Garlic Herb Roast Pork with Baby Potatoes Step-by-step instructions

Before you start

Before beginning the cooking process, bring the pork loin roast to room temperature by removing it from the refrigerator thirty minutes prior to roasting. This simple step ensures the meat cooks evenly from edge to center.

Wash the baby Yukon Gold potatoes thoroughly to remove any dirt, then pat them completely dry with paper towels; excess moisture will cause them to steam rather than roast. Melt the garlic herb butter in a small heatproof bowl so it is ready for coating and basting.

Instructions

Searing and Seasoning

1. 1Prep the Meat and Potatoes
   Preheat the oven to 375°F (190°C). Pat the pork loin roast completely dry with paper towels. Brush a portion of the melted garlic herb butter over all sides of the pork loin to help create a flavorful herb crust during roasting.
   Look for The meat should be fully coated in the butter mixture.
   Tip Drying the meat first helps the butter and herbs stick better.
2. 2Arrange the Roasting Pan
   Place the seasoned pork loin roast fat-side up in the center of a large roasting pan. Arrange the halved baby Yukon Gold potatoes in a single layer around the pork loin in the pan, tossing them with a small amount of the melted garlic herb butter.
   Look for Potatoes should be in a single layer.
   Tip Keeping potatoes in a single layer ensures they roast evenly.

At the end of this initial preparation and seasoning phase, the pork loin should be fully coated in a fragrant layer of melted garlic herb butter. The kitchen will immediately fill with the sharp, aromatic scent of garlic and herbs. The potatoes should be arranged in a single layer around the roast, ready to absorb the heat and pan juices.

Roast and Baste

3. 3Roast and Baste with Garlic Butter
   Roast in the preheated oven for 50 minutes. Carefully remove the roasting pan from the oven and baste the golden baby potatoes with the remaining melted garlic herb butter, letting the pan juices bubble. Return the pan to the oven and roast for an additional 10 to 15 minutes.
   Look for The butter should sizzle and steam.
   Tip Basting late prevents the garlic in the butter from burning.

As this roasting phase concludes, the pork roast will have developed a deep golden-brown exterior crust, and the pan juices will be bubbling vigorously. The baby potatoes will start to soften and turn a light golden color. When basted with the rich garlic herb butter, the butter should sizzle loudly upon contact with the hot pan, releasing a rich, savory aroma.

Resting and Carving

4. 4Rest and Slice the Pork
   Check the internal temperature of the pork loin using an instant-read thermometer inserted into the thickest part. Once it reaches 145°F (63°C), remove the pan from the oven. Transfer the pork loin to a warm cutting board and let it rest for at least 3 minutes, allowing the juices to redistribute. Slice the pork into thick pieces and serve alongside the glistening baby potatoes.
   Look for The meat must rest to retain juices.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Never skip the resting period or the roast will dry out.

Upon completing the final cook and resting period, the pork loin will display a beautifully browned, glistening herb crust that yields slightly to pressure.

The potatoes will be deeply golden, crispy on the outside, and tender when pierced with a fork. Slicing the rested meat will reveal a juicy, slightly blush-pink interior, with hot, flavorful juices running onto the carving board.

Common mistakes

One common mistake is slicing the pork loin immediately after removing it from the oven. Without a proper resting period, the pressurized juices will rapidly escape onto the cutting board, leaving the meat dry and tough.

Another frequent error is overcrowding the roasting pan with too many potatoes. If the potatoes are piled on top of each other, they will trap steam and become mushy rather than developing a crispy, golden-brown exterior. Always use a sufficiently large pan.

How to tell it’s done

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

Avoid overcooking pork loin, as it is a lean cut that dries out quickly if cooked past this temperature. The baby potatoes are done when they are easily pierced to the center with a sharp knife and have a crispy skin.

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