Roast Pork Loin and Potatoes
Savor the comforting flavors of this classic Roast Pork Loin and Potatoes recipe, a one-pan wonder that's perfect for family dinners or special gatherings. Featuring tender, juicy pork loin seasoned with fragrant garlic, fresh rosemary, and thyme, this dish combines bold, herbaceous flavors with the crispy, golden perfection of roasted potatoes. Drizzled with olive oil and kissed with a splash of lemon juice, this hearty meal is roasted to perfection, allowing the pork juices to infuse the potatoes for a deeply satisfying side. With just 15 minutes of prep and a beautifully caramelized finish, this easy yet elegant recipe will become a staple in your weekly menu. Serve slices of succulent pork alongside the herb-infused potatoes for a dinner that’s as visually stunning as it is delicious. Perfectly balanced and irresistibly aromatic, this dish is proof that simple ingredients can deliver extraordinary results!
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Recipe Information
Ingredients
- 3 lbs pork loin
- 2 lbs golden potatoes
- 3 tbsp olive oil
- 4 garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp paprika
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and season it on all sides with 1 teaspoon of kosher salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Peel and mince the garlic cloves, then mix them with 2 tablespoons of olive oil, lemon juice, and the leaves from 1 sprig of rosemary and 1 sprig of thyme.
Rub the garlic and herb mixture over the entire surface of the pork loin and set aside to marinate while preparing the potatoes.
Wash the golden potatoes and cut them into quarters or large bite-sized pieces. In a large bowl, toss the potatoes with the remaining 1 tablespoon of olive oil, 1 teaspoon of kosher salt, fresh thyme leaves from the second sprig, and some black pepper to taste.
Place the seasoned potatoes in a roasting pan or large baking dish, spreading them out in an even layer.
Set the pork loin on top of the potatoes, fat side up, allowing the juices to drip down and flavor the potatoes as it cooks.
Roast in the preheated oven for 60–75 minutes, or until the internal temperature of the pork loin reaches 145°F (63°C) as measured with a meat thermometer.
Halfway through cooking, stir the potatoes to ensure even roasting and baste the pork loin with any pan juices for extra moisture and flavor.
Once cooked, remove the pork loin from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
Give the potatoes a final stir and return them to the oven if they need additional browning (optional).
Slice the pork loin into 1/2-inch thick slices and serve immediately with the roasted potatoes on the side.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1611 mg | 34% | |
*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.
