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

Tips for success

For the crispiest potatoes, make sure they are cut into even halves and not overcrowded. If the pan is too small, use a larger one or roast the potatoes on a separate baking sheet.

Tossing the potatoes halfway through helps them brown evenly on all sides. You can also add a few whole garlic cloves to the pan for extra flavor.

Letting the pork rest is crucial for a juicy result. The internal temperature will rise a few degrees during resting, so pulling it at 145°F is perfect.

Use a sharp carving knife and slice against the grain. Spoon the pan juices over the top for extra moisture and flavor.

Variations

• Mustard Herb Crust: Spread 2 tablespoons of Dijon mustard over the pork before applying the herb rub. The mustard adds a tangy depth and helps the herbs stick better.
• Lemon Garlic: Add the zest of one lemon to the herb mixture and squeeze the juice over the pork before roasting. The bright citrus cuts through the richness of the meat.
• Smoked Paprika Rub: Add 1 teaspoon of smoked paprika to the herb rub for a subtle smoky flavor. This pairs well with the crispy potatoes and gives the pork a beautiful color.
• Root Vegetable Medley: Replace half of the potatoes with carrots and parsnips cut into chunks. Toss with the same olive oil and seasonings, and roast alongside the pork.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a little broth to keep the pork moist.

Freezer

Freeze cooked pork and potatoes in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F oven for 10–15 minutes, or until heated through. For crispy potatoes, reheat on a baking sheet in a hot oven.

Store leftover pork and potatoes in an airtight container in the refrigerator for up to 3 days. To keep the pork moist, add a splash of broth or water when reheating. The potatoes may lose some crispness, but they will still be delicious.

The herb rub can be prepared up to a day in advance and stored in the refrigerator. You can also season the pork and keep it covered in the fridge for up to 24 hours before roasting.

The potatoes can be washed and halved ahead of time, but toss them with oil just before roasting to prevent them from browning prematurely.

Serving ideas

Serve the pork and potatoes straight from the roasting pan for a rustic family-style meal. The pan juices are a natural sauce—spoon them over each portion.

This dish pairs well with a simple green salad or steamed green beans. For a heartier meal, add crusty bread to soak up the juices.

This recipe is perfect for a Sunday dinner or a special occasion. The leftovers make excellent sandwiches the next day. Slice the pork thin and pile it on bread with a little mustard. The crispy potatoes are great reheated in a hot skillet to bring back their crunch.

Frequently asked questions

Recipe card

Herb-Roasted Garlic Pork Loin with Crispy Potatoes

Prep 15 minCook 1 hRest 10 minTotal 1 h 25 minServes 6

Ingredients

• 3 lb boneless pork loin roast
• 6 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil, divided
• 1 tbsp kosher salt
• 1 tsp black pepper
• 2 lb baby potatoes, halved

Instructions

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

Estimated nutrition per serving

Calories

410

Protein

38 g

Carbohydrates

24 g

Fat

18 g

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