Garlic Herb Roast Pork with Baby Potatoes in One Pan Tips, FAQ & printable recipe

Tips for success

Temperature is everything with lean pork. Insert the instant-read thermometer into the thickest part of the roast, angled toward the center, and check two spots before deciding; the thin tip always reads higher than the thick end.

Pull at 145°F (63°C) and count the rest as part of the cooking, since the temperature climbs slightly while the meat sits. If the crust browns before the interior is done, tent a strip of foil over the top and keep roasting.

Give the potatoes the best chance to crisp by halving them to even sizes and placing them cut side down in a single layer. If the pan looks crowded around a large roast, use a second small pan rather than stacking the potatoes. A spoonful of the herb paste reserved from the bowl can be stirred into the potatoes just before they go into the oven for an extra hit of garlic flavor.

Variations

• Pork tenderloin version: Swap the loin for two pork tenderloins, about 1 to 1 1/4 lb each. Rub with the same garlic herb paste and roast at 425°F, starting to check the temperature after 25 minutes; tenderloins are smaller and reach 145°F faster than a whole loin.
• Lemon garlic twist: Add the zest of one lemon and a tablespoon of lemon juice to the garlic herb paste. The citrus brightens the rosemary and thyme and cuts through the richness of the pork drippings that the potatoes roast in.
• Smoked paprika crust: Stir 2 teaspoons of smoked paprika into the herb paste before rubbing it on the pork. The paprika deepens the color of the crust and adds a gentle smoky edge that pairs well with the roasted garlic.
• Root vegetable pan: Add halved carrots and chunks of parsnip to the pan along with the baby potatoes. Toss them in the same herb paste; they roast in the drippings and turn sweet and caramelized at the edges alongside the pork.

Storage and make-ahead

Fridge

Refrigerate leftovers in airtight containers within 2 hours of cooking; the pork keeps 3 to 4 days, the potatoes about 3.

Freezer

Freeze sliced pork tightly wrapped for up to 2 months; potatoes do not freeze well and are best eaten fresh or refrigerated.

Reheat

Reheat slices in a covered dish with a spoonful of pan juices at 300°F until warmed through; crisp potatoes in a hot skillet.

Cool the leftover pork and potatoes on the counter for no more than 2 hours, then transfer them to shallow airtight containers and refrigerate. Sliced pork keeps its texture better than a half-carved roast, so carve only what will be eaten at the table.

The pork keeps for 3 to 4 days and the potatoes for about 3 days, though their crisp edges soften in the fridge. Store the pan juices in a small separate container and spoon them over the reheated slices to bring back moisture.

The garlic herb paste can be made up to 2 days ahead and kept covered in the refrigerator; the olive oil holds the minced garlic and chopped herbs in good condition. The potatoes can be halved a day ahead and stored submerged in cold water in the refrigerator, then dried thoroughly before tossing with the paste.

The roast itself should be seasoned no more than a few hours ahead, since salt left on the surface overnight draws moisture out and softens the crust. On the day, everything goes straight from staging to the hot oven.

Serving ideas

Serve the roast carved into thick slices with the roasted baby potatoes alongside, pan juices spooned over the pork at the table.

The dish reads as a complete Sunday dinner on its own, and a simple green vegetable or a crisp salad rounds it out without competing with the garlic and herbs. Warm plates make a real difference here; a few minutes in a low oven keeps the crust crisp until the last bite.

For a family-style presentation, arrange the slices down the center of a large platter with the potatoes piled around them and the pan juices poured over everything. Leftover slices make excellent sandwiches the next day, especially with a little mustard. If serving a crowd, plan on about 8 oz of roast per person, which is what this 3 lb roast comfortably provides for six.

Frequently asked questions

Recipe card

Garlic Herb Roast Pork with Baby Potatoes in One Pan

Prep 20 minCook 1 h 15 minRest 10 minTotal 1 h 45 minServes 6

Ingredients

• 3 lb boneless pork loin roast, at room temperature for 30 minutes
• 1 1/2 lb baby potatoes, halved
• 1/4 cup olive oil
• 8 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper

Instructions

1. Pat the pork loin roast completely dry on every side with paper towels, then set it on a carving board. Sprinkle the kosher salt and black pepper evenly over the surface, pressing gently so the seasoning adheres. A dry surface is what lets the herb crust grip and brown instead of steaming in its own moisture.
2. In a small bowl, stir the olive oil, minced garlic, chopped rosemary, and chopped thyme into a fragrant, spoonable paste. Let it sit for a few minutes so the garlic flavors the oil. This paste does double duty: it seasons the pork crust and coats the potatoes as they roast.
3. Rub about two-thirds of the garlic herb paste all over the salted pork, working it into every crevice. In a large mixing bowl, toss the halved baby potatoes with the remaining paste until each piece glistens. Keep the two apart for now so the potatoes can hit the hot pan and crisp on their cut sides.
4. Heat the oven to 425°F (220°C). Place the coated pork loin roast fat side up in a metal roasting pan and slide it onto the lower-middle rack. Roasting fat side up lets the melting fat baste the meat as it cooks. Set a timer for 30 minutes and leave the oven door closed.
5. Pull the pan out carefully and scatter the coated baby potatoes around the roast in a single layer, cut sides down. Return the pan to the oven. The potatoes roast in the pork drippings and herb oil, picking up golden edges and garlic flavor while the meat finishes cooking through.
6. Continue roasting for another 35 to 45 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C). The potatoes should be deep golden and tender when pierced. Once the temperature is reached, the pork is cooked through and must rest for at least 3 minutes before carving. If the potatoes finish early, lift them out with tongs and keep them warm while the pork finishes.
7. Transfer the pork to a clean carving board and let it rest for at least 3 minutes, ideally 10, loosely tented with foil. Resting lets the juices settle back into the meat instead of running onto the board with the first cut. Leave the potatoes in the warm pan so they stay crisp until serving.
8. Using a sharp carving knife, slice the roast into thick, even pieces about 3/4 inch wide, cutting across the grain. The exterior should show a dark herb crust and the interior a pale, juicy pink. Lift each slice with tongs so the crust stays intact on the plate.
9. Arrange the carved slices on warm plates with a generous spoonful of roasted baby potatoes alongside. Spoon any pan juices left in the roasting pan over the pork just before it reaches the table. Serve right away while the crust is crisp and the potatoes are still hot from the oven.

Estimated nutrition per serving

Calories

560

Protein

40 g

Carbohydrates

25 g

Fat

28 g

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