Makes 6 servings or more
(There is no need to use a cover for this casserole dish.)
Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:
2 Tblsp. minced garlic (fresh is better)
2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)
1 onion sliced thin (optional)
S&P to taste
3-4 medium sized peeled baking potatoes cut into 1-inch cubes
1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary
2 Tblsp. plus some- olive oil
1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast
- Preheat oven to 425 degrees.
- In a small bowl, mix the garlic, fresh sage, and S&P.
- Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
- Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
- With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
- Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture. Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
- Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
- Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
- Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more. Start checking the meat by sticking an instant-read thermometer. It should register 145 to 150 degree F when done. Don’t let the roast over cook. Pork tends to dry out rapidly.
- When you think that the pork is just about done, take the roast out and place on a warm platter. Let rest for 10 to 15 minutes.
- In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then. Once again, watch carefully that it won’t crisp too much.
- I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
- A crisp white wine will go perfectly with this dish. Bon Appetit.
For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com Call Margot for personal cooking help @ 721-3551.
Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.