Best 6 Pork Roast With Yellow Potatoes Recipes

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Are you craving a hearty and flavorful dish that will satisfy your taste buds? Look no further than pork roast with yellow potatoes! This classic comfort food combines the tender, juicy goodness of pork with the fluffy, golden-brown texture of perfectly roasted potatoes. Whether you're hosting a special occasion dinner or simply looking for a satisfying meal to feed your family, this delectable recipe is sure to become a favorite. In this article, we'll take you on a culinary journey as we explore the succulent flavors and easy-to-follow steps involved in creating this mouthwatering dish. So, gather your ingredients and get ready to indulge in the ultimate comfort food experience!

Here are our top 6 tried and tested recipes!

ROAST PORK LOIN AND POTATOES



Roast Pork Loin and Potatoes image

This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit.

Provided by Barb G.

Categories     High Protein

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup extra virgin olive oil
6 garlic cloves, minced
1 tablespoon butter, melted
1 tablespoon fresh minced sage, can use ground use less
2 teaspoons fresh rosemary
4 lbs center-cut bone-in pork loin roast (rib)
4 large russet potatoes, peeled, cut into 1 inch pieces

Steps:

  • Preheat oven 375°.
  • Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
  • Place pork in large roast 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 2 hours.
  • Divide remaining 1/4 cup oil between 2 heavy skillets.
  • Heat oil over medium-high heat.
  • Divide potatoes between skillets.
  • Sprinkle with salt and pepper.
  • Sauté until potatoes are golden brown but not tender, about 15 minutes.
  • Transfer potatoes to roasting pan with pork.
  • Toss potatoes in pan juices.
  • Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
  • Place pork in center of platter, surround with potatoes.
  • Pour pan juices into glass measuring cup.
  • Spoon off fat.
  • Pour juices over pork and potatoes.

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Meet the Cook: We used to raise our own hogs. This recipe was given me by a fellow farmer who also had pork on the dinner table a couple of times a week. I'm a dietitian at the local VA hospital. Cooking, of course, is one of my top pastimes! My husband and I have four children and one grandson. -Denise Collins, Chillicothe, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 10 servings.

Number Of Ingredients 10

1 envelope onion soup mix
2 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cloves
3 cups water, divided
1 bone-in pork loin roast (4 to 5 pounds)
2 to 3 pounds small red potatoes, cut in half
1-1/2 cups sliced onions

Steps:

  • In a large bowl, combine the first six ingredients. Stir in 1/2 cup water; let stand for 3 minutes. , Place roast, fat side up, on a greased rack in a roasting pan. Pour remaining water into the pan. Combine potatoes and onions; spoon around the roast. Brush vegetables and roast with seasoning mixture. , Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160° and potatoes are tender. Baste and stir potatoes occasionally. Tent with foil if browning too fast. Thicken juices for gravy if desired. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 280 calories, Fat 9g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 434mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 3g fiber), Protein 28g protein.

ROAST PORK AND POTATOES



Roast Pork and Potatoes image

Provided by Rachael Ray : Food Network

Time 2h10m

Yield 6 servings plus 2 to 2 1/2 pounds leftover meat

Number Of Ingredients 42

2 (2 1/2 to 3-pound) boneless pork loins
Extra-virgin olive oil, for liberal drizzling
Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
1 red Fresno chile pepper
3 to 4 fresh rosemary sprigs, needles stripped and finely chopped
2 tablespoons fresh thyme leaves, chopped
2 pounds small potatoes, halved
1 1/2 teaspoons fennel seed or pollen
1 cup white wine or chicken stock
Creamy Mushrooms and Kale, recipe follows
1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini)
1/4 cup extra-virgin olive oil
3 to 4 large cloves garlic, thinly sliced or finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons very thinly sliced fresh sage leaves
1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped
Salt and freshly ground black pepper
Freshly grated nutmeg
About 1/2 cup Marsala wine
About 1/2 to 2/3 cup cream
Freshly grated Pecorino cheese
4 large poblano peppers
2 jalapeno peppers
2 tablespoons extra-virgin olive oil
2 onions, chopped
3 to 4 cloves garlic, chopped or sliced
12 tomatillos, peeled and chopped
Salt and freshly ground black pepper
A handful fresh cilantro leaves
1 1/2 teaspoons ground cumin, half a palmful
1 tablespoon honey
2 cups chicken stock
1 1/2 pounds cooked pork, finely chopped
2 limes
2 cups chicken stock
1 cup milk
1 cup quick cooking polenta
1 cup shredded Manchego cheese
Serving suggestion: Serve with the cheesy polenta or warm tortillas, chips for dipping, wrapping or dunking.

Steps:

