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Roast pork with potatoes

Oven-Roasted Pork with Potatoes

A first-rate meat-and-vegetable roast with no fuss and no trouble! Roast pork with potatoes turns out every bit as tasty and fragrant when it's done in the oven. Searing the meat first keeps it juicy and gives it an appetizing crust, while the vegetables soak up all those savory meat juices. Delicious!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (boneless)

500

Potatoes (small)

400

Broth (meat or vegetable)

200

Bell pepper

Onion

Carrot

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 6 g

Fats 43 % 10 g

Carbohydrates 30 % 7 g

138 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a delicious oven-roasted pork with potatoes? It's a very simple dish. First, gather your ingredients. You can use pork from just about any cut — it'll still come out tender by the end of cooking. I'm using pork tenderloin here. Feel free to add or swap vegetables and spices to your taste; zucchini and eggplant work well in this dish too.
Step 2:

Rinse the pork and cut it into medium pieces.
Step 3:

Peel the potatoes. If they're small, halving them is enough; tiny ones can go in whole, and larger ones cut into 3–4 pieces. For a roast like this, you want the vegetables and meat cut into roughly the same medium-sized pieces.
Step 4:

Cut a medium or large onion into quarters. My onions were small, so I used two instead of one and just halved them.
Step 5:

Slice the carrot into fairly thick rounds. I cut mine with a crinkle cutter to make them look a little more interesting in the dish.
Step 6:

Core and seed the bell peppers, then cut them into medium pieces.
Step 7:

Heat some of the vegetable oil in a skillet. Sear the pork until golden brown, then season it with salt and pepper at the end. It's best not to salt the meat at the very start of searing — it draws out the juices, and instead of browning you end up steaming it. The goal here is to keep the meat as juicy as possible.
Step 8:

In a bowl, combine all the vegetables and pour in the remaining vegetable oil. Season with salt and pepper and toss to coat. If you like, add extra seasonings and dried herbs to taste — a Provençal or Italian herb blend works nicely.
Step 9:

Transfer the meat and vegetables to a baking dish. Pour in the broth; if you don't have any, plain water works too.
Step 10:

Cover the dish with foil or a heatproof lid, if you have one, and place it in an oven preheated to 350°F (180°C). Bake for 1 to 1½ hours, depending on your oven, checking the meat and vegetables for doneness now and then.
Step 11:

Scatter chopped fresh herbs over the finished roast and serve right away. Enjoy!

Besides pork, you can use any other meat in this dish. Just keep in mind that the cooking time, flavor, and calorie count will change — beef, for example, takes longer than pork, while chicken or turkey takes less.
Remember that how you cut the carrot affects the final result: grated carrot breaks down into a purée during cooking and blends in evenly, while carrot cut into strips or cubes holds its shape.
Keep in mind that every oven is different, so the temperature and cooking time may vary from what's listed here. For reliable results with any baked dish, it helps to know your oven's quirks.