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

Tips for success

For an even more flavorful crust, prepare the garlic-herb rub a day in advance and apply it to the pork loin, then wrap it tightly in plastic wrap and store it in the refrigerator overnight.

This dry-brining technique allows the aromatics to penetrate deep into the meat, seasoning it thoroughly and helping to dry out the surface for an even crispier exterior. Just remember to bring the meat to room temperature for about 30 minutes before roasting.

If you want extra crispy potatoes, you can toss them in a small amount of cornstarch before roasting. The starch absorbs surface moisture and creates an incredibly crispy outer layer.

Additionally, stirring the potatoes halfway through the roasting process ensures they brown evenly on all sides. If the potatoes are browning too quickly before the pork loin reaches its target temperature, simply tent them loosely with aluminum foil to prevent burning.

Variations

• Spicy Garlic Herb: Add half a teaspoon of crushed red pepper flakes to the herb rub for a subtle, warming kick.
• Lemon Herb Pork: Zest a fresh lemon into the herb paste and squeeze the juice over the potatoes before roasting.

Storage and make-ahead

Fridge

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

Freezer

Freeze sliced pork in airtight containers for up to 2 months; potatoes do not freeze well.

Reheat

Reheat pork slices gently in a skillet with a splash of broth over low heat; crisp potatoes in a 350°F oven.

Store any leftover pork loin and potatoes in an airtight container in the refrigerator within two hours of cooking. Kept properly, the leftovers will remain fresh and delicious for up to three to four days.

To maintain the quality of the meat, store the sliced pork in its remaining pan juices to keep it from drying out. The potatoes can be stored in the same container or separately if you prefer to reheat them differently to restore their crispiness.

While this dish is best enjoyed fresh from the oven, you can prepare several components ahead of time to save time. The garlic-herb rub can be mixed and applied to the pork loin up to 24 hours in advance. The baby potatoes can be washed, halved, and stored in a bowl of cold water in the refrigerator overnight to prevent browning; just make sure to drain and pat them completely dry before tossing them with butter and roasting.

Serving ideas

Serve this elegant roast on a large, warmed platter to keep the food hot. Arrange the beautifully carved slices of pork loin down the center of the platter, overlapping them slightly to showcase the juicy, tender interior and the caramelized herb crust.

Surround the meat with the glistening, blistered baby potatoes, ensuring any remaining garlic-herb butter from the pan is drizzled generously over both the pork and the potatoes just before serving.

Garnish the platter with a final sprinkle of fresh, finely minced herbs to add a pop of vibrant color and a fresh herbal aroma. This dish pairs wonderfully with a simple green salad dressed with a bright vinaigrette, or steamed green vegetables like asparagus or green beans to balance the rich, buttery flavors of the roast and potatoes. A crusty artisan bread is also excellent for soaking up any extra pan juices.

Frequently asked questions

Recipe card

Garlic Herb Roasted Pork Loin with Butter-Roasted Potatoes

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 3 lb pork loin, fat cap intact
• 4 cloves garlic, finely minced
• 2 tbsp dried herbs
• 1 1/2 lb baby potatoes, halved
• 4 tbsp unsalted butter, melted
• 2 tbsp fresh herbs, finely minced

Instructions

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

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38.5 g

Carbohydrates

24.2 g

Fat

29.8 g

Fiber

3.1 g

Sugar

1.5 g

Sodium

820 mg

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