  • Preheat the oven to 400 degrees F.
  • Rub the loins with extra-virgin olive oil and lots of salt and coarse pepper. Combine the onions with the garlic, chile, rosemary, and thyme, and then dress with extra-virgin olive oil and salt and pepper. Arrange a bed of potatoes in a roaster pan. Place the pork loins over the potatoes. Add the fennel to one of the loins (the other is for the Pork and Poblano Green Chili Pot recipe, recipe follows). Pile the onion-flavoring paste evenly over the pork loins. Roast the meats 1 hour. Pour the wine evenly around the pan, and then shake the pan to loosen the potatoes or use a spoon to mix them around a bit. Add the pork back to the oven and roast another 25 minutes or so, until a thermometer inserted in the loin reads 160 degrees F. Let the meat rest, then carve and serve with potatoes and pan drippings.
  • Cool the remaining loin, cover in plastic wrap and reserve for another meal.
  • Serve with Creamy Mushrooms and Kale recipe follows.
  • Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese.
  • Char the poblano peppers all over by placing the peppers on stovetop burners or under a hot broiler until black, turning frequently. Place the charred peppers in a bowl and cover with plastic wrap to steam them as they cool. Rub the skins off the poblanos and jalapenos with paper towel or peel by hand, then seed the peppers and chop.
  • Meanwhile, heat the extra-virgin olive oil in a medium-size Dutch oven over medium heat, add the onions and sweat 10 minutes then add the garlic and tomatillos and cook 10 minutes more; season with salt and pepper. Place the cooked onion-tomatillo mixture in a food processor with cilantro, cumin, honey, and puree. Add the puree back to the Dutch oven, then stir in the chopped peppers and chicken stock. Bring the mixture to a boil, reduce the heat to low for the flavors to combine. Slice and finely chop the cooked pork and stir into the chili. When the soup returns to a bubble, turn off the stove, cool completely and store for make-ahead meal.
  • To reheat the chili: Place in covered pot over medium heat and cook until the pork comes to a bubble, stir in the juice of 1 lime and turn off the heat. Slice the remaining lime into wedges and serve alongside the chili.
  • For the cheesy polenta: In medium saucepan, bring the chicken stock and milk to a boil. Whisk in the polenta, stirring until the polenta just pulls from the side of the pot. Stir in the Manchego cheese and serve warm.

PORK ROAST WITH YELLOW POTATOES



Pork Roast With Yellow Potatoes image

Make and share this Pork Roast With Yellow Potatoes recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 8

1 pork shoulder, roast with the bone and rind about 2 kg (4 lbs)
2 garlic cloves, thinly sliced
1/4 cup butter
2 onions, thinly sliced
1 tablespoon dry mustard
1 cup chicken broth or 1 cup water
8 yukon gold potatoes, peeled, halved (or quartered)
salt and pepper

Steps:

  • With the rack in the middle position, preheat the oven to 170 °C (325 °F).
  • With the tip of a knife, make incisions in the roast and insert the garlic slices.
  • In a large pan, preferably enameled cast iron, brown the roast in the butter. Season with salt and pepper. Set aside on a plate.
  • In the same pan, brown the onions with the mustard. Season with salt and pepper. Add the broth and return the roast to the pan. Cover and bake for about 3 hours and 30 minutes or until the meat falls easily off the bone. Keep the roast warm on a plate, covered with aluminum foil.
  • In the same pan, bring the broth and potatoes to a boil. Cover and simmer for about 30 minutes, stirring frequently, until the potatoes are tender. Add water, if needed.
  • Serve the roast, cut into pieces, with the potatoes.

Nutrition Facts : Calories 253.6, Fat 8.5, SaturatedFat 5, Cholesterol 20.3, Sodium 201, Carbohydrate 40.7, Fiber 4, Sugar 3.3, Protein 5

ULTIMATE PORK ROAST RECIPE



Ultimate Pork Roast Recipe image

Make this juicy and tender pork roast recipe that's made in one pot complete with tons of veggies and gravy.

Provided by Emily Richter

Categories     Lunch and Dinner

Time 1h40m

Number Of Ingredients 16

3 lb. pork shoulder roast
1.5 tablespoons garlic powder
2 teaspoon onion powder
1 teaspoon chili powder
1/8 teaspoon smoked paprika
1 teaspoon coarse sea salt
1/4 teaspoon ground pepper
1/4 teaspoon ground cinnamon
1 tablespoon light brown sugar
6 medium russet potatoes (cut into large 1-inch chunks)
1 large yellow onion (diced)
6 large carrots (diced)
2 tablespoons olive oil
1 cup chicken broth
1 tablespoon maple syrup
2 tablespoon Worcestershire sauce

Steps:

  • First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
  • Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
  • Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
  • In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
  • Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
  • In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
  • Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
  • Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
  • Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
  • Serve pork roast sliced and with veggies and extra gravy.

Nutrition Facts : Calories 461 kcal, Sugar 7 g, Sodium 593 mg, Fat 23 g, Carbohydrate 31 g, Fiber 4 g, Protein 33 g, Cholesterol 99 mg, ServingSize 1 serving

MOM'S PORK ROAST WITH POTATOES, CARROTS, AND ONIONS



Mom's Pork Roast with Potatoes, Carrots, and Onions image

Provided by My Food and Family

Categories     Home

Time 1h30m

Number Of Ingredients 9

Vegetable oil
Pork tenderloin or 6 cutlets
5 lg potatoes, peeled and largely cubed
2 sweet potatoes, peeled and largely cubed
1 med yellow onion, peeled and largely cubed
1 small bag baby carrots
1 cup red wine
2 cups water
Salt and pepper to taste

Steps:

  • 1. Heat electric skillet to 350°F. In the bottom of pan, add just enough veggie oil to coat the bottom.
  • 2. Put roast in and lightly brown each side (about 4-5 min).
  • 3. Turn fire to med (275°F) and add water and red wine. Add veggies. Check every 20 min. and add water as needed. Cook approx 1 hr. 20 min. Add salt and pepper to taste.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Choose a pork roast with a good amount of marbling, as this will help keep the meat moist and flavorful during cooking.
  • Sear the pork roast in a hot skillet before roasting. This will help to develop a nice crust and lock in the juices.
  • Season the pork roast generously with salt, pepper, and other herbs and spices of your choice. This will help to enhance the flavor of the meat.
  • Roast the pork roast in a preheated oven at 350 degrees Fahrenheit for about 1 hour and 15 minutes per pound, or until the internal temperature reaches 145 degrees Fahrenheit.
  • Let the pork roast rest for about 15 minutes before carving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork roast with your favorite sides, such as roasted vegetables, mashed potatoes, or gravy.

Conclusion:

Pork roast with yellow potatoes is a classic comfort food dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a delicious and satisfying pork roast dinner that everyone will enjoy.

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