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Roasted Pork And Potato Roses

Country.Chef's picture
  Garlic 4 Clove (20 gm), minced
  Grated lemon peel 3⁄4 Teaspoon
  Dried rosemary 3⁄4 Teaspoon, crushed
  Dried thyme 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Olive oil/Vegetable oil 1⁄2 Teaspoon
  Red potatoes 4 Medium
  Boneless pork loin roast 1

In a small bowl, combine the first six ingredients; mash into a paste.
Stir in oil; set aside.
Peel potatoes.
To achieve rose shape, cut a thin slice off the bottom so rose will sit flat.
Begin petals about 1 in.from bottom of potato.
Make a circular row of downward cuts, each about 3/4 in. long, but do not cut all the way through.
To expose the petals, starting 1/4-in.above each petal, cut out a small wedge from behind each petal.
Repeat with additional layers, positioning petals of new row between the lower row to create a true flower effect.
Brush with herb mixture.
Brush remaining mixture over pork.
Place potatoes on a rack in a shallow roasting pan.
Bake, uncovered, at 325° for 40 minutes.
Place pork with fat side up on rack in pan.
Bake for 1-1/4 hours or until a meat thermometer reads 160°-170° and potatoes are tender.
Let roast stand 10 minutes before slicing.

Recipe Summary

Difficulty Level: 
Main Dish

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