Makes up to 4 servingsReady in Prep 30 min Cook 70 min
1 Marcangelo BBQ Bacon Wrapped Pork Loin Roast
For the skillet potatoes
2 Tbsp. unsalted butter
2 Tbsp. olive oil
4 large Yukon Gold potatoes, peeled and diced 1¾ cm
2 cloves garlic, minced
3 leaves sage, finely chopped
¼ cup fresh parsley, chopped
¼ tsp. paprika
½ tsp. kosher salt
½ tsp. freshly ground black pepper
Preheat the oven to 400°F.
Place the roast in a roasting pan and cook for one hour ten minutes or until pop-up thermometer pops up and an internal temperature of 160°F is reached. Remove roast from the pan and let rest for 10 minutes before slicing.
In an extra-large non-stick skillet over medium heat, melt the butter and olive oil together. If you don’t have a very large skillet it is better to cook the potatoes in two skillets. Ideally the diced potato should be in a single layer on the bottom of the skillet so that the potatoes can crisp and become golden on the bottom. If they are packed too tightly together they will steam instead.
While the pork is resting, sauté the potatoes, stirring very occasionally until golden outside and tender inside, about 10 minutes. Move the potatoes to the sides of the skillet making space in the centre and add the garlic (and a tiny drizzle of oil if dry) and cook gently for 1 to 2 minutes, stirring until fragrant and softened. Stir cooked garlic into the crispy potatoes along with the sage, parsley, paprika, salt and pepper tossing to combine.
Serve the crispy skillet potatoes with slices of juicy bacon-wrapped pork loin and your favourite seasonal vegetables like beans, carrots, corn or sugar snap peas.
Makes up to 4-5 servingsReady in Prep 30 min Cook 1 hour 30 min
Herb Seasoned Pork Sirloin with Cheesy Scalloped Potatoes
Makes up to 4 servingsReady in Prep 30 min Cook 45 min
Herb Pork Sirloin with Bacon and Apple Slaw
Makes up to 6-8 servingsReady in 25 mins