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

Before you start

Before beginning, remove the pork loin from the refrigerator about 30 minutes prior to cooking to take the chill off, ensuring even cooking throughout the roast. Pat the meat completely dry with paper towels; excess moisture on the surface will prevent the herb rub from adhering and hinder proper browning.

Wash and halve the baby potatoes, and mince the fresh garlic and herbs. Measure out the butter, garlic, and herbs so everything is ready to go once the oven is preheated.

Instructions

Prep and Herb Crust Coating

1. 1Prep and Season the Pork
   Preheat the oven to 375°F (190°C). Pat the pork loin completely dry with paper towels. In a small bowl, combine a portion of the melted butter, the minced garlic, and the dried herbs to form a thick paste. Rub this mixture evenly over all sides of the pork loin, pressing firmly so the herb crust adheres well to the meat.
   Look for The pork loin should be fully coated in a thick, fragrant herb paste.
   Tip Keep the fat cap intact on the pork loin to baste the meat naturally as it roasts.
2. 2Prepare the Baby Potatoes
   Place the baby potatoes into a large mixing bowl. Drizzle them with a portion of the melted butter. Toss the potatoes thoroughly until they are evenly coated with the butter.
   Look for The potatoes should look glossy and be evenly coated on all sides.
   Tip Ensure the potatoes are cut to a uniform size so they cook evenly.

The pork loin is completely coated in a thick, fragrant paste of butter, minced garlic, and dried herbs. The baby potatoes are tossed evenly with butter and are arranged neatly around the roast in a single layer.

The Roasting Process

3. 3Roast the Pork and Potatoes
   Place the seasoned pork loin fat-side up in the center of a large roasting pan. Arrange the seasoned baby potatoes in a single layer around the pork. Transfer the pan to the preheated oven and roast for 50 to 60 minutes. Check the internal temperature of the pork loin with a meat thermometer; it must reach 145°F (63°C) in the thickest part. Remove the pan from the oven and let the meat rest for at least 3 minutes before carving.
   Look for The pork should have a deep golden crust, and the potatoes should be tender and blistered.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the potatoes, or they will steam instead of getting crispy.

The kitchen is filled with the rich aroma of roasting meat and garlic. The pork loin has developed a deeply caramelized, golden-brown crust, and the potatoes are tender when pierced with a fork, showing blistered, golden edges.

Butter Finish and Resting

4. 4Finish with Garlic-Herb Butter
   While the meat rests, stir the fresh herbs into the remaining melted butter. Pour this bubbling garlic-herb butter generously over the hot, roasted baby potatoes, tossing them gently in the pan juices. Slice the rested pork loin into thick, juicy rounds and serve immediately alongside the blistered potatoes.
   Look for The potatoes should glisten with the melted herb butter and release a rich, savory aroma.
   Tip Pour any remaining pan juices over the sliced pork loin before serving for extra moisture.

The garlic-herb butter bubbles vigorously as it is poured over the hot potatoes, creating a sizzling sound. The pork loin has rested for at least three minutes, allowing the steaming juices to settle before carving into clean, juicy slices.

Common mistakes

The most common mistake is overcooking the pork loin out of fear of undercooking. Modern pork is safe and incredibly juicy when cooked to medium, so relying on a digital meat thermometer is crucial rather than guessing by time.

Another mistake is slicing the roast immediately after pulling it from the oven; without a proper rest, all the delicious juices will run out onto the cutting board, leaving the meat dry.

Finally, crowding the potatoes in the pan will cause them to steam and turn mushy rather than achieving that coveted crispy texture.

How to tell it’s done

Doneness is determined by inserting an instant-read thermometer into the thickest part of the pork loin. The meat is perfectly cooked when it registers an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

Once this temperature is reached, remove the roast from the oven and let it rest for at least 3 minutes on a carving board. The internal temperature will rise slightly during this rest, which is completely normal and ensures the pork remains incredibly juicy, tender, and safe to consume.

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