Herb Roasted Pork Loin and Potatoes
Elevate your dinner table with this Herb Roasted Pork Loin and Potatoes, a hearty and flavorful meal that's perfect for any occasion. This recipe features a succulent, three-pound pork loin rubbed with a delicious blend of garlic, Dijon mustard, fresh rosemary, and thyme, creating a flavorful crust as it roasts to perfection. Surrounding the pork are tender baby potatoes, seasoned with butter, paprika, and a hint of salt, all roasted together for a one-pan wonder. The addition of chicken broth in the roasting pan ensures the pork stays moist and juicy, while the herbed pan juices provide an irresistible finishing touch. Ready in under two hours, this easy yet elegant dish is ideal for family dinners or special gatherings, serving generously for up to six guests. If you're searching for a satisfying combination of roasted pork and potatoes with rich, aromatic flavors, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 6 pieces Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons, chopped Fresh rosemary
- 1 tablespoon, chopped Fresh thyme
- 2 tablespoons Dijon mustard
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 pounds Baby potatoes
- 1 teaspoon Paprika
- 2 tablespoons, melted Butter
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C) and set a roasting pan or large baking dish aside.
Pat the pork loin dry with paper towels and set it on a clean surface.
In a small bowl, combine olive oil, chopped rosemary, chopped thyme, Dijon mustard, minced garlic, salt, and black pepper to form a paste.
Rub the herb and mustard mixture evenly over the entire surface of the pork loin.
In another bowl, toss the baby potatoes with melted butter, paprika, and a pinch of salt and pepper to coat them evenly.
Place the seasoned pork loin in the center of the roasting pan, and arrange the seasoned potatoes around it.
Pour chicken broth into the bottom of the roasting pan to keep the pork moist during cooking.
Transfer the pan to the preheated oven and roast for 60-75 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C).
Stir the potatoes halfway through the cooking time to ensure they brown evenly.
Once cooked, remove the pork loin from the oven and tent it loosely with foil. Allow it to rest for 10 minutes before slicing.
Serve the sliced pork loin with the roasted potatoes, and spoon the pan juices over the top for added flavor.
Nutrition Facts
Calories |
4674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.9 g | 336% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 7011 mg | 305% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 7.1 g | ||
| Protein | 391.1 g | 782% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 9935 mg | 211% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
