Garlic Herb Pork Loin Roast with Potatoes and Onions Tips, FAQ & printable recipe

Tips for success

To achieve an exceptionally crispy crust on your pork loin roast, pat the meat completely dry with paper towels before applying the olive oil and herb rub. Any excess moisture on the surface of the meat will create steam, which interferes with the browning process.

Additionally, ensure your garlic is freshly minced rather than pre-jarred, as fresh garlic contains natural sugars that caramelize beautifully under high heat, adding depth to the crust.

If you find that the baby potatoes and sweet onions are browning too quickly before the pork loin reaches its target internal temperature, tent the vegetables loosely with aluminum foil.

This allows the pork to continue roasting and developing its crust while preventing the vegetables from burning. Conversely, if the pork is done but the potatoes need more browning, remove the roast to a cutting board to rest and return the vegetables to the oven for a few minutes.

Variations

• Spicy Garlic Herb Pork: Add a pinch of crushed red pepper flakes to the garlic herb paste for a pleasant, subtle kick of heat.
• Balsamic Herb Pork Roast: Drizzle two tablespoons of balsamic vinegar over the potatoes and onions before roasting for a tangy, sweet finish.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator within two hours of cooking; consume within three to four days.

Freezer

Freeze sliced pork and vegetables in an airtight container or heavy-duty freezer bag for up to two to three months.

Reheat

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

Store any leftover pork loin roast, baby potatoes, and sweet onions in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain delicious and safe to consume for up to three to four days. For longer storage, slice the pork and freeze it alongside the vegetables in a freezer-safe container or heavy-duty freezer bag for up to two to three months.

You can easily prep this entire meal ahead of time to save precious minutes on busy weeknights. Assemble the garlic herb rub, apply it to the pork loin, and chop the potatoes and onions the morning of your dinner.

Store the seasoned pork and the prepped vegetables in separate covered containers in the refrigerator. When ready to cook, simply arrange them in the roasting pan and roast according to the recipe instructions.

Serving ideas

Serve this magnificent garlic herb pork loin roast sliced into thick, succulent rounds alongside a generous portion of the sizzling baby potatoes and sweet caramelized onions.

Arrange the slices beautifully on a large, warm serving platter, spooning any remaining hot pan drippings directly over the meat and vegetables to enhance their moisture and flavor. A garnish of fresh herb sprigs adds a lovely touch of color and aroma.

This hearty, complete one-pan meal pairs wonderfully with a crisp, green garden salad tossed in a light vinaigrette to cut through the richness of the pork. For a touch of sweetness, a side of homemade applesauce or a simple cranberry compote complements the savory garlic and herb profile beautifully. Serve warm crusty bread on the side to soak up every last drop of the delicious, savory pan juices.

Frequently asked questions

Recipe card

Garlic Herb Pork Loin Roast with Potatoes and Onions

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 6

Ingredients

• 3 lb pork loin roast
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 2 tbsp chopped herbs
• 1 1/2 lb baby potatoes, halved
• 2 sweet onions, cut into thick wedges

Instructions

1. Preheat the oven to 400°F (204°C). In a small bowl, combine two tablespoons of olive oil, minced garlic, and chopped herbs to form a wet paste. Pat the pork loin roast dry with paper towels, then rub the prepared garlic herb paste evenly over all sides of the roast, ensuring the fat cap is well covered.
2. Place the halved baby potatoes and sweet onion wedges directly into a large foil-lined roasting pan. Drizzle the remaining tablespoon of olive oil over the vegetables. Toss the potatoes and onions thoroughly to coat them evenly, then arrange them in a single layer around the perimeter of the pan.
3. Nestle the seasoned pork loin roast in the center of the roasting pan, surrounded by the baby potatoes and sweet onions. Place the pan in the preheated oven and roast uncovered for 45 minutes. The high heat will begin to brown the exterior of the pork loin and render its fat cap, while the potatoes and onions start to sizzle and soften in the rendering drippings.
4. Carefully remove the roasting pan from the oven. Use a large spoon to gather the hot pan drippings and spoon them generously over the sizzling baby potatoes and sweet onions to baste them. Return the roasting pan to the oven and continue roasting for another 15 to 20 minutes, or until the pork loin reaches an internal temperature of 145°F (63°C) and the vegetables are completely tender.
5. Ensure the pork loin roast has reached a safe internal temperature of 145°F (63°C), then transfer it to a clean cutting board. Let the meat rest for at least 3 minutes to allow the succulent juices to redistribute throughout the roast. Slice the pork loin into thick rounds and serve immediately alongside the tender baby potatoes and caramelized sweet onions.

Estimated nutrition per serving

Calories

460

Protein

50 g

Carbohydrates

22 g

Fat

19 g

Fiber

3 g

Sugar

4 g

Sodium

120 mg

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