Herb-Roasted Pork Loin with Baby Potatoes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: Approximately 1 hour 5 minutes
Servings: 6 servings
Ingredients
- 3 lb boneless pork loin roast
- 1.5 lbs baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
Instructions
1. Prep the Oven and Pan
Start by preheating your oven to 400°F (200°C). Allow the oven to reach the full temperature before placing the pork inside so that it begins roasting immediately.
Lightly grease a large roasting pan or baking dish with a small amount of olive oil. Choose a pan large enough to hold the pork loin in the center with enough room around it for the baby potatoes.
2. Prepare the Herb Mixture
In a small bowl, combine the olive oil, minced garlic, finely chopped rosemary, thyme, salt, and black pepper.
Stir everything together until the herbs and garlic are evenly distributed throughout the oil. This simple mixture creates the main flavor base for both the pork and potatoes.
Fresh rosemary and thyme provide an earthy, aromatic flavor, while garlic adds savory depth. The olive oil helps the seasonings coat the meat evenly and encourages beautiful browning during roasting.
3. Season the Pork Loin
Pat the pork loin dry with paper towels before seasoning. Removing excess surface moisture helps the outside of the pork brown more effectively while roasting.
Take approximately two-thirds of the herb mixture and rub it thoroughly over the entire pork loin. Make sure the seasoning covers the top, sides, and ends of the roast.
For even more flavor, gently press the herbs and garlic against the surface so they adhere to the meat during cooking.
4. Prepare the Baby Potatoes
Place the halved baby potatoes in a large bowl. Pour the remaining herb mixture over the potatoes and toss thoroughly until every piece is lightly coated.
Make sure the potatoes are arranged with their cut sides exposed as much as possible. This helps them develop a delicious golden-brown surface while roasting.
If your potatoes are different sizes, cut the larger ones into smaller pieces so they cook at roughly the same rate.
5. Assemble the Roasting Pan
Place the seasoned pork loin in the center of the prepared roasting pan.
Arrange the herb-coated baby potatoes around the pork in a relatively even layer. Avoid piling the potatoes too heavily on top of one another because overcrowding can cause them to steam instead of becoming golden and crisp.
The pork should remain in the center while the potatoes roast around it, allowing everything to cook together in the same pan.
6. Roast
Place the roasting pan in the preheated 400°F (200°C) oven.
Roast for approximately 45–50 minutes, depending on the size and shape of your pork loin and the performance of your oven.
The most reliable way to determine whether the pork is ready is to check its internal temperature with a meat thermometer. The thickest part of the pork should reach 145°F (63°C).
The potatoes should also be fork-tender and golden brown around the edges.
If the potatoes are not quite tender when the pork reaches its target temperature, carefully remove the pork and allow it to rest while returning the potatoes to the oven for a few additional minutes.
7. Rest the Pork
Once the pork reaches the correct internal temperature, remove the roasting pan from the oven.
Transfer the pork loin to a cutting board and allow it to rest for approximately 10 minutes before slicing.
Resting is an important part of the cooking process. It allows the juices to redistribute throughout the meat, helping the pork remain moist and tender when sliced.
While the pork rests, you can leave the potatoes in the pan or return them briefly to the oven if you want additional browning.
8. Slice and Serve
After the pork has rested, slice it into even pieces using a sharp knife.
Arrange the slices on a serving platter and surround them with the roasted baby potatoes. Sprinkle the pork and potatoes with freshly chopped parsley for a fresh finishing touch.
Serve warm and spoon some of the flavorful juices from the roasting pan over the pork if desired.
Tips for the Best Herb-Roasted Pork
For the juiciest pork, avoid cooking it significantly beyond 145°F (63°C). Using an instant-read thermometer makes it much easier to achieve the right level of doneness.
Fresh herbs provide particularly good flavor, but dried rosemary and thyme can be used if fresh herbs aren’t available. When substituting dried herbs, use a smaller quantity because their flavor is more concentrated.
Make sure the pork is evenly coated with the herb mixture. Rubbing the seasoning over the entire surface ensures every slice has plenty of garlic and herb flavor.
For crispier potatoes, spread them out in a single layer with space between the pieces. Crowded potatoes tend to release steam and may not brown as well.
Serving Suggestions
This pork loin already includes roasted baby potatoes, making it a satisfying complete meal. For additional sides, serve it with steamed green beans, roasted carrots, sautéed spinach, a crisp green salad, or roasted seasonal vegetables.
A light gravy or simple pan sauce can also be served alongside the pork for extra moisture and flavor.
Storage
Store leftover pork and potatoes in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm the pork gently in the oven or microwave until heated through. The potatoes can be reheated in an oven, skillet, or air fryer to help restore their crispy edges.
