High Protein | Weight Watchers Friendly
Herb Pepper Pork Loin Roast with Roasted Potatoes is all about real food and easy steps. Thick slices of boneless pork roast, Yukon gold potatoes, onion, garlic, and an herb rub, that’s really all you need for a family dinner everyone will love.
You layer the potatoes and onions right in the roasting pan. They soak up all the juices from the pork as it cooks, and honestly, that’s the magic.
This dish is great for Sunday meals or weeknight dinner. Whenever you want something high protein that won’t take all afternoon, this one’s a winner.
It makes eight servings, so there’s plenty for everyone. Leftovers work great for sandwiches or another meal, which is always a bonus.
A roasting pan and an instant-read thermometer make things easier here. If you’ve got those, you’re pretty much set.
Why You’ll Love This Herb Pepper Pork Loin Roast with Roasted Potatoes
Family-Friendly
Hearty pork loin and potatoes are a crowd-pleaser and make plenty of servings for dinner or leftovers.
Simple Seasoning
The herbed pepper rub is quick to mix and adds big flavor with just a few pantry spices.
One Pan Meal
Everything cooks together in one roasting pan, making cleanup easy and letting the flavors come together.
Versatile
This meal works for weeknight dinners, Sunday family meals, or even holidays.
Ingredient Substitutions
Different Potatoes
Use russet or red potatoes instead of Yukon gold if that’s what you have on hand.
Fresh Herbs
Fresh thyme or rosemary can replace dried—just use a bit more.
Onion
Yellow, white, or red onions all work.
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Herb Pepper Pork Loin Roast with Roasted Potatoes
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 2½ pound boneless center-cut pork loin roast trimmed of visible fat
- 1½ pound Yukon gold potatoes sliced into ¼ inch rounds
- 1 medium onion cut into thick wedges
- 3 cloves garlic thinly sliced
- 2 tablespoon olive oil divided
- ¼ teaspoon salt for the potatoes
- ¼ teaspoon ground black pepper for the potatoes
For the Herbed Pepper Rub:
- 1 tablespoon olive oil
- 2 teaspoon coarse ground black pepper
- 1½ teaspoon salt
- 2 teaspoon dried italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon crushed dried rosemary
- 2 cloves garlic minced
- 2 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Lightly coat a roasting pan with olive oil or nonstick spray.
- Arrange potato slices in a single layer in the roasting pan. Add onion wedges and sliced garlic.
- Drizzle potatoes, onions, and garlic with 1 tablespoon olive oil. Sprinkle with salt and pepper for the potatoes. Toss with tongs to coat and spread evenly.
- Place pork loin on a cutting board. Pat dry with paper towels.
- In a small bowl, mix 1 tablespoon olive oil, coarse black pepper, salt, Italian seasoning, thyme, rosemary, and minced garlic until combined into a paste.
- Rub the herb paste over the top and sides of the pork loin.
- Set the pork loin in the center of the roasting pan on top of the potato mixture.
- Roast for 55 to 70 minutes. Rotate the pan halfway through so the pork browns evenly. Check that an instant-read thermometer reads 145°F in the center of the pork.
- Remove the pan from the oven. Loosely cover the roast with aluminum foil and let it rest for 10 minutes.
- Transfer pork to a cutting board and slice into ½ inch pieces.
- Spoon roasted potatoes and onions onto a platter. Lay sliced pork over the top. Sprinkle with chopped fresh parsley and serve warm.
Notes
Tips and Tricks
Checking Doneness – Use an instant-read thermometer to make sure the pork reaches 145°F for safe, juicy slices. Resting the Meat – Let the pork rest after roasting so the juices stay in the meat and don’t run out when you slice it. Even Cooking – Rotate the pan halfway through roasting so everything browns evenly.Storing and Reheating
Reheat on Stovetop – Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Store – Store leftovers in an airtight container in the refrigerator for up to 3 days.Nutrition
More High Protein Pork Recipes
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High Protein Roasted Pork Tenderloin
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