Herb Seasoned Pork Sirloin with Cheesy Scalloped Potatoes

Preheat the oven to 400°F.

Lightly butter an 8-9” round oven-proof casserole dish with deep sides (at least 3”).

Peel Yukon Gold potatoes and cut into ½ cm slices using a mandoline or a very sharp knife. Discard the smaller end slices or reserve for another use. Put the potato slices in a large bowl.

In another bowl stir together the grated cheddar and Parmesan, onion and garlic powders, paprika, salt and pepper and toss to combine. Stir in the cream and milk. Pour over the sliced potatoes using your hands to separate and evenly coat all the slices with the mixture.

Pick up some slices of potato being sure to get some cheese in between and stack them with edges upright into the casserole dish like dominos. Tuck them snuggly together so they remain standing quite tightly. Spiral around the edges of the dish and then fill in the centre with the remaining slices (pour over any remaining creamy mixture).

Drizzle the top with melted butter. Cover dish tightly with foil and place on a baking sheet to prevent spills. Bake for one hour on the centre rack, remove foil and bake for an additional 25 to 30 minutes or until golden and crispy on top.

At the same time, remove the Marcangelo Fine Herbs Pork Sirloin Roast from the packaging. Place roast onto a small roasting pan. Place in the oven next to the scalloped potatoes and bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until the pop-up thermometer pops (to an internal temperature of 160°F).

Let both dishes rest for 10 minutes out of the oven. Then remove the netting and pop-up thermometer from the roast before slicing. Serve thick slices of pork with the scalloped potatoes and seasonal vegetables of your choice, like carrots and beans.