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

Tips for success

For the absolute best results, choose a pork loin roast with a visible fat cap on top. As the roast cooks, this fat cap slowly melts and bastes the meat, keeping it incredibly moist and flavorful.

When placing the roast in the pan, always position it fat-side up so this natural basting process can occur throughout the roasting cycle. You can trim excess fat before serving if desired, but leaving it on during cooking is essential for moisture.

To achieve an exceptionally crispy texture on the baby potatoes, ensure they are completely dry before tossing them in the melted garlic herb butter. Any surface moisture on the potatoes will create steam in the hot oven, which softens the skin instead of frosting it.

Additionally, avoid stirring the potatoes too frequently during the initial roasting phase; letting them sit undisturbed against the hot surface of the roasting pan helps form a beautiful, golden crust.

Variations

• Spicy Mustard Glaze: Brush the pork loin with a mixture of Dijon mustard, brown sugar, and a pinch of cayenne pepper during the last fifteen minutes of roasting.
• Citrus Herb Roast: Add fresh orange and lemon slices to the roasting pan and rub the pork with grated orange zest for a bright, citrusy flavor profile.

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 in a freezer-safe container for up to 2 to 3 months; potatoes do not freeze well.

Reheat

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

Store any leftover roast pork and potatoes in an airtight container in the refrigerator within two hours of cooking. To keep the meat moist, store it whole or in thick slices submerged in any remaining pan juices. Leftovers will keep well for up to three to four days. For longer storage, the sliced pork can be frozen, though the texture of the potatoes may become slightly grainy upon thawing.

While this dish is best served fresh from the oven, you can prepare several components in advance to save time. The pork loin can be coated with the garlic herb butter up to twenty-four hours ahead of time, wrapped tightly in plastic wrap, and stored in the refrigerator.

This extended marinating time actually enhances the flavor of the meat. The baby potatoes can also be washed, halved, and stored in cold water in the fridge.

Serving ideas

Present this elegant roast on a large, warmed serving platter for a stunning family-style presentation. Arrange the thick, juicy slices of herb-crusted pork loin down the center of the platter, and surround them with the glistening, golden-brown baby potatoes.

Drizzle any flavorful pan juices remaining in the roasting pan directly over the sliced meat to enhance its juiciness and shine just before serving.

Complement the rich, savory flavors of the roast pork and garlic potatoes with a bright, crisp side dish. A simple green salad tossed in a tangy vinaigrette or steamed green beans with lemon zest provides an excellent contrast. For a more traditional pairing, serve the dish with a side of unsweetened applesauce or a light cranberry relish, which beautifully cuts through the richness of the pork.

Frequently asked questions

Recipe card

Garlic Herb Roast Pork with Baby Potatoes

Prep 15 minCook 1 h 5 minRest 5 minTotal 1 h 25 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 1 1/2 lb baby Yukon Gold potatoes, halved
• 1/2 cup garlic herb butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

34 g

Carbohydrates

22 g

Fat

28 g

Fiber

2.5 g

Sugar

1.2 g

Sodium

680 mg

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