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

Before you start

Before beginning, keep raw pork refrigerated until shortly before cooking, allowing it to sit at room temperature for at most 30 minutes to encourage even roasting. Scrub the baby potatoes thoroughly and cut them into uniform halves so they roast at the exact same pace.

Preheat the oven fully before inserting the roasting pan to ensure the crust begins setting immediately. Place the carving knife, carving fork, and instant-read meat thermometer within reach on the workspace.

Instructions

Seasoning and Pan Assembly

1. 1Season the pork and potatoes
   Preheat the oven to 400°F (200°C). In a small bowl, combine the minced garlic and chopped herbs. Place the pork loin in the center of a large roasting pan and arrange the halved baby potatoes around it. Press the garlic and herb mixture evenly over the surface of the pork loin and toss the baby potatoes with the remaining seasoning until well coated.
   Look for The pork and potatoes are thoroughly and evenly coated in the fragrant garlic herb mixture.
   Tip Pat the pork loin dry with paper towels beforehand so the garlic and herbs cling firmly to the surface.

The pork loin and halved baby potatoes should be thoroughly seasoned with the garlic and herb mixture. The garlic and herbs should cling neatly to the meat's surface and the cut sides of the potatoes.

The roasting pan must appear tidy, with the pork set in the middle and the potatoes arranged evenly around it in a single layer to ensure proper air circulation.

Roasting in the Oven

2. 2Roast until tender
   Transfer the roasting pan to the preheated oven. Bake until the potatoes are tender and the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the loin. After reaching 145°F (63°C), let the meat rest for at least 3 minutes before carving.
   Look for The pork has developed an aromatic herb crust and registers the target internal temperature.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Stir the baby potatoes gently halfway through cooking to ensure even heat exposure in the roasting pan.

Aromas of toasted garlic and herbs should fill the kitchen as the pan roasts. The crust on the pork will turn rich and golden, while the skins on the baby potatoes will begin to wrinkle and brown. Check the meat's internal temperature as the cooking clock winds down to avoid overcooking, ensuring it reaches the necessary threshold before resting.

Resting and Medallion Carving

3. 3Rest and carve
   Remove the roasting pan from the oven and transfer the pork loin to a carving board to complete its resting period. Use a sharp carving knife and fork to slice the pork into tender medallions, then spoon up the golden roasted baby potatoes from the pan to serve alongside.
   Look for The interior juices have settled, yielding clean, moist, and tender slices.
   Tip Always slice across the grain of the meat to guarantee each medallion remains tender when chewed.

The pork loin must rest on a clean carving board for at least 3 minutes, letting internal pressures settle and keeping every slice remarkably juicy. When carved with a sharp knife, the medallions should hold their shape cleanly without tearing, and the surrounding baby potatoes should be tender, steaming, and spooned effortlessly straight from the pan.

Common mistakes

A frequent mistake is slicing into the roasted pork loin immediately after pulling it from the oven. Bypassing the resting period causes the trapped juices to flood out over the cutting board, drying out the meat.

Another misstep is crowding the baby potatoes under the meat, which traps steam instead of letting them roast until crisp. Lastly, failing to use an accurate thermometer leads either to dry, overcooked pork or undercooked meat.

How to tell it’s done

The pork is perfectly cooked when a meat thermometer inserted into the thickest section registers an internal temperature of at least 145°F (63°C), followed by a mandatory rest of at least 3 minutes.

The meat will appear succulent and glistening, showing a faint, blush hue in the center while remaining fully safe and juicy. The baby potatoes are done when a fork slides into their centers with no resistance, revealing a creamy interior beneath a blistered skin.

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