Clean and cut 1 pound of red. Season red potatoes with salt and pepper and arrange around the roast.
Roast in the preheated oven for 50 to 55 minutes.
Pork loin and potatoes. Generously season pork and potatoes with herbs salt and pepper. Peel and cut 3 medium carrots into ½ inch medallions. Preheat the oven to 325 F165 CGas 3.
Meanwhile peel and quarter potatoes. Place the pork roast in a medium baking dish. Mix up the fresh herbs you add.
Place pork loin in a shallow roasting pan. Place the pan in the center of the bottom rack of your oven and cook the pork loin for 75-85 minutes or until it has reached. Add the seasoned onions and potatoes to the sides of the pan.
Pat tenderloin dry with a paper towel. Toss potatoes lightly to coat in herb butter. Preheat oven to 400 convection or 425 conventional.
Place a garlic slice and a lemon peel strip in each slit. The key to having the pork and potatoes finish cooking at the same time is the size of the potatoes. Rub pork loin with 1 teaspoon garlic powder 1 teaspoon onion powder 1 12 teaspoons thyme then sprinkle with salt and pepper.
Whisk together brown sugar garlic soy sauce balsamic vinegar red pepper flakes and paprika. Pour over pork tenderloin then turn the tenderloin over a couple of times to make sure all sides are coated. Place sweet potatoes and cinnamon in a resealable plastic bag and.
Arrange potatoes in an even layer around pork. Cut 12 small slits in top of pork. 1 to 1 12 inch cubes are ideal for perfectly cooked potatoes.
Drizzle butter and herbs over pork and potatoes. Step 3 ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixtureStir to coat potatoes. Trim a pork tenderloin of fat and silverskin.