Herb-Roasted Garlic Pork Loin with Crispy Potatoes

This herb-roasted garlic pork loin with crispy potatoes is the kind of dinner that feels both rustic and special.

A simple rub of garlic, rosemary, and thyme transforms a pork roast into something deeply savory, while baby potatoes roast right alongside in the pan juices until golden and crisp. The result is a one-pan meal that’s easy enough for a weeknight and impressive enough for company.

Roasting a pork loin with potatoes in a single pan is one of the most satisfying ways to cook. The pork stays juicy and tender, while the potatoes soak up all the flavorful drippings and turn wonderfully crispy.

This recipe uses just a handful of ingredients, letting the natural flavors shine. The herb crust adds a fragrant, savory layer that complements the mild pork beautifully. Serve it straight from the pan for a hearty, comforting dinner.

Ingredients

Why this recipe works

The combination of a high oven temperature and a well-seasoned herb crust creates a flavorful exterior on the pork while keeping the interior moist and tender.

The garlic and fresh herbs infuse the meat with aroma without overpowering it. Roasting at 425°F ensures a nice browned crust, while the meat stays juicy because it’s cooked to just 145°F and allowed to rest.

The potatoes are placed around the pork, so they cook in the rendered fat and juices. This not only flavors them deeply but also helps them crisp up beautifully.

The high heat and single layer of potatoes allow them to brown and become crunchy on the outside while staying fluffy inside. It’s a simple, hands-off method that delivers perfectly cooked components together.

Notes and substitutions

For the best flavor, use fresh herbs if you can. Rosemary and thyme are classic with pork, and their fragrance really comes through when roasted. If you only have dried herbs, use about one-third of the amount. Garlic is essential here — use fresh cloves, not garlic powder, for the most robust taste.

A boneless pork loin roast is ideal for this recipe because it cooks evenly and slices neatly. Look for a roast with a little marbling for extra juiciness. Baby potatoes are convenient because they need only a quick halving, but regular potatoes cut into chunks work just as well. Use a roasting pan large enough to hold everything in a single layer.

• fresh rosemary: 1 tbsp dried rosemary
• fresh thyme: 1 tsp dried thyme
• baby potatoes: Yukon Gold potatoes cut into 1-inch pieces
• olive oil: canola or vegetable oil

Equipment

• Large roasting pan
• Carving knife
• Tongs
• Meat thermometer
• Cutting board
• Mixing bowl
• Chef's knife
• Measuring spoons