Herb-Crusted Roasted Pork with Crispy Garlic Potatoes

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.