Project Description

Pork Roast with Potatoes and Onions

Pork is a staple in our kitchen. In fact we make it more often than chicken. This roast pork recipe is perfect for an easy but impressive dinner especially if you’re feeding a family. It’s just perfect for me and Mike because we love the leftovers. Sometimes we put whatever is unfinished right back in the roasting pan, cover it with foil and stick it in the fridge until lunch time the next day. It warms up quickly in the oven and lunch is served. We list carrots as optional in this recipe. They add sweetness to this dish so if you are looking for a more savory flavor profile, omit them. We make it either way depending on our mood and what’s in the fridge.


  • 1 boneless pork roast about 2 pounds – we usually go with the smallest weight we find since there’s just two of us
  • Olive oil for dressing pork and vegetables
  • 1 1/2 teaspoon of salt plus more to taste
  • 2 teaspoon of black pepper or to taste using your pepper mill
  • 1 bayleaf
  • 1 cup white wine
  • 1 1/2 tablespoons of dried rosemary, crushed or 2-3 sprigs of fresh chopped
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3-4 potatoes – we used yukon gold
  • 3-4  medium onions – we used yellow onions
  • 2 carrots, chopped in 1 inch chunks – optional

Instructions – Bake at 350 degrees for about 60 minutes+/-

  1. Remove roast from refrigerator to rest at room temperature about 30-60 minutes
  2. Wash and cut potatoes into one inch chunks, skin on and place in large mixing bowl
  3. Cut onions into quarters and add to mixing bowl
  4. Peel and chop carrots into roughly one inch chunks and add to mixing bowl – if using
  5. Drizzle potatoes and onions with enough olive oil to coat them
  6. Season with salt, reserving one teaspoon for the pork
  7. Season with half of the pepper, garlic powder, onion powder and rosemary and mix well and set aside
  8. Coat the roast with olive oil on all sides
  9. Season with the rest of the salt, pepper, garlic powder, onion powder and rosemary on all sides and place in roasting pan, fat side up
  10. Place potatoes and onions around the roast
  11. Place roasting pan in oven, uncovered for about 30 minutes
  12. Then add the white wine and continue cooking for about 30 minutes depending on the exact size of your roast and your oven – all oven temperatures vary

Note: You can measure out all of the seasoning except the salt into small prep bowls, seasoning the onions and potatoes first. Now you can use the remaining herbs to season the pork without worrying about your hands touching the meat. Season with the salt separately so that you can control the amount. Give the pork a generous amount (around 1 teaspoon), but ultimately use salt to your taste. Also, please take note that we use Diamond Crystal Kosher salt. If you are using regular table salt, reduce the amount slightly. The difference in crystal size will affect the quantity needed.

Be sure to check the roast during the cooking process as all ovens vary. Using a meat thermometer is the easiest way to determine doneness and they are very inexpensive. The temperature should be between 145 degrees for medium rare (just how we like it) to 160 degrees for medium keeping in mind about a 3-5 minute rest period before slicing and serving.