Roasted Rosemary and Garlic Pork Loin with Potatoes

Name: Roasted Rosemary and Garlic Pork Loin with Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8
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

Recipe GLPRde8cb0e643c6e3

Main Course

65 min

288 cal

Servings: 8

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward roast that ticks most boxes for a Charlotte family dinner. All ingredients are stocked reliably at Harris Teeter, Food Lion, Kroger, and Walmart—pork loin is a standard cut, red potatoes are year-round, and fresh rosemary is available in the produce section. A pork loin (3-4 pounds for 8 servings) costs roughly $20–26, bringing the per-serving protein cost to $2.50–3.25, which is reasonable for a main. The stated 65 minutes is honest for oven time but glosses over 10–15 minutes of trimming and seasoning the loin, so plan for 80 minutes total. It's a hands-off braise once it goes into the oven, making it friendly for a weeknight despite its length, though there's no way to rush it. The dish reheats decently in a 350°F oven, and leftovers make solid next-day sliced sandwiches or cold salad additions.