Garlic Herb Pork Loin Roast with Potatoes

This garlic herb pork loin roast with potatoes is the ultimate one-pan dinner: a juicy, herb-crusted roast surrounded by golden baby potatoes and sweet caramelized red onions.

The whole meal comes together in a single roasting pan, making cleanup a breeze. Perfect for a Sunday supper or a special weeknight meal, this roast is both impressive and surprisingly simple to make.

A pork loin roast is a lean, mild cut that takes well to bold seasonings. Here, it's coated in a fragrant mixture of garlic, rosemary, and thyme, then roasted alongside baby potatoes and red onions until everything is tender and caramelized.

The result is a complete, satisfying meal with minimal effort and maximum flavor. The potatoes soak up the savory juices from the pork, while the onions turn sweet and jammy as they roast. This recipe is designed for busy home cooks who want a hearty, delicious dinner without a lot of fuss.

Ingredients

Why this recipe works

Roasting the pork loin at a high temperature ensures a nicely browned crust while keeping the interior juicy and tender. The herb and garlic rub forms a flavorful coating that clings to the meat as it cooks, infusing every slice with savory goodness.

Placing the roast on a bed of vegetables allows the pork to cook evenly and the vegetables to absorb the delicious drippings.

The baby potatoes and red onions are roasted in the same pan, so they become caramelized and deeply flavorful. The high heat causes the natural sugars in the onions to caramelize, producing a sweet contrast to the savory pork. The potatoes crisp up on the outside while staying fluffy inside, making them the perfect accompaniment to the roast.

Notes and substitutions

Choose a pork loin roast that is well-trimmed and has a nice layer of fat on top for added moisture. If your roast is tied, leave the twine on during cooking to help it hold its shape. Fresh herbs are key here—they provide a bright, aromatic flavor that dried herbs can't match. If you only have dried, use about one-third of the amount.

Baby potatoes are ideal because they cook quickly and evenly, but you can substitute regular potatoes cut into chunks. Red onions are sweeter than yellow onions and hold their shape well when roasted, but shallots or yellow onions also work.

For the best results, use a roasting pan that is large enough to hold the pork and vegetables in a single layer without overcrowding.

• fresh rosemary and thyme: 1 1/2 tsp dried rosemary and 1 tsp dried thyme, or use 2 tsp Italian seasoning
• baby potatoes: Yukon Gold or red potatoes cut into 1-inch chunks
• red onions: Yellow onions or shallots
• kosher salt: 1 tsp fine sea salt

Equipment

• Roasting pan (9x13-inch or similar)
• Aluminum foil
• Tongs
• Carving knife
• Cutting board
• Instant-read thermometer