished meat and potatoes with foil for 5–10 minutes, then transfer to a platter. Serve the pork loin and potatoes hot, garnished with fresh herbs if you like. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Honey - 400  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Boiled bacon - 447  kcal/100g
  • Salt - 0  kcal/100g
  • Spices dry - 240  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g

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