Herb Pepper Pork Loin Roast with Roasted Potatoes
Herb Pepper Pork Loin Roast with Roasted Potatoes is a simple high protein meal that's perfect for family dinners.
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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
Calories: 311kcalCarbohydrates: 18gProtein: 34gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 89mgSodium: 585mgPotassium: 936mgFiber: 3gSugar: 1gVitamin A: 103IUVitamin C: 20mgCalcium: 39mgIron: 2mg
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