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

Tips for success

For the crispiest potato skins, ensure the cut potatoes are dried thoroughly with paper towels after washing before tossing them with the seasonings.

Moisture on the potato surface turns to steam, which can delay the browning process in the roasting pan. Spacing the potatoes cut-side down against the bottom of the pan also encourages deep caramelization.

If the garlic bits on the top of the loin begin browning too quickly during the late stages of cooking, place a loose piece of foil over the top of the meat.

This shields the delicate aromatics from intense upper-element heat while allowing the potatoes around the perimeter to continue sizzling and softening to perfection.

Variations

• Crushed Rosemary Pork: Focus heavily on finely chopped fresh rosemary within the herb mix to lend a deep, woodsy profile that complements the roasted baby potatoes beautifully.
• Thyme and Black Pepper Pork: Increase the proportion of fresh thyme leaves and cracked black pepper in the seasoning for a sharper, herbaceous crust on the pork medallions.

Storage and make-ahead

Fridge

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

Freezer

Freeze sliced pork and potatoes in a freezer-safe container for up to 2 months.

Reheat

Warm in a 325°F (165°C) oven covered with foil with a splash of water until heated through.

Allow any leftover pork loin and roasted baby potatoes to cool at room temperature for no more than 2 hours before packing.

Transfer the food into an airtight container and refrigerate promptly to preserve moisture and flavor. Label the container clearly to ensure leftover meals are consumed while at peak quality.

The garlic and chopped herbs can be prepped up to 24 hours in advance and kept chilled in a small covered dish. The baby potatoes can also be washed, halved, and stored submerged in cold water in the refrigerator a day ahead; simply drain and dry them thoroughly before tossing with the herbs and roasting.

Serving ideas

Present the dish family-style by setting the roasting pan directly on a heatproof trivet in the center of the dining table.

Carve thick medallions and ladle warm pan juices over each portion alongside generous spoonfuls of roasted baby potatoes. Pair with a crisp, simple green salad to balance the savory depth of the roast.

For individual plated service, fan two or three juicy medallions across a warm dinner plate beside a cluster of golden potatoes. Drizzle any clear drippings from the carving board over the pork medallions to enhance their natural shine and savor. Serve immediately while hot and steaming.

Frequently asked questions

Recipe card

Garlic Herb Pork Loin with Roasted Baby Potatoes

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 4

Ingredients

• 2 lb pork loin
• 1.5 lb baby potatoes, halved
• 4 cloves garlic, minced
• 2 tbsp herbs, chopped

Instructions

1. 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.
2. 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.
3. 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.

Estimated nutrition per serving

Calories

310

Protein

35 g

Carbohydrates

25 g

Fat

7 g

Fiber

3 g

Sugar

1 g

Sodium

140 mg

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