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Roast Pork Loin and Potatoes/Green Bean Casserole (11/16/2007)

Roast Pork Loin and Potatoes

Bon Appetit magazine-May 2000


1/2 cup extra-virgin olive oil (divided)
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon minced fresh sage
2 teaspoons minced fresh rosemary
salt & pepper to taste
1 3-pound center-cut bone-in pork loin (rib) roast
4 large russet potatoes (about 3 pounds), peeled, cut into 1-inch pieces

Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 1 1/2 hours.

Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 15-20 minutes. Roast should be 160-degrees. Let roast rest 10 minutes before slicing.

Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

This week's recommended wine from Van's Liquor Store in East Dubuque-Fat Bastard Shiraz.

Green Bean Casserole
1 can (10 ¾ oz.) Condensed Cream of Mushroom soup
½ cup milk
¾ cup shredded Cheddar Cheese (divided)
¼ tsp. Ground black pepper
2 cans cut green beans
1 small can Frenchs Fried Onions

Mix soup, milk, pepper, beans, ½ cup cheese and ½ can onions in a 1 ½ quart casserole. Bake at 350-for 25 minutes or until hot. Sprinkle with ¼ cup cheese and remaining onion. Bake another 5 minutes. Serve.

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