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

Tips for success

For an even more flavorful crust, you can prepare the garlic herb mixture a day in advance and rub it onto the pork loin. Wrap the seasoned roast tightly in plastic wrap and store it in the refrigerator overnight.

This acts as a dry brine, allowing the aromatic herb flavors to penetrate deep into the meat, resulting in an incredibly seasoned and tender roast when you cook it the next day.

If you find that your potatoes are not as crispy as you would like by the time the pork reaches its target temperature, simply transfer the rested pork loin to a carving board and return the potatoes to the oven.

Crank the temperature up to 425°F (218°C) for an extra 5 to 10 minutes, tossing them once, to achieve an ultra-crispy, golden exterior while your meat rests.

Variations

• Garlic Herb Paste Variation: Add a touch of mustard to the garlic herb mixture for an extra layer of savory depth.
• Potato Seasoning: Toss the potatoes with a pinch of paprika before roasting to add a warm color and mild flavor.
• Herb Variations: Experiment with different combinations of fresh herbs like parsley, oregano, or chives to vary the crust flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the sliced pork in an airtight container for up to 2 months; potatoes do not freeze well.

Reheat

Reheat slices gently in a 325°F (163°C) oven covered with foil with a splash of water to retain moisture.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the sliced pork loin and roasted potatoes together in the refrigerator for up to three to four days. To maintain the best texture, store the potatoes in a flat layer so they do not get soggy from the pork juices.

While this dish is best enjoyed fresh from the oven, you can easily prep the ingredients ahead of time. Chop the herbs, mince the garlic, and prep the potatoes up to 24 hours in advance.

You can even season the pork loin with the herb rub the night before, which actually enhances the flavor, leaving you with minimal assembly on the night you plan to cook.

Serving ideas

To serve, use a sharp carving knife to slice the rested pork loin into even, half-inch thick slices, displaying the beautiful herb crust on each piece.

Arrange the slices on a warm serving platter surrounded by the golden, glistening baby potatoes. Spoon any remaining warm pan juices from the roasting pan directly over the sliced meat and potatoes just before bringing the platter to the table.

This hearty main dish pairs beautifully with a bright, crisp green salad tossed in a light vinaigrette to balance the richness of the roast. Steamed green beans or roasted asparagus also make classic and delicious accompaniments that complement the savory garlic and herb flavors perfectly, making for a well-rounded and satisfying meal.

Frequently asked questions

Recipe card

Juicy Garlic Herb Roasted Pork Loin with Crispy Potatoes

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

Ingredients

• 3 lb pork loin
• 1 1/2 lb baby potatoes
• 4 cloves garlic, minced
• 1/4 cup chopped fresh herbs

Instructions

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

Estimated nutrition per serving

Calories

320

Protein

34 g

Carbohydrates

22 g

Fat

10 g

Fiber

2.5 g

Sugar

1.2 g

Sodium

80 mg

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