Roasted Pork Loin with Garlic and Potatoes Recipe

Roasted Pork Loin with Garlic and Potatoes Recipe is a beautiful dish that is very company worthy.  My family likes it served with homemade applesauce and cinnamon.  The potatoes crisp up to a beautiful golden brown, crispy on the outside with a buttery center.  This is very tasty served with Whole Roasted Cauliflower with Moroccan Spices and homemade applesauce.

This wonderful recipe, comments, and photos was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.

Roasted Pork Loin with Garlic and Potatoes

Roasted Pork Loin with Garlic and Potatoes Recipe:
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: Roasted Pork Loin with Garlic and Potatoes Recipe
Servings: 6 servings
  • 6 large cloves garlic, fresh
  • 1 (2 1/2-pound) pork loin roast, boneless
  • 2 tablespoons rosemary, fresh, chopped (leaves pick off and chopped), divided*
  • Salt or sea salt and freshly-ground black pepper
  • Olive oil
  • 4 cups of 1-inch chunks of unpeeled Yukon Gold potatoes
  • Fresh sprigs rosemary (for garnish)
  1. Take two of the garlic cloves and slice, and then cut each slice in half; set aside.  Dice remaining 4 garlic cloves and set aside,

  2. Make slits on both sides of the roast, with the tip of a sharp knife.  Insert the halved garlic slices into the slits.

  3. Place the roast, fat side down, on a 9- by 13-inch baking dish lined with non-stick aluminum foil wrap.

    Roasted Pork Loin with Garlic
  4. Mix the remaining diced garlic with 1 tablespoon of the chopped rosemary leaves, salt, pepper, and just enough olive oil to make a spreadable paste.  Rub this mixture all over the pork, plus the ends. Place potatoes into a large bowl, drizzle with olive oil and then sprinkle salt, pepper, and remaining 1 tablespoon of chopped rosemary.  Place potatoes around the pork loin.  You may refrigerate at this time until you are ready to place in the oven.

    Pork roast and potatoes ready to bake
  5. Preheat oven to 400 degrees F.

  6. Place prepared pork roast and potatoes in the oven and cook for 30 minutes.  Turn roast to fat side up and cook another 25 to 30 minutes or until a meat thermometer inserted into center of roast reaches 155 degree F.

  7. Remove pan from the oven and remove the cooked roast to a cutting board.  Covered roast lightly with aluminum foil and allow to rest at least 10 minutes.

  8. Meanwhile mix cooked potatoes into the resulting meat juices in the pan and place back in the oven to crisp just to a golden brown.

  9. When ready to serve, slice pork roast and arrange on a dish or serving platter surrounded by the potatoes.  Garnish with some rosemary sprigs, if desired.

  10. Makes 6 servings.

Recipe Notes


*  To pull rosemary leaves from the stem, hold at the top of the stem and pull leaves backwards and down.  You may use the tender part at the top of the stem (chop along with the leaves).  If you rosemary plant is in bloom, use the beautiful flowers as a garnish on your serving platter.

Thermapen Internal Temperature Cooking ChartI get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world.  I only endorse a few products, on my web site ,that I like and use regularly.

You can learn more or buy yours at: Super-Fast Thermapen Thermometer.

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Dinner    Garlic    Pork Tenderloin    Potatoes    Winter   

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