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

Before you start

Before beginning, gather all your ingredients and equipment to ensure a smooth cooking process. Take the pork loin out of the refrigerator about twenty to thirty minutes before roasting to take the chill off, which helps the meat cook more evenly.

Wash and dry the baby potatoes thoroughly, then cut them in half. Finely chop the fresh rosemary and mince the garlic cloves. Preheat your oven to 400 degrees Fahrenheit and ensure your roasting pan is clean and ready.

Instructions

Garlic Herb Prep

1. 1Prepare the Garlic Herb Rub
   Preheat the oven to 400°F (200°C). Pat the pork loin completely dry with paper towels. In a small bowl, combine the minced garlic and finely chopped rosemary. Rub this garlic-herb mixture evenly over all sides of the pork loin.
   Look for The garlic and rosemary should adhere to the dry meat.
   Tip Drying the pork thoroughly ensures the garlic and herbs stick to the surface.
2. 2Prepare the Baby Potatoes
   Wash and dry the baby potatoes, then cut them in half. Place the halved baby potatoes into a bowl and toss them so they are ready for roasting.
   Look for The potatoes should be cleanly cut and ready to arrange.
   Tip Cut the potatoes to a uniform size so they roast evenly.

At the end of this prep phase, the pork loin should be completely and evenly coated in the thick, fragrant garlic and rosemary mixture, with no bare spots visible. The baby potatoes should be halved and ready for roasting. Your kitchen should already begin to smell faintly of fresh rosemary and garlic before the pan even enters the preheated oven.

Roasting the Roast and Potatoes

3. 3Assemble the Roasting Pan
   Place the seasoned pork loin fat-side up in the center of a dark baking pan. Arrange the halved baby potatoes in a single layer all around the pork roast, ensuring they are not piled on top of each other.
   Look for Make sure there is some space between the potatoes to allow roasting.
   Tip Placing the pork fat-side up allows the melting fat to baste the meat and potatoes naturally as it roasts.
4. 4Roast the Pork Loin and Potatoes
   Roast in the preheated oven for 50 to 60 minutes. The pork loin is cooked through when an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer the pork to a cutting board and let it rest for at least 3 minutes, leaving the potatoes in the warm oven if they need extra browning.
   Look for The pork should have a golden-brown crust and the potatoes should be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the thermometer does not touch any bone or the roasting pan for an accurate reading.

By the end of the roasting time, the pork loin will have developed a dark, golden-brown garlic-herb crust that is sizzling and highly aromatic.

The baby potatoes surrounding the meat should be deeply golden, slightly blistered, and tender when pierced with a fork. When you insert a thermometer into the thickest part of the pork, it must register a safe internal temperature of 145 degrees Fahrenheit.

Resting and Slicing

5. 5Slice and Serve
   Slice the rested pork loin into half-inch thick slices using a sharp carving knife. Arrange the juicy slices on a warm serving platter, surround them with the golden, blistered baby potatoes, and garnish with fresh rosemary sprigs before serving.
   Look for The sliced pork should reveal a moist, juicy center with a crisp herb border.
   Tip Use a very sharp knife to get clean slices without tearing the beautiful herb crust.

After resting for ten minutes, the pork loin will be ready to slice cleanly without losing its juices. As you carve the meat into half-inch slices, the center should look incredibly juicy and slightly blush pink, while the garlic-herb crust remains perfectly intact and crisp. The sliced pork and roasted potatoes are now ready to be arranged elegantly on a warm serving platter.

Common mistakes

The most common mistake when cooking pork loin is overcooking it out of fear, which results in dry, tough meat. Always use a reliable digital meat thermometer rather than guessing by time alone.

Another mistake is skipping the resting period; cutting into the roast immediately will cause all the delicious, savory juices to run out onto the cutting board, leaving the meat dry. Lastly, crowding the potatoes too tightly in the pan can cause them to steam instead of roast, preventing them from getting crispy.

How to tell it’s done

Pork loin is perfectly done when the internal temperature reaches 145°F (63°C) on an instant-read digital thermometer inserted into the thickest part of the roast. Be sure not to touch the pan or any bones if present.

At this temperature, the pork is safe to eat, incredibly tender, and retains its moisture. After reaching this temperature, remove the roast from the oven and let it rest for at least 3 minutes on a cutting board before carving.

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