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

Before you start

Before starting, take the pork loin out of the refrigerator and let it sit at room temperature for up to 30 minutes. Pat it dry with paper towels to help the herb rub adhere. Preheat the oven to 425°F (220°C).

Wash and halve the baby potatoes, and have the garlic, herbs, salt, and pepper measured and ready. A large roasting pan and a reliable instant-read thermometer will make this process smooth.

Instructions

Season and Arrange

1. 1Season the pork and potatoes
   Pat the pork loin dry with paper towels. In a small bowl, combine the minced garlic, chopped rosemary, thyme, 2 tablespoons of olive oil, salt, and black pepper. Rub this mixture all over the pork loin. In a large bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil and a pinch of salt and pepper.
   Look for The pork is evenly coated with the herb mixture and the potatoes are glossy with oil.
   Tip For the best flavor, let the seasoned pork sit at room temperature for up to 30 minutes before roasting.
2. 2Arrange in the roasting pan
   Place the seasoned pork loin in the center of a large roasting pan. Scatter the potatoes around the pork in a single layer. The potatoes will roast in the pork juices and become golden and crispy.
   Look for The pork sits in the center with potatoes surrounding it, not overlapping.
   Tip A snug pan helps the potatoes crisp; if they are too crowded, they will steam.

The pork loin is evenly coated with the fragrant herb and garlic mixture, and the potatoes are glossy with olive oil and seasoned.

The roasting pan holds the pork in the center with the potatoes scattered around it in a single layer. Everything looks well seasoned and ready for the oven.

Roast and Rest

3. 3Roast the pork and potatoes
   Heat the oven to 425°F (220°C). Roast for 45 to 55 minutes, until the pork reaches an internal temperature of 145°F (63°C) at the thickest part. Halfway through, toss the potatoes gently so they brown evenly. The potatoes should be tender and crisp at the edges.
   Look for The potatoes are golden and crisp, and the pork is browned on the surface.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use an instant-read thermometer to check the pork; it will continue to cook as it rests.
4. 4Rest the pork
   Remove the roasting pan from the oven. Transfer the pork loin to a cutting board and let it rest for at least 3 minutes before carving. This allows the juices to redistribute throughout the meat. Keep the potatoes in the pan to stay warm.
   Look for The pork rests on the cutting board, and the potatoes remain in the pan.
   Tip Resting for 5 to 10 minutes yields an even juicier roast.

The pork has a deep brown crust and the potatoes are golden and crisp at the edges. The aroma of garlic and rosemary fills the kitchen. The pork has reached 145°F and is resting on a cutting board, while the potatoes stay warm in the pan. The juices are bubbling in the pan.

Carve and Serve

5. 5Carve and serve
   Using a sharp carving knife, slice the pork loin into 1/2-inch thick slices. Arrange the slices on a serving platter with the crispy potatoes. Spoon any pan juices over the pork and potatoes before serving.
   Look for The pork slices are juicy and tender, with a beautiful herb crust.
   Tip Slice against the grain for the most tender pieces.

The pork is sliced into tender, juicy pieces with a beautiful herb crust. The potatoes are crispy and golden. Everything is arranged on a platter and ready to serve. The slices are moist and the potatoes are crunchy on the outside and fluffy inside.

Common mistakes

A common mistake is overcooking the pork, which makes it dry and tough. Always use a thermometer and pull the roast at 145°F. Another issue is crowding the potatoes; if they overlap, they will steam instead of crisp.

Use a large enough pan and spread them in a single layer. Also, avoid skipping the rest time — cutting into the pork too soon lets the juices run out.

How to tell it’s done

The pork is done when an instant-read thermometer inserted into the thickest part registers 145°F (63°C). The meat should be slightly pink in the center and very juicy.

Let it rest for at least 3 minutes before carving. The potatoes should be fork-tender and golden brown on the edges. If the potatoes need more time, remove the pork and continue roasting them while the pork rests.

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