Serves 8
65 min
Roasted Rosemary and Garlic Pork Loin with Potatoes
Recipe GLPRde8cb0e643c6e3
A classic one-pan roasted pork loin rubbed with fresh rosemary and garlic, cooked alongside tender potatoes until the meat is juicy and perfectly done. The aromatics infuse the pork with savory flavor while the potatoes absorb the natural pan drippings, making this an elegant yet simple weeknight dinner.
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Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
3 tablespoons finely chopped fresh rosemary leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (2- to 2 1/2-pound) boneless pork loin roast, trimmed of excess fat with a thin layer remaining
1 pound small red potatoes, halved or quartered if large
Directions
Preheat your oven to 425°F. In a small bowl, combine the minced garlic, chopped fresh rosemary, kosher salt, and black pepper to create a herb paste.
Pat the pork loin dry with paper towels. Rub the olive oil evenly over the entire surface of the pork loin.
Apply the herb-garlic mixture generously to all sides of the pork loin, pressing gently so it adheres to the surface.
Arrange the halved or quartered potatoes in a single layer on a large roasting pan. Place the herb-rubbed pork loin on top of or nestled among the potatoes.
Roast in the preheated oven for 45 to 50 minutes, until the pork loin reaches an internal temperature of 145°F when measured with a meat thermometer inserted into the thickest part, without touching bone. The potatoes should be tender when pierced with a fork.
Remove the roasting pan from the oven and let the pork loin rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
Slice the pork loin into serving portions and arrange on a platter with the roasted potatoes. Drizzle any pan juices over the meat and potatoes before serving.
