Roasted Applewood Pork, Golden Potatoes and Creamy Aioli
TOTAL TIME1 hr 30 mins
SKILL LEVELAdvanced
SERVINGS3
About this RecipeThis recipe featuring applewood smoked bacon pork loin, fingerling potatoes, and creamy aioli with horseradish checks all the boxes—rich, savory and satisfying with a hint of heat. Why mess with perfection?
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Ingredients
Gather Ingredients from the list below 2 lbs. Fingerling potatoes 3 Medium onions, quartered 1 tbsp. Canola oil as desired Salt as desired Pepper 2/3 cup Sour cream 1/3 cup Mayonnaise 1/4 cup Milk 2 cloves Garlic, minced 1 tbsp. Horseradish, grated as desired Coarsely ground black pepper
Gather Ingredients from the list below
Roasted Applewood Pork and Potatoes
Creamy Aioli
Directions
1.
Preheat the oven to 375°F.
2.
In a small bowl, combine the sour cream, mayonnaise, milk, garlic, and horseradish.
3.
Sprinkle the mixture with black pepper, then cover and refrigerate until ready to serve.
4.
Place the potatoes and onion in a shallow roasting pan or on a baking sheet.
5.
Toss the vegetables with oil until well coated, then spread them in a single layer and season with salt and pepper.
6.
Place the pork loin filet on top of the potato mixture, bacon side up.
7.
Roast for about 1 hour and 15 minutes, or until the internal temperature of the pork reaches 150°F.
8.
Remove the pork from the pan and transfer it to a cutting board.
9.
Let the pork rest for 10 minutes before slicing it very thin.
10.
Divide the sliced pork and serve with the roasted potato mixture and the chilled aioli.
