Garlic Pork Loin Roast Recipe with Potatoes

5 from 13 votes

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This amazing Garlic Pork Loin Roast Recipe is served with gravied potatoes. They cook alongside the pork roast making them the perfect side.

Here’s a wonderful and easy meal to whip up when you have a little time on your hands, Garlic Pork Loin Roast Recipe with Potatoes. It falls more under the Sunday night dinner category, however, I made this midweek and it was great! This pork roast dish is very similar to the one I grew up eating with a few tweaks. Plus the potatoes cook right along with the pork so you don’t need to worry about a side dish!

Garlic Pork Loin Roast

Pork Loin Roast Recipe

The list of ingredients for this recipe is a little intimidating but don’t worry, this Pork Loin Roast Recipe is straight forward. So gather up these ingredients to start your delicious main dish!

  • Pork Loin Roast – see the guide below to choose the perfect piece of meat for your meal.
  • Garlic – thinly julienned and rubbed into the pork loin, YUM!
  • Olive Oil – this is to help the roast cook evenly.
  • Salt and Pepper – to season the roast and the potatoes.
  • Ground Thyme – deep earthy taste.
  • Rosemary – a slightly woodsy flavor that compliments the thyme.
  • Potatoes – choose a starchy kind like russet or golden potatoes.
  • Yellow Onion – diced and for its delicious oniony flavor.
  • Chicken Stock – using a good quality chicken stock really makes a difference, so don’t skimp out on this one.
  • Butter – buttery flavor to go with the potatoes and the roast.
  • Paprika – for its slightly peppery taste.
  • Dried Parsley – to garnish.

Choosing Your Pork

Now, before you get cooking, let me give a few pointers about the pork you’re going to want to buy. Your roast should be:

  • Boneless
  • 2-4 Pounds – the bigger it is, the longer you need to cook it
  • Whole Pork Tenderloin OR Pork Loin Roast – this one is tied together with string and its the one I used
How to Cook a Pork Loin Roast

How to Cook a Pork Loin Roