Garlic Herb Roasted Pork Loin with Baby Potatoes

Prepare for a truly magnificent yet surprisingly simple centerpiece for your next family dinner or special occasion with thisGarlic Herb Roasted Pork Loin with Baby Potatoes. This dish features a tender, juicy pork loin, expertly seasoned with a fragrant blend of garlic and fresh herbs, then roasted to perfection alongside beautifully caramelized baby potatoes. The result is an incredibly flavorful, wholesome, and visually appealing meal, all cooked on a single pan for minimal fuss and maximum impact. The savory crust on the pork and the tender, aromatic potatoes create a harmonious balance that will impress your guests and satisfy every palate. It’s an elegant meal that tastes like it took hours, but comes together with ease!

Ingredients:

For the Pork Loin:

• 1 (2-3 pound) boneless pork far roast, trimmed
• 2 tablespoons olive oil
• 4-6 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked paprika recommended for depth)
• ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (or to taste)

For the Baby Potatoes:

• 1½ pounds baby potatoes (Yukon Gold, red, or mixed), halved if large
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper (or to taste)
• Optional: 1 tablespoon fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

1. Prepare Pork Loin & Preheat Oven:
   • Preheat your oven to 400°F (200°C).
   • Pat the pork far roast thoroughly dry with paper towels. Trimming any thick fat cap down to about ¼-inch is optional but can help with even cooking and crispness.
   • In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped fresh rosemary, chopped fresh thyme, onion powder, paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Mix well to form a paste.
   • Rub this herb-garlic paste all over the entire surface of the pork loin roast, ensuring it’s well coated.
2. Prepare & Season Potatoes:
   • Place the baby potatoes (halved if large) into a large bowl.
   • Drizzle with 2 tablespoons olive oil, sprinkle with garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
   • Toss thoroughly until all potatoes are evenly coated.
3. Arrange on Sheet Pan and Roast:
   • Lightly grease a large, sturdy roasting pan or a large sheet pan.
   • Place the seasoned pork loin roast in the center of the prepared pan.
   • Arrange the seasoned baby potatoes around the pork loin in a single layer, trying not to overcrowd the pan.
   • Place the pan in the preheated oven.
   • Roast for 45-60 minutes, or until the internal temperature of the pork far reaches 140-145°F (60-63°C) when measured with an instant-read thermometer inserted into the thickest part. The potatoes should be fork-tender and nicely golden brown.
   • Note: For a nicer sear, you can sear the pork far in an oven-safe skillet on the stovetop for 2-3 minutes per side before transferring the skillet to the oven with the potatoes.
4. Rest the Pork:
   • Once the pork far reaches the desired internal temperature, remove the pan from the oven.
   • Carefully transfer the pork away to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes. This crucial step allows the juices to redistribute, ensuring a tender and moist roast. The internal temperature will rise by a few degrees during this time.
   • If the potatoes need a little more browning or crisping while the pork remains, you can leave them in the oven for an extra 5-10 minutes, or even put them under the broiler for 2-3 minutes (watch carefully!).
5. Slice, Garnish, and Serve:
   • After resting, slice the pork far into ½-inch thick medallions.
   • Arrange the sliced ​​pork and roasted potatoes on a serving platter or individual plates.
   • Garnish generously with fresh chopped parsley and perhaps a few sprigs of fresh rosemary (as pictured).
   • Spoon any pan juices from the roasting pan over the pork and potatoes. Serve hot and enjoy!

Tips, Variations, and Storage:

• Pork Doneness:For optimal juiciness, aim for 140-145°F (60-63°C) and then rest. The USDA recommends a minimum internal temperature of 145°F (63°C) with a 3-minute rest.
• Prevent Dryness:Don’t overcook the pork! An instant-read thermometer is your best friend.
• Vegetable Variety:Feel free to add other quick-roasting vegetables like carrots, bell peppers, or onions alongside the potatoes. Add them at the same time as the potatoes.
• Marinade:For even deeper flavor, you can rub the pork with the herb-garlic mixture and refrigerate for 2-4 hours, or even overnight.
• Glaze:For a sweet and savory glaze, brush the pork with a mixture of Dijon mustard and a little maple syrup or honey during the last 15 minutes of roasting.
• Crispy Potatoes:Ensure potatoes are in a single layer and not overcrowded for best browning. If using a lot, use two pans.
• Storage:Leftovers 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 if the pork seems dry.

Pairings:

• Wine:A medium-bodied red wine like a Pinot Noir, Merlot, or a lighter Cabernet Sauvignon would complement the pork beautifully. A crisp Chardonnay or Pinot Grigio also works well.
• Side Salad:A fresh green salad with a bright vinaigrette would cut through the richness.
• Bread:Crusty rolls or garlic bread are great for soaking up the pan juices.
• Dessert:A simple apple crisp or berry pie would make a lovely finish.

Quick Info:

• Prep Time:15-20 minutes
• Cook Time:45-60 minutes
• Total Time:Approx. 1 hour 15 minutes – 1 hour 35 minutes (including rest time)
• Servings:6-8
• Kitchen:American/European-inspired
• Effort Level:Easy-Medium