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

Tips for success

To achieve the ultimate crispy texture on your roasted baby potatoes, make sure they are completely dry before tossing them in the herb seasoning. Any lingering moisture on the potato skins will create steam in the hot oven, preventing them from browning and crisping properly.

Additionally, place the potatoes cut-side down in the baking dish for the first half of the roasting time; this direct contact with the hot pan creates a beautiful, deeply caramelized crust that locks in the fluffy interior.

Always make sure to use a meat thermometer rather than relying solely on time, as oven temperatures can vary and pork loin can easily dry out if left in the oven too long.

If you find that the herb seasoning is browning too quickly or starting to burn in the roasting pan, tent a piece of aluminum foil loosely over the baking dish. This protects the delicate herbs from direct heat while allowing the pork loin to finish cooking to its safe internal temperature.

Variations

• Lemon Herb Pork Roast: Add the zest of one lemon to the herb seasoning before rubbing the pork loin and roasting.
• Spicy Garlic Pork Roast: Add half a teaspoon of red pepper flakes to the garlic herb butter before basting the potatoes.

Storage and make-ahead

Fridge

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

Freezer

Freeze the sliced pork loin in an airtight container for up to 2 months; potatoes do not freeze well.

Reheat

Reheat slices gently in a skillet over medium-low heat with a splash of broth, or in a 325°F (163°C) oven covered with foil.

Store any leftovers in an airtight container in the refrigerator within two hours of cooking to ensure food safety. Properly stored, the roasted pork loin and potatoes will keep well for up to three to four days. To maintain the best quality, slice the remaining pork before storing, which makes portioning and reheating much easier. Keep the pan juices in a separate small container to pour over the meat when you are ready to reheat it.

You can prepare several elements of this dish ahead of time to save precious minutes on busy evenings. Measure out the herb seasoning and melt the garlic herb butter up to a day in advance, storing them in airtight containers. You can also trim the pork loin and rub it with the herb seasoning up to twelve hours ahead, keeping it wrapped tightly in plastic wrap in the refrigerator until you are ready to roast.

Serving ideas

Present this spectacular roast on a large, warmed serving platter to keep the meat hot during carving. Arrange the beautifully sliced pork loin down the center of the platter, showing off the juicy, tender interior and the dark, herb-flecked crust.

Surround the meat with the golden, crispy baby potatoes, and spoon any remaining warm garlic herb butter and savory pan juices directly over the top of both the pork and potatoes just before serving.

This hearty main course pairs wonderfully with a crisp, green garden salad tossed in a light vinaigrette, which helps cut through the rich, buttery flavors of the roast.

Steamed green beans, roasted asparagus, or a simple side of glazed carrots also make excellent vegetable accompaniments that balance the plate beautifully. Serve with a crusty French baguette or dinner rolls to soak up every last drop of the delicious herb-infused pan juices.

Frequently asked questions

Recipe card

Garlic Herb Pork Loin with Roasted Baby Potatoes

Prep 15 minCook 50 minRest 5 minTotal 1 h 10 minServes 6

Ingredients

• 3 lb pork loin roast, fat cap intact
• 1 1/2 lbs baby potatoes, washed and halved
• 3 tbsp herb seasoning, divided
• 4 tbsp garlic herb butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

38 g

Carbohydrates

22 g

Fat

26 g

Fiber

2.5 g

Sugar

1.2 g

Sodium

680 mg

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