Herb-Crusted Roasted Pork with Crispy Garlic Potatoes
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in just over an hour. The herb crust keeps the pork incredibly juicy while the potatoes get wonderfully crispy from roasting alongside it. Rosemary is packed with antioxidants and adds such a beautiful depth of flavor to lean proteins like pork loin. Best of all, everything cooks on one pan, which means minimal cleanup and maximum flavor as the garlic infuses into those golden potatoes. It's the kind of meal that makes you feel like you've spent all day cooking when really you've barely spent any time in the kitchen.
Ella x
Ingredients
- ¾ kgpork loin(trimmed of excess fat)
- ¾ kgrusset potatoes(cut into 1.5-inch cubes)
- 2 tablespoonsfresh rosemary(finely chopped)
- 1 tablespoonfresh thyme(finely chopped)
- 6garlic cloves(minced)
- 4 tablespoonsolive oil
- 2 tablespoonswhole grain mustard
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonlemon zest
- 118 mlvegetable broth
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the pork loin dry with paper towels and place it on a cutting board.
Tip: Dry meat ensures better browning and a crispier exterior.
- 2
In a small bowl, combine the chopped rosemary, thyme, minced garlic, whole grain mustard, Dijon mustard, lemon zest, 2 tablespoons of olive oil, salt, and pepper to create an herb paste.
Tip: Make sure the herbs are finely minced so they adhere well to the pork.
- 3
Rub the herb paste all over the pork loin, covering all sides evenly. Let it sit for 10 minutes while you prepare the potatoes.
Tip: This resting time allows the flavors to begin penetrating the meat.
- 4
Toss the potato cubes in a large bowl with the remaining 2 tablespoons of olive oil, half of the minced garlic, salt, and pepper. Spread them in a single layer on a roasting pan.
Tip: Don't overcrowd the pan; potatoes need space to roast evenly and become crispy.
- 5
Create a well in the center of the potatoes and nestle the herb-crusted pork loin into it. Pour the vegetable broth around the pork.
Tip: The broth will keep the pork moist while the potatoes roast in the fat drippings.
- 6
Roast for 40-50 minutes, depending on the thickness of your pork loin. The internal temperature should reach 145°F when measured with a meat thermometer in the thickest part.
Tip: Don't skip the thermometer—it's the best way to ensure perfectly cooked pork that's juicy, not dry.
- 7
Remove the pan from the oven and let the pork rest for 5 minutes before slicing. The potatoes should be golden brown and crispy on the edges.
Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist when you slice.
- 8
Slice the pork into 0.75-inch thick slices and arrange on a serving platter with the roasted potatoes. Drizzle any pan juices over the top before serving.
Tip: Save those flavorful pan drippings—they add incredible depth to each bite.
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