By Grocery List Plus Editorial Staff | Published on October 4, 2026
Roast Pork Loin with Salted Caramel Potatoes
Recipe GLPR267a4d27c6cb1c
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Average rating: 4.5 (1)
A stunning British-style roast featuring a succulent skin-on pork loin with crispy crackling, accompanied by tender fingerling potatoes glazed in a luxurious salted caramel sauce. The pork is roasted with aromatic onions, bay leaves, and fresh thyme until perfectly cooked, then finished with red currant jelly for a tangy-sweet complement.
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Ingredients
3¾ lb Skin-on pork loin roast
1 tbsp Kosher salt
3 large Large yellow onions, halved
4 leaf Fresh bay leaves
1 bunch Fresh thyme bunch
2 tbsp Olive oil
1 lb Fingerling potatoes
½ cup Sugar
8 tbsp Unsalted butter
Flaky sea salt
Freshly ground black pepper
1 tsp Apple cider vinegar
4 tbsp Red currant jelly, for serving
Directions
Preheat your oven to 425°F (220°C). Pat the pork loin dry with paper towels, then rub the skin generously with kosher salt and season the meat side with salt and black pepper. Rub the meat side lightly with 1 tablespoon of olive oil.
Arrange the halved onions, bay leaves, and thyme in a large roasting pan, drizzling with the remaining 1 tablespoon of olive oil. Place the pork loin skin-side up on top of the aromatics.
Roast the pork for 20 minutes at 425°F, then reduce the oven temperature to 375°F (190°C). Continue roasting for 45–50 minutes, until the internal temperature reaches 145°F at the thickest part of the meat. The skin should become golden and crispy. Transfer the pork to a cutting board and tent loosely with foil; let rest for 10 minutes.
While the pork rests, bring the roasting pan (with juices and aromatics) to the stovetop over medium heat. Add the fingerling potatoes and cook for 5–8 minutes, stirring occasionally, until they begin to soften and pick up color.
In a separate heavy-bottomed saucepan, add the sugar and place over medium heat. Stir occasionally until the sugar melts and turns a light amber color, about 5–7 minutes. Do not let it burn; watch carefully as it darkens quickly.
Once the caramel reaches a golden amber, remove from heat. Carefully add 6 tablespoons of butter, stirring gently until melted and combined. The mixture will bubble slightly. Add the apple cider vinegar and stir to blend, then season with flaky sea salt and black pepper to taste.
Pour the salted caramel sauce over the potatoes in the roasting pan, tossing gently to coat. Dot with the remaining 2 tablespoons of butter. Return the pan to the oven for 5–8 minutes until the potatoes are tender and the sauce is heated through.
Slice the rested pork loin into thick slices and arrange on a serving platter. Spoon the caramel-glazed potatoes and pan juices around the pork. Serve warm with red currant jelly on the side.
Comments
This is a straightforward roast that leverages supermarket staples available at any Charlotte chain, with fingerling potatoes and pork loin carrying the cost fairly: expect $3.50–$4.50 per serving depending on loin price and serving size. The 90-minute timeline is honest about the roast itself, though this is not a hands-off dish—the salted caramel potatoes demand attention during the final 20 minutes to prevent burning, making it manageable but not passive for a weeknight. Red currant jelly may require a second stop at Harris Teeter or Publix if your Food Lion or Walmart doesn't stock it in the baking aisle; substitute with apple jam or even brown sugar if you want to avoid the trip. The dish builds flavor cleanly (cider vinegar cuts the richness, thyme and bay anchor the pork) and reheats reasonably well, though potatoes lose their caramel crispness, so plan to finish it the same night or serve leftovers cold.
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