Roasted Pork and Potato Duet


  • 2 teaspoons rubbed sage
  • 1 garlic clove, pressed
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 center loin pork roast, rolled and tied (3 1/2-4 pounds)
  • 1 1/2 pounds sweet potatoes, cut into fourths (2-3 large)
  • 1 1/2 pounds russet potatoes, cut into large chunks (3-4 medium)


  1. Heat oven to 350 degrees F.
  2. In Small Batter Bowl, combine sage, garlic, thyme, salt and black pepper. Rub all but 2 teaspoons of the herb mixture evenly over the surface of pork roast.
  3. Place roast in Rectangular Baker. Toss potatoes with remaining herb mixture; arrange potatoes around roast. Cover with Rectangular Lid/Bowl.
  4. Bake 1 hour, 15 minutes. Using Oven Mitts, pull out oven rack and carefully remove Lid/Bowl from Baker, lifting away from you.
  5. Bake roast and potatoes, uncovered, 15-30 minutes or until Pocket Thermometer inserted into meat registers 155 degrees F for medium or 165 degrees F for well done.
  6. Remove potatoes to serving platter; set aside.
  7. Remove roast to cutting board. Loosely tent with aluminum foil. Let roast stand 10 minutes before carving.

Yield: 10 servings

Nutrients per serving: Calories 580, Total Fat 25 g, Sodium 390 mg, Fiber 4 g   

Recipe credit: Pampered Chef

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