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

Tips for success

For an even deeper flavor, consider searing the pork loin in a hot skillet with a small amount of oil before placing it in the roasting pan.

This step adds a layer of complexity and extra browning to the meat, though it is optional. If you choose this method, reduce the oven roasting time slightly as the meat will have already started to cook during the searing process.

If the herb crust begins to brown too quickly before the pork is cooked through, you can tent the top of the loin loosely with a piece of aluminum foil.

This prevents the garlic and herbs from burning while allowing the heat to continue circulating around the meat and the potatoes, ensuring both components reach the desired level of doneness without compromising the crust.

Variations

• Lemon Garlic Herb Pork: Add one tablespoon of fresh lemon zest to the butter mixture for a bright, citrusy finish that cuts through the richness of the pork.
• Spicy Herb Pork: Incorporate a half-teaspoon of crushed red pepper flakes into the herb butter for a gentle heat that complements the savory garlic flavor perfectly.

Storage and make-ahead

Fridge

Cool leftovers within 2 hours and store in an airtight container for up to 3 days.

Freezer

Freeze the cooked pork slices in a freezer-safe bag for up to 2 months.

Reheat

Thaw in the fridge overnight and reheat in a 300°F (150°C) oven until warmed through.

Store any leftovers in an airtight container to maintain moisture and prevent the meat from drying out. Keep the pork and potatoes together in the refrigerator for up to three days. When reheating, add a small splash of water or broth to the dish to help keep the meat succulent and prevent the crust from becoming tough or dry during the warming process.

You can prepare the compound butter up to two days in advance and keep it stored in the refrigerator. The potatoes can also be washed and halved the night before, then kept in a bowl of cold water in the refrigerator to prevent oxidation. Simply drain and pat them dry before arranging them in the pan to roast with the seasoned pork loin.

Serving ideas

Serve the pork loin sliced into half-inch thick pieces, arranged attractively on a large warm platter with the roasted potatoes nestled alongside.

Garnish with a sprinkle of fresh herbs if desired to add a pop of color. This dish pairs perfectly with a side of steamed green beans or a crisp garden salad to balance the richness of the garlic butter crust.

Consider serving the pan juices drizzled over the sliced pork just before bringing it to the table. These juices are concentrated with flavor from the roasted garlic, herbs, and rendered pork fat, providing a natural and delicious sauce.

Ensure the plates are warm so that the butter-based crust stays creamy and flavorful while the meal is being enjoyed by everyone at the table.

Frequently asked questions

Recipe card

Garlic Herb Roasted Pork Loin with Roasted Potatoes

Prep 15 minCook 45 minRest 10 minTotal 1 h 10 minServes 4

Ingredients

• 2 lb pork loin
• 4 tbsp butter, softened
• 4 cloves garlic, minced
• 1 tbsp mixed herbs, chopped
• 1 lb baby potatoes, halved

Instructions

1. In a small mixing bowl, combine the softened butter, minced garlic, and chopped mixed herbs. Stir the mixture thoroughly until the herbs and garlic are evenly distributed throughout the butter to create a smooth, fragrant compound butter.
2. Preheat your oven to 400°F (200°C). Place the pork loin into the center of the roasting pan and arrange the halved baby potatoes around the meat in a single layer.
3. Spread the garlic herb butter mixture evenly over the top of the pork loin. Place the roasting pan in the preheated oven. Roast until the pork reaches an internal temperature of 145°F (63°C). Remove from the oven and let the meat rest for at least 3 minutes before slicing and serving with the golden potatoes.

Contains: milk

Estimated nutrition per serving

Calories

375

Protein

32 g

Carbohydrates

18 g

Fat

19 g

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