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 (TSAWYER at Augusta.Net)
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!