Description

A comforting and hearty Roast Bone-In Pork Loin with crispy golden potatoes roasted alongside fresh herbs and garlic. This easy one-pan meal offers tender, juicy pork paired with perfectly roasted potatoes, infused with earthy rosemary and thyme, making it ideal for weeknights or special occasions.

Ingredients

Scale

Pork and Seasoning

1 (3 to 4 lb) bone-in pork loin
3 tbsp olive oil, divided
Salt, to taste
Freshly ground black pepper, to taste
2–3 sprigs fresh rosemary
2–3 sprigs fresh thyme
Optional: 1 tsp paprika or mustard powder

Vegetables and Aromatics

2 lbs Yukon Gold potatoes, washed and quartered
4–6 garlic cloves, peeled but left whole

Instructions

Preparing the Pork and Potatoes: Pat the pork loin dry with paper towels to ensure even browning. Trim excess fat if desired, but some fat helps keep the meat juicy. Wash and quarter the Yukon Gold potatoes so they cook evenly alongside the pork. Peel the garlic cloves but leave them whole to roast gently.
Seasoning: Generously rub the pork loin with olive oil, then season all sides with salt, pepper, and your chosen herbs like rosemary and thyme. Toss the potatoes and garlic with the remaining olive oil, salt, and pepper in a bowl until well coated for crisp roasting. Add optional paprika or mustard powder if desired for extra flavor.
Arranging in the Roasting Pan: Place the pork loin in the center of a roasting pan or ovenproof dish. Scatter the potatoes and garlic around it without overcrowding to ensure even browning. Tuck fresh rosemary sprigs around the pan for extra fragrance.
Roasting: Preheat your oven to 375°F (190°C). Roast the pork and potatoes for about 1 to 1 1/4 hours, or until the pork reaches an internal temperature of 145°F (63°C). Halfway through cooking, gently turn the potatoes for even color and baste the pork with pan juices if possible.
Resting and Serving: Once cooked, remove the pork from the oven and cover loosely with foil. Let it rest for 10-15 minutes so the juices redistribute, ensuring moist and tender slices. Toss the potatoes in the flavorful pan drippings before plating for enhanced taste.

Notes

Let pork sit out about 30 minutes before roasting to reach room temperature for even cooking.
Use a meat thermometer to guarantee perfectly cooked pork every time.
Do not overcrowd the pan to allow the potatoes to roast crisply rather than steam.
Rest the meat after roasting to lock in juices and avoid dryness.
Save and use pan drippings to spoon over pork slices or potatoes to boost flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 25 g
Saturated Fat: 7 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: roast pork loin, bone-in pork loin, roasted potatoes, comfort food, one-pan dinner, gluten-free pork recipe, rosemary pork, garlic potatoes