Baked pork loin with fine herbs

What does it include?

Ingredients

• 1 kg whole pork loin
• 4 medium potatoes
• 3 cloves of garlic
• 2 tablespoons olive oil
• 1 tablespoon mustard (optional)
• Thyme, rosemary and oregano (fresh or dried)
• Coarse salt and freshly ground black pepper
• 1 glass of white wine or broth (100 ml)

How to prepare it step by step?

Preparation

1. Preheat oven: preheat to 200°C (oven up and down).
2. Prepare the loin: dry the loin with paper, make small incisions if you want to stuff it. Mix the oil, finely chopped or crushed garlic, herbs and mustard in a bowl if you use. Generously salt and pepper the loin and spread the mixture all over the piece.
3. Prepare the potatoes: Peel and cut the potatoes into 0.7–1 cm slices or wedges. Season them with salt and pepper and place them at the base of the tray forming a bed for the loin.
4. Place and add liquid: place the tenderloin on the potatoes. Add the glass of white wine or broth to the tray to maintain moisture and prevent the potatoes from drying out.
5. Bake: put the tray in the oven and bake for 20 minutes at 200°C to seal. Then lower the temperature to 180°C and continue for another 25–35 minutes (depending on thickness). For a juicy point: internal temperature 62–65°C. For well done: 70°C+.
6. Turn and baste: halfway through cooking, baste the loin with the juices and move the potatoes so that they brown on all sides.
7. Check point: use a kitchen thermometer or cut a small piece: the juices should run clear.
8. Rest: Remove the tray and let the loin rest for 10 minutes, covered with aluminum foil. This distributes the juices and prevents it from drying out when cutting.
9. Cut and serve: Cut into thin slices, serve with the roast potatoes and a spoonful of the juices on top.