Roasted Pork Loin Suits Autumn's Mood

This meal is simple and delicious

All the autumn traditions we associate with October sound like a relaxing way to spend a Sunday afternoon. A walk through woods full of falling yellow, orange and red leaves. A quiet afternoon watching a movie with the family sprawled on couches and chairs. Even a chore like raking leaves in the yard can be fun when the entire family works together.

A simple, delicious dinner matches the mood perfectly. A favorite for our family is pork loin roasted with potatoes surrounding it and accompanied by broccoli au gratin and homemade applesauce. It’s a dinner that requires only a small amount of time when all the chefs in the family are involved. Or if the head chef needs some time alone, that works too. The outcome is the same: a comforting fall dinner without much work.

RECIPE: Roasted Pork Loin


1 bone-in pork loin roast (about 4 pounds)
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
8 medium baking potatoes
Olive oil


Preheat oven to 350 degrees. Mix salt, pepper and garlic powder together in a small bowl. Sprinkle over roast and place pork in roasting pan large enough to accommodate potatoes. Place pork loin in oven. Peel potatoes and cut in two or until the pieces are about 2 inches in diameter. Place potatoes in cold water while the pork roasts for 45 minutes. Drain potatoes, roll them in olive oil and place them in pan with pork roast. Continue cooking another hour and a half, or until internal temperature of pork reaches 155 degrees. During this time, turn the potatoes once or twice to get them evenly browned. If needed, add additional olive oil for the potatoes to brown. When the pork reaches an internal temperature of 145 degrees, transfer it to a cutting board, tent it with foil and allow it to rest for 15 minutes before carving. Carve the roast, place it on a serving platter, remove the potatoes from the oven and place them surrounding the roast.

Serves 8.

Nancy Lynch, a self-taught cook from a family of foodies, teaches cooking classes at Orange Tree Imports and All Through the House.

Find more Dining In recipes here.

Bookmark and Share Email this page Email Print this page Print Feed Feed
Bookmark and Share Email this page Email Print this page Print Feed Feed


Madison Magazine July 2014 - July 2014 $19.95 for one year - Subscribe today