Garlic Herb Pork Loin with Roasted Baby Potatoes Step-by-step instructions

Before you start

Before beginning, remove the pork loin from the refrigerator about thirty minutes prior to cooking to take off the chill, ensuring it cooks evenly from edge to center. Pat the meat completely dry with paper towels to help the herb seasoning adhere and to promote a better sear.

Wash the baby potatoes thoroughly, cut them in half, and dry them completely. Melt the garlic herb butter, preheat your oven to 400°F (204°C) so it is hot and ready, and gather all your roasting equipment.

Instructions

Prepping and Searing the Roast

1. 1Season the pork loin
   Rub the pork loin roast thoroughly with two tablespoons of the herb seasoning, pressing it firmly into the meat to form an even, fragrant crust.
   Look for Ensure the seasoning sticks well to the meat.
   Tip Pat the pork dry with paper towels before rubbing.
2. 2Arrange potatoes
   Place the halved baby potatoes in a dark baking dish, toss them with the remaining herb seasoning, and position the seasoned pork loin in the center.
   Look for Keep the potatoes in a single layer around the pork.
   Tip Using a dark baking dish helps the potatoes crisp better.

At the end of this initial preparation phase, the pork loin should be thoroughly coated in the fragrant herb seasoning, and the potatoes should be tossed evenly. The oven must be fully preheated, and the roasting pan should begin to emit a rich, savory aroma as the pork starts to brown and the first drops of fat render into the pan.

Roasting and Basting with Herb Butter

3. 3Start roasting
   Place the baking dish in a preheated oven at 400°F (204°C) and roast for 30 minutes, allowing the pork exterior to sear and the potatoes to begin softening.
   Look for The pork should begin to brown slightly.
   Tip Do not cover the dish while roasting.
4. 4Baste with herb butter
   Carefully pull the baking dish from the oven and spoon the melted garlic herb butter and sizzling pan juices generously over the baby potatoes and the pork loin roast.
   Look for The butter should sizzle as it hits the hot pan.
   Tip Spoon the juices evenly to coat every potato.

During this roasting phase, you should hear a gentle sizzling sound from the pan as the potatoes cook in the drippings. The kitchen will fill with the intense aroma of roasted garlic and herbs.

When you spoon the melted garlic herb butter over the potatoes, it should sizzle immediately upon contact, indicating the pan is at the correct roasting temperature.

Resting and Carving

5. 5Final roast and check
   Return the dish to the oven and roast until the pork loin reaches a safe internal temperature of 145°F (63°C) when tested with a thermometer, then let the meat rest at least 3 minutes.
   Look for The thermometer must read 145 degrees Fahrenheit.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest keeps it tender and juicy.
6. 6Slice and serve
   Using a sharp carving knife, slice through the tender, herb-crusted pork loin to reveal the glistening, juicy meat, and serve immediately with the crispy golden potatoes.
   Look for Steam should rise as you slice the tender meat.
   Tip Cut slices evenly for a beautiful presentation.

At the end of the cooking process, the pork loin will have a deeply golden, caramelized herb crust, and the potatoes will be crispy and browned on the edges. When checked with a meat thermometer, the pork must register an internal temperature of 145°F (63°C). After resting, slicing the meat should reveal a moist, juicy interior with clear juices.

Common mistakes

One common mistake is carving the pork loin immediately after removing it from the oven. Slicing it too soon allows all the precious, hot juices to run out onto the cutting board, leaving the meat dry and tough.

Another error is crowding the baking dish; if the potatoes are piled on top of each other, they will steam instead of roast, resulting in a soggy texture rather than a crispy, golden skin. Finally, avoid using a dull knife to slice the pork, which tears the meat.

How to tell it’s done

To determine perfect doneness, always rely on an instant-read digital meat thermometer inserted into the thickest part of the pork loin. The roast is safely cooked and perfectly juicy when it reaches an internal temperature of 145°F (63°C).

Once this temperature is achieved, transfer the pork to a cutting board and let it rest for at least 3 minutes, allowing the juices to redistribute throughout the meat before slicing. The potatoes should be tender when pierced with a fork.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest