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Herb Roasted Pork Loin and Potatoes

Herb Roasted Pork Loin and Potatoes

  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 25 m
mom2wildchild

mom2wildchild

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.
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Reviews

val3ntine
456

val3ntine

8/7/2006

One thing that this recipe is missing: The searing! Most recipes for roasts tell you to sear the meat (on a hot pan, high heat) before roasting it at 325. That would make the meat moister and juicier.

Dangela
440

Dangela

1/25/2007

I used a slow cooker with this recipe and it turned out great! I boiled the potatoes for about 5 minutes, drained them and mixed them with the potato seasonings. While the potatoes were boiling, I used the rub on the pork as the recipe instructed and then placed it in the slow cooker. When the potatoes were ready, I set them on top and around the pork and tossed in a can of undrained french cut green beans and cooked everything on high for about 3 hours. This dish puts out a wonderful aroma and is a great meal for family or guests!

joesgirljeri
373

joesgirljeri

4/15/2007

Delicous! This came out just perfect, moist and flavorful. I bumped up the heat to 380 for the last half and the potatoes were nicely browned and the meat had a nice crust on it. As I was adding the boiled potatoes, I tossed in some big slices of carrots and onion and seasoned it all together. As the roast was resting I also stirred in a few handfulls of frozen peas for more color (the heat from the veggies warms them up just right). I'm glad I let the meat rest for a while, it stayed so juicy after I cut into it. As a side dish, I chopped up a few apples into a saucepan with 1/4 cup brown sugar and 2 tbsp lemon juice and let the whole mixture simmer for about 30 minutes. The whole meal got rave reviews, both from my family and another couple that I made this for. The only complaint was from my husband, who had to endure the tantalizing smells coming from the oven while he waited for it to be cooked!

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