Preheat the oven to 325 F165 CGas 3. Clean and cut 1 pound of red potatoes.
Drain cool and place in a bowl.
Pork loin and potato recipe. Roast in the preheated oven for 50 to 55 minutes. Step 4 BAKE 30 to 35 minutes or until meat thermometer registers 160F. Pat tenderloin dry with a paper towel.
Whisk together brown sugar garlic soy sauce balsamic vinegar red pepper flakes and paprika. Season red potatoes with salt and pepper and arrange around the roast. Rub the pork all over with the olive oil and then coat it well.
Arrange potatoes in an even layer around pork. In a pot with enough water to cover boil the potatoes for about 10 minutes. Place sweet potatoes and cinnamon in a resealable plastic bag and.
Drizzle butter and herbs over pork and potatoes. Trim a pork tenderloin of fat and silverskin. Cook for 45 minutes or until potatoes are fork-tender.
Preheat oven to 400 convection or 425 conventional. Meanwhile peel and quarter potatoes. Peel and cut 3 medium carrots into ½ inch medallions.
Place the pork on a large plate. Return pork to the empty portion of the pan. ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixtureStir to coat potatoes.
Rub pork loin with 1 teaspoon garlic powder 1 teaspoon onion powder 1 12 teaspoons thyme then sprinkle with salt and pepper. Place pork loin in a shallow roasting pan. Mix together the salt rosemary celery seed black pepper and minced garlic in a small bowl.
Add broth to the pan and transfer to preheated oven. Pour over pork tenderloin then turn the tenderloin over a couple of times to make sure all sides are coated. Scoot the potatoes to one half of the pan.
Toss with olive oil 12 teaspoon thyme 12 teaspoon garlic powder chives salt. Generously season pork and potatoes with herbs salt and pepper. Toss potatoes lightly to coat in herb butter.
Place the pork roast in a medium baking dish.