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Friday, August 10, 2012

MARJORAM PORK LOIN WITH FINGERLING POTATOES

I always tend to use as much garlic as possible when cooking - love it!! This had the most wonderful aroma while cooking (I did sneak in a couple of extra garlic cloves).
We received a last minute invitation for dinner to a friends house, so I took the pork loin with us - it was moist and flavorful - but didn't compare to the authentic German food we were served, or the Portuguese wine, or the fascinating conversation. However, the kids loved it, and the adults complemented it, so I would definitely make it again.

MARJORAM PORK LOIN WITH FINGERLING POTATOES


4 to 6 sprigs of fresh marjoram
2 to 4 cloves of garlic, peeled and coarsely chopped
salt
ground black pepper
12 ounces pork loin
olive oil
1/2 lemon, thinly sliced
6 to 8 fingerling potatoes, scrubbed and cut into chunks

Heat oven to 400F.
Strip leaves and buds from marjoram sprigs, discarding stems.
On a cutting board, finely mince marjoram leaves, buds, garlic and a pinch of salt until mixture forms a paste.
Season pork on all sides with salt and pepper. Rub marjoram mixture all over pork.
In an oven safe skillet, add just enough oil to coat and heat over medium-high heat. Brown pork on both sides. Place sliced lemon on top of pork. Add potatoes to skillet and drizzle potatoes with a little oil and season to taste with salt and pepper. Transfer skillet to oven and roast until pork reaches an internal temperature of 155F and potatoes are tender.
Enjoy!

Recipe adapted from Arkansas Democrat Gazette, May 2009
www.arkansas.com/dining/recipes/

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