Roasted Pork Loin with Garlic Potatoes

Indulge in the simple elegance and robust flavors of this Roasted Pork Loin with Garlic Potatoes. This dish is the epitome of comfort food, offering tender, succulent pork loin infused with aromatic garlic, rosemary, and thyme, perfectly complemented by crispy-on-the-outside, fluffy-on-the-inside garlic-roasted baby potatoes. Cooked together in one pan, this meal is not only incredibly flavorful but also remarkably convenient, making it ideal for a heartwarming family dinner or for entertaining guests without extensive fuss. The herbs and garlic permeate the pork as it roasts, creating a fragrant, juicy center, while the potatoes absorb all the delicious pan drippings, resulting in a perfectly balanced and deeply satisfying meal that tastes like pure home.

Ingredients:

For the Pork Loin Roast:

• 1 (3 to 4 lb) pork loin roast (center-cut, boneless)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the Garlic Potatoes:

• 2 lbs baby potatoes (such as red, gold, or mixed medley), halved or quartered if large
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder

For Garnish (Optional):

• 1 tablespoon fresh parsley, chopped

Step-by-Step Instructions:

1. Preheat Oven & Prepare Pork Loin:
   • Preheat your oven to 375°F (190°C).
   • Pat the pork loin roast dry with paper towels. This helps create a better crust.
   • In a small bowl, combine the olive oil, minced garlic, dried rosemary, dried thyme, salt, and black pepper. Mix well to form a fragrant rub.
   • Generously rub this herb and garlic mixture all over the entire surface of the pork loin. Let the pork loin sit at room temperature for about 10 minutes while you prepare the potatoes, allowing the flavors to penetrate slightly.
2. Prepare the Garlic Potatoes:
   • In a large bowl, toss the halved (or quartered) baby potatoes with the melted butter and garlic powder until they are evenly coated.
3. Assemble the Roasting Dish:
   • Place the seasoned pork loin in the center of a large oven-safe baking dish or roasting pan.
   • Arrange the tossed garlic potatoes around the pork loin in a single layer, ensuring they are not too crowded to encourage even roasting and browning.
4. Roast in the Oven:
   • Place the baking dish in the preheated oven.
   • Roast uncovered for 1 hour, or until the pork loin reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the roast. The potatoes should be tender and lightly browned.
   • Tip: If the potatoes are browning too quickly, you can gently stir them halfway through cooking. If the pork is done but the potatoes need more time, remove the pork to rest and continue roasting the potatoes.
5. Rest and Serve:
   • Once the pork loin reaches the desired internal temperature, remove the baking dish from the oven.
   • Carefully transfer the pork loin to a cutting board and tent it loosely with aluminum foil. Let it rest for a minimum of 10-15 minutes. Resting is essential for the juices to redistribute, ensuring a tender and moist roast.
   • While the pork rests, you can give the potatoes a quick stir or return them to the oven if they need more crisping.
   • Slice the rested pork loin into thick medallions.
   • Sprinkle fresh chopped parsley (if using) over the roasted garlic potatoes for a fresh touch and added color.
   • Serve the sliced pork loin alongside the garlic potatoes, drizzling with any pan juices from the roasting dish. Serve warm and enjoy!

Tips, Variations, and Storage:

• Pork Loin vs. Tenderloin: Ensure you are using a pork loin roast (a larger, thicker cut) not a pork tenderloin (a smaller, thinner cut). Tenderloins cook much faster.
• Meat Thermometer: A meat thermometer is your best friend for perfectly cooked pork. 145°F (63°C) is safe for pork and will yield a slightly pink, juicy interior.
• Sear First (Optional): For an even deeper crust on the pork, you can sear the pork loin in an oven-safe skillet on all sides over medium-high heat for 3-5 minutes before placing it in the roasting pan with the potatoes and transferring to the oven.
• Vegetable Additions: Feel free to add other root vegetables like carrots or parsnips, or even some thicker-cut onion wedges to the roasting pan with the potatoes.
• Herb Freshness: While dried herbs work perfectly, using fresh rosemary and thyme (about 1 tablespoon each, chopped) will provide an even brighter flavor.
• Pan Drippings: The pan drippings from the roast can be thickened into a simple gravy by whisking in a little flour or cornstarch slurry over medium heat on the stovetop.
• Storage: Leftover roasted pork and potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, adding a splash of broth to the pork to prevent drying out.

Pairings:

• Wine: A medium-bodied red wine like a Pinot Noir, Merlot, or a lighter Cabernet Sauvignon would pair beautifully with the pork. For white wine lovers, an unoaked Chardonnay or a crisp Sauvignon Blanc works well.
• Green Vegetables: A side of steamed green beans, asparagus, or a simple green salad with a vinaigrette would offer a fresh contrast.
• Bread: A crusty bread or dinner rolls are great for soaking up any delicious pan juices.
• Dessert: Follow with a light fruit tart or a simple fruit salad.

Quick Info:

• Prep Time: 15 minutes
• Cook Time: 1 hour – 1 hour 15 minutes
• Total Time: 1 hour 25 minutes – 1 hour 40 minutes (including resting)
• Servings: 6-8
• Cuisine: American / Classic Comfort
• Effort Level: Easy-Medium