Christmas Herb-Roasted Pork Loin with Golden Potatoes Tips, FAQ & printable recipe

Tips for success

For the absolute best results, use a meat thermometer rather than relying solely on cooking times. Pork loin can dry out quickly if overcooked, so monitoring the internal temperature is the most reliable way to ensure a juicy outcome.

If the potatoes are not quite as crispy as desired when the pork reaches its target temperature, transfer the pork to a cutting board to rest and return the potatoes to the oven for an additional five to ten minutes.

To enhance the pan sauce, scrape up any browned bits from the bottom of the roasting pan after removing the pork and potatoes.

Whisk in a splash of warm broth or a pat of cold butter to create a rich, savory jus that can be drizzled over the sliced pork loin just before serving. This simple step adds an extra layer of depth and moisture to the finished dish.

Variations

• Maple-Glazed Pork: Brush the pork loin with a mixture of pure maple syrup and Dijon mustard during the last fifteen minutes of roasting for a sweet and savory glaze.
• Lemon-Herb Pork: Add fresh lemon zest and a squeeze of fresh lemon juice to the garlic-herb butter to provide a bright, citrusy lift to the rich roast.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze sliced pork and potatoes in a freezer-safe container with pan juices for up to 2 months.

Reheat

Reheat covered in a 325°F (163°C) oven with a splash of broth until warmed through to 165°F (74°C).

Store any leftover roasted pork loin and golden potatoes in an airtight container in the refrigerator for up to three to four days. Keep the sliced pork submerged in any remaining pan juices to help maintain its moisture and prevent it from drying out during storage, ensuring it stays delicious for future meals.

The garlic-herb butter can be prepared up to three days in advance and stored in the refrigerator. The pork loin can also be rubbed with the herb butter the morning of your dinner, covered, and kept in the refrigerator until ready to roast.

Never let the raw pork loin sit at room temperature for more than thirty minutes before it goes into the oven, keeping it safely chilled until cooking time.

Serving ideas

Present the sliced herb-roasted pork loin on a large, warm serving platter, elegantly encircled by the golden roasted baby potatoes.

Drizzle the warm pan juices directly over the meat slices to keep them glistening and flavorful, and garnish the platter with a few fresh sprigs of herbs for a festive holiday touch that will impress your guests.

This hearty roast pairs beautifully with classic holiday side dishes such as steamed green beans, roasted Brussels sprouts, or a crisp green salad. Serve with a side of cranberry sauce or a savory apple chutney to complement the rich, herbaceous flavors of the pork and potatoes, making it a complete and memorable holiday feast.

Frequently asked questions

Recipe card

Christmas Herb-Roasted Pork Loin with Golden Potatoes

Prep 20 minCook 1 h 10 minRest 15 minTotal 1 h 45 minServes 8

Ingredients

• 3 lb boneless pork loin roast, fat cap intact
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 3 tbsp finely chopped fresh herbs
• 1 1/2 lbs baby potatoes, halved
• 1 cup broth

Instructions

1. In a small mixing bowl, combine the softened unsalted butter, minced garlic, and chopped fresh herbs. Use a fork or spatula to mash the ingredients together until a smooth, uniform herb butter forms.
2. Pat the pork loin dry with paper towels. Rub two-thirds of the prepared garlic-herb butter evenly over all sides of the pork loin, focusing on the fat cap. Toss the halved baby potatoes with the remaining herb butter in a separate bowl until well coated.
3. Place the buttered pork loin fat-side up in the center of a large roasting pan. Arrange the coated baby potatoes around the roast in a single layer. Carefully pour the broth into the bottom of the pan around the potatoes, avoiding pouring it directly over the pork. Roast in a preheated oven at 375°F (190°C) for about 60 to 70 minutes.
4. Remove the roasting pan from the oven once the pork loin reaches an internal temperature of 145°F (63°C) when tested with a meat thermometer in the thickest part. Transfer the pork to a cutting board and let it rest for at least 15 minutes to allow the juices to redistribute. Keep the potatoes warm in the pan. Slice the rested pork and serve immediately alongside the golden potatoes.

Contains: milk

Estimated nutrition per serving

Calories

340

Protein

27 g

Carbohydrates

15 g

Fat

19 g

Fiber

2 g

Sugar

1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.