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

Before you start

Before you begin cooking, ensure your pork loin roast is removed from the refrigerator about 20 to 30 minutes prior to roasting to take the chill off, which promotes even cooking. Wash your baby potatoes, ensuring they are dry so they roast instead of steam.

Finely chop your fresh herbs and mince the garlic cloves. Gather your roasting pan, a small mixing bowl for the herb paste, and your meat thermometer so everything is ready to go.

Instructions

Prep and Seasoning

1. 1Prepare the Garlic Herb Mixture
   Preheat the oven to 400°F (204°C). In a small bowl, combine the minced garlic and chopped fresh herbs to form a thick glaze. Pat the pork loin dry, then rub this garlic herb mixture evenly over all sides of the roast, pressing it gently to adhere.
   Look for The roast should be evenly coated with a fragrant, thick herb paste.
   Tip Patting the meat dry is essential to help the garlic and herbs stick to the surface.
2. 2Arrange the Potatoes
   Place the baby potatoes in the bottom of a large roasting pan, spreading them out to create an even bed in the center of the pan for the roast.
   Look for Potatoes should be arranged in a single layer to ensure even roasting.
   Tip Keep the potatoes relatively uniform in size so they cook at the same rate.

At the end of this phase, the pork loin should be thoroughly coated in a thick, fragrant garlic herb mixture that adheres well to the meat. The baby potatoes should be arranged in an even layer in the roasting pan, ready to support the seasoned roast.

Initial Roast and Basting

3. 3Roast the Pork and Potatoes
   Place the seasoned pork loin directly on top of the bed of baby potatoes in the roasting pan. Transfer the pan to the preheated oven and roast for 45 minutes, allowing the herb crust to brown and the potatoes to begin softening.
   Look for The kitchen will smell intensely of garlic and roasted herbs as the meat browns.
   Tip Roasting fat side up allows the melting fat to naturally baste the meat during cooking.
4. 4Baste with Pan Juices
   Carefully remove the roasting pan from the oven. Use a basting spoon to scoop up the savory, bubbling pan juices and pour them generously over the glistening pork loin and the golden baby potatoes. Return the pan to the oven to finish cooking.
   Look for The potatoes should look golden and the pan juices should be bubbling actively.
   Tip Basting adds incredible moisture and helps crisp up the potato edges.

By the end of this roasting phase, the kitchen will be filled with the rich aroma of roasted garlic and herbs. The pork loin's crust should be starting to turn a beautiful golden-brown, and the baby potatoes will be sizzling in the bubbling savory pan juices, ready for a generous baste.

Final Cook and Rest

5. 5Finish Roasting and Rest
   Continue roasting for another 15 minutes, or until a meat thermometer inserted into the thickest part of the pork loin registers an internal temperature of 145°F (63°C). Transfer the pork loin to a clean cutting board and let it rest for at least 3 minutes, allowing the juices to redistribute, before slicing and serving with the potatoes.
   Look for The pork loin should have a deep golden-brown, crisp herb crust.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not skip the resting step, or the flavorful juices will run out when sliced.

At the final checkpoint, the pork loin will have a deeply caramelized, crisp herb crust, and the potatoes will be tender and golden.

When checked with a meat thermometer, the pork must reach a safe internal temperature of 145°F (63°C) before resting for at least 3 minutes to lock in the glistening juices.

Common mistakes

The most common mistake when preparing roasted pork loin is overcooking the meat out of fear. Pork loin is a lean cut, and leaving it in the oven even a few minutes too long can transform a juicy roast into a dry, tough meal.

Another frequent error is crowding the roasting pan too tightly with potatoes, which traps steam and prevents them from getting crispy; ensure your potatoes are spread out in an even layer around and beneath the roast.

How to tell it’s done

To accurately determine doneness, insert an instant-read meat thermometer into the thickest part of the pork loin roast, avoiding any fat pockets. The safe internal temperature for whole cut pork is 145°F (63°C).

Once this temperature is reached, immediately remove the roast from the oven and transfer it to a cutting board. It is vital to let the meat rest for at least 3 minutes before carving to allow the hot juices to redistribute throughout the roast.

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