Recipe: Roasted Rosemary and Garlic Pork Loin and Potatoes
A juicy pork loin doesn’t require a whole lot of fuss for it to be delicious, so we’re keeping things simple with a classic rub of garlic, rosemary, salt, and pepper. To make things even simpler, the pork cooks alongside halved red potatoes for a one-pan meal. About an hour later you’ve got meat with a golden-brown crust and potatoes with crispy edges and fluffy centers. This sheet pan supper is definitely simple enough to cook on a weeknight, but it’s also the recipe to keep in your back pocket when you’re having friends over for dinner.
A Slow Roast Is Best for Pork Loin
Because of its size, pork loin benefits from roasting at a slightly lower temperature than you’d cook pork tenderloin. But don’t let the cook time dissuade you from what we still consider a weeknight dinner. This slow-roasted loin comes with a mostly hands-off cook time, and asks no more of you than flipping the meat and adding the potatoes to the baking sheet.
The slow cooking takes advantage of the loin’s single-sided layer of fat, which, when rendered, provides the flavorful fat the potatoes cook in.
Roasted Rosemary and Garlic Pork Loin and Potatoes
- 2 tablespoons
- 3 cloves
- 3 tablespoons
finely chopped fresh rosemary leaves
- 1 teaspoon
- 1/2 teaspoon
freshly ground black pepper
(2- to 2 1/2-pound) boneless pork loin roast, trimmed of excess fat (keep a thin layer of fat)
- 1 pound
small red potatoes, halved or quartered if large
Arrange a rack in the middle of the oven and heat to 375°F.
Place the oil, garlic, rosemary, salt, and pepper in a small bowl and rub together with your fingers to create a paste. Rub the paste all over the pork, then place fat-side down on a rimmed baking sheet. Roast for 30 minutes.
Flip the pork to be fat-side up. Add the potatoes to the baking sheet, stir to coat with the rendered fat, and arrange to be cut-side down in a single layer around the pork. Continue roasting until the internal temperature of the pork registers 145°F, about 20 minutes more. Let the pork rest for 10 minutes before slicing and serving with the potatoes.
Storage: Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.