Description
A flavorful and simple garlic herb pork loin dish complemented by tender roasted baby potatoes, perfect for any dining occasion.
Ingredients
Scale
- 2½–3 pounds pork loin roast
- 1½ pounds baby potatoes, halved
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a large roasting pan or baking dish.
- Mix together 2 tablespoons of olive oil, garlic, rosemary, thyme, oregano, salt, pepper, paprika, onion powder, and Dijon mustard to create a thick herb paste.
- Pat the pork loin dry with paper towels and rub the herb mixture generously over the pork.
- Place the seasoned pork in the center of the roasting pan.
- Toss the halved baby potatoes with the remaining 1 tablespoon of olive oil, a pinch of salt and pepper, then scatter them around the pork.
- Pour the chicken broth into the bottom of the pan.
- Roast for 50–60 minutes until the pork reaches an internal temperature of 145°F (63°C).
- Remove the pork from the oven and tent it loosely with foil. Let it rest for 10–15 minutes.
- Slice the pork and serve it alongside the roasted baby potatoes.
Notes
For more flavor, consider marinating the pork overnight in the herb mixture. Rest the meat after cooking for juiciness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg