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

Tips for success

For the most flavorful result, use fresh herbs rather than dried. If you have time, let the seasoned pork sit in the refrigerator for a few hours or overnight—this gives the flavors more time to penetrate the meat. Just be sure to bring it to room temperature before roasting.

To get extra crispy potatoes, you can parboil them for 5 minutes before roasting, but this recipe is designed to be simple and quick.

If you prefer more caramelization on the onions, you can toss them in a little honey or balsamic vinegar before roasting, but the natural sweetness is delicious as is.

Variations

• Mustard-Crusted Pork: Spread 2 tablespoons of Dijon mustard over the pork before applying the herb rub. The mustard adds a tangy kick and helps the herbs stick. Reduce the salt slightly to balance the mustard's saltiness.
• Apple and Onion Roast: Add 2 peeled and sliced apples to the roasting pan along with the onions. The apples will soften and caramelize, adding a sweet, fruity note that pairs beautifully with the pork. Use a firm, tart apple like Granny Smith.
• Smoked Paprika Rub: Add 1 teaspoon of smoked paprika to the herb rub for a subtle smoky flavor. This works especially well if you're using a grill or smoker, but it also adds depth to oven roasting. Adjust the amount to taste.
• Vegetable Medley: Swap half the baby potatoes for carrots and parsnips, cut into similar-sized pieces. The root vegetables will roast alongside the pork, absorbing the savory juices and adding color and sweetness to the dish.

Storage and make-ahead

Fridge

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

Freezer

Freeze cooked pork and vegetables in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second bursts until hot.

Store leftover pork and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a 350°F (175°C) oven until warmed through.

The pork may dry out slightly on reheating, so add a splash of broth or pan juices to keep it moist.

You can prepare the herb rub and coat the pork up to a day in advance. Keep it covered in the refrigerator, then take it out 30 minutes before roasting. The vegetables can also be washed and cut ahead of time and stored in the fridge. Assemble the pan just before roasting.

Serving ideas

Serve the pork loin roast as the centerpiece of a hearty dinner. It pairs beautifully with a simple green salad or steamed green beans to add a fresh contrast.

The potatoes and onions are substantial enough to be the only side dish, but you could also add crusty bread to soak up the pan juices.

For a complete meal, consider serving with a dollop of sour cream or a spoonful of applesauce, which complements the pork nicely.

Leftovers make excellent sandwiches the next day—slice the pork thin and pile it on bread with a little mustard and the leftover roasted vegetables.

Frequently asked questions

Recipe card

Garlic Herb Pork Loin Roast with Potatoes

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil, divided
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 2 lb baby potatoes, halved
• 2 medium red onions, cut into wedges

Instructions

1. Heat the oven to 400°F (200°C). Pat the pork loin dry with paper towels. In a small bowl, combine the minced garlic, chopped rosemary, thyme, 2 tablespoons of olive oil, salt, and pepper. Rub the mixture all over the pork loin, coating every side evenly.
2. Place the halved baby potatoes and red onion wedges in the roasting pan. Drizzle with the remaining 1 tablespoon of olive oil and toss to coat. Season lightly with salt and pepper. Push the vegetables to the edges of the pan, leaving a space in the center for the pork.
3. Place the pork loin in the center of the pan, nestled among the vegetables. Roast for 50 to 60 minutes, or until the internal temperature reaches 145°F (63°C) at the thickest part of the meat. If the vegetables are browning too quickly, cover the pan loosely with foil. Let it rest for 3 minutes before slicing.
4. Remove the pan from the oven and transfer the pork loin to a cutting board. Tent loosely with foil and let rest for at least 3 minutes before carving. The temperature will rise a few degrees during resting.
5. Using a sharp carving knife, slice the pork loin into 1/2-inch thick slices. The meat should be juicy and slightly pink in the center, with a fragrant herb crust on the outside.
6. Arrange the sliced pork on a platter or individual plates. Spoon the roasted potatoes and caramelized red onions around the meat. Drizzle any pan juices over the top for extra flavor.

Estimated nutrition per serving

Calories

540

Protein

42 g

Carbohydrates

30 g

Fat

28 g

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