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

Tips for success

To elevate the flavor profile even further, ensure you rub the garlic and rosemary deep into any natural crevices of the pork loin. This ensures every slice is packed with flavor.

Additionally, make sure to dry the pork loin thoroughly with paper towels before applying the rub, as any surface moisture will steam the meat instead of roasting it, preventing the garlic and herbs from forming a beautiful crust.

If you prefer your potatoes extra crispy, you can toss them occasionally in the rendered pork fat during the last twenty minutes of roasting. This ensures they get coated evenly and brown beautifully on all sides.

If the pork reaches the target temperature before the potatoes are fully browned and tender, simply transfer the roast to a carving board to rest and return the potatoes to the oven for an extra five to ten minutes.

Variations

• Garlic Herb Pork with Carrots: Add baby carrots to the roasting pan alongside the baby potatoes for a colorful and sweet roasted vegetable medley.
• Lemon Garlic Pork Roast: Add the zest of one lemon to the garlic-herb mixture to bring a bright, fresh citrus note to the dish.

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 a freezer-safe bag with pan juices for up to 2 to 3 months; thaw overnight in the fridge.

Reheat

Reheat slices gently in a baking dish with a splash of water or broth at 325°F (160°C) covered with foil until warmed through.

Store any leftover roasted pork loin and baby 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. For the best texture, store the sliced pork in its natural juices or wrap it tightly in aluminum foil to prevent it from drying out in the cold fridge environment.

While this dish is best enjoyed fresh from the oven, you can prepare the garlic-herb mixture and season the pork loin up to twenty-four hours in advance.

Wrap the seasoned roast tightly in plastic wrap and store it in the refrigerator. When you are ready to cook, let the meat sit at room temperature for twenty minutes while you prep the potatoes, then proceed with roasting as directed.

Serving ideas

Present this beautiful roast on a large, warmed serving platter. Arrange the sliced pork loin down the center, overlapping the slices slightly to showcase the juicy interior and the crisp garlic-herb crust.

Surround the meat with the blistered baby potatoes, and garnish the platter generously with fresh rosemary sprigs for an elegant, festive presentation that is perfect for any special occasion.

This dish pairs wonderfully with a variety of simple side dishes. Consider serving it alongside roasted green beans, a crisp green salad, or steamed asparagus. For a touch of sweetness that balances the savory garlic and rosemary, offer a side of warm applesauce or a simple cranberry chutney, which complements the rich flavors of the roasted pork beautifully.

Frequently asked questions

Recipe card

Herb-Roasted Garlic Pork Loin with Crispy Potatoes

Prep 20 minCook 1 hRest 10 minTotal 1 h 30 minServes 6

Ingredients

• 3 lb pork loin roast, fat cap trimmed
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped, plus extra sprigs for garnish
• 1 1/2 lb baby potatoes, halved

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Estimated nutrition per serving

Calories

370

Protein

42 g

Carbohydrates

20 g

Fat

14 g

Fiber

2 g

Sugar

1 g

Sodium

120 mg

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