Roasted pork loin with roast potatoes

120 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sal 10.0 g
Patatas 0.75 kg
Cebolla 0.4 kg
Gravy 0.5 l
Vino blanco 0.05 l
White stock 0.5 l
Creamed corn 0.02 kg
Tomato sauce 0.025 l
Sal 1.25 g

For this recipe, the following elaborations are needed:

  • White stock.
  • Baker’s potatoes (sliced roasted potatoes)
  • Roast the loin, previously salted, peppered and greased at 180-200 ºC.
  • Cook it until the loin is soft and making sure that the interior temperature is 65 ºC.
  • Remove the loin from the tray reserved for making the sauce. Leave the loin to rest so that the fibres relax and the temperature is evened out.
  • Cut the loin into fillets and place them on a baking tray, spread out but overlapping.
  • Make some gravy.
  • Pour over the gravy and place the pork in the oven until the meat is well heated, without letting it boil.


  • Spread the loin on one side of the plate adding some sauce and place the warm baker’s potatoes next to it.
Nutritional information (1 portion)
Fiber 6.82 g
Saturates 18.2 g
Monounsaturated fatty acids 24.4 g
Polyunsaturated fatty acids 14.37 g
Cholesterol 162.05 mg
Calcium 191.2 mg
Iron 6.21 mg
Zinc 4.8 mg
Vitamin A 129.13 ug
Vitamin C 61.77 g
Folic acid 118.79 ug
Salt (Sodium) 914.76 mg
Sugars 8.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.