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Subject: Potatoes & Pork Loin Roast
Newsgroup: rec.food.cooking

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From: breisman[at]shore.net (barbara reismann)
Date: 19 Nov 1996 17:20:31 GMT
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Hello!

I am planning on cooking a pork loin roast in the oven on a rack.

Along with the pork, I would like to cook some baby red potatoes, 
but am not sure when to place them in the roasting pan and/or rack.
I probably will cook the roast (1.5 lb) for an hour and a half or 
there about.

Thank you in advance for your responses.

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From: demas[at]tiac.net (Charles Demas)
Date: 19 Nov 1996 18:32:24 GMT
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In the pan, with some carrots and onions and some spices, and baste
the potatoes with the water/pan juices, you could also throw in
some white wine. I normally use larger pealed and halved or quartered 
potatoes, and halved or quartered pealed onions.  The carrots are
the thickness of no more than an inch.  If thicker, cut them down 
lengthwise.  If they are too thick they take longer to cook.

It should take about 1 hour until the potatoes (my size) are cooked,
yours may cook faster.  I sometimes just do these up in my toaster
oven using a little olive oil to coat things and salt, pepper, and
spices and some white wine, stiring/basting when I remember. %^D
The caroys and onions have always been my favorite part. 

The vegetables come out pan roasted or oven roasted.  I usually
do a lot of vegetables, cause I like them so much, and throw the
meat on top of them, using them for a rack. The liquid is not too
deep and is below the meat.  I assume you know how to tie and season
the meat, and to let it stand before carving.

Chuck Demas

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From: Simply T 
Date: Tue, 19 Nov 1996 19:44:36 -0500
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I usually put my potatoes in with the roast about an hour to 45 minutes
before the roast is done.  Make sure you spoon some of the meat juices
on top the potatoes.

Teresa

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From: moonwolf[at]tiac.net (Robbyn)
Date: Wed, 20 Nov 96 14:52:43 GMT
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Teresa wrote:
>I usually put my potatoes in with the roast about an hour to 45 minutes
>before the roast is done.  Make sure you spoon some of the meat juices
>on top the potatoes.

FWIW - MY mother used to slice the potatoes several times across the width but 
not quite through to the bottom.  They got put in the pan with the roast and 
basted with the drippings (I think she might also have poured a little melted 
butter over them.

I don't know why she didn't make them more often - they were wonderful!  A 
little crispy around the edges and tasting like the roast!


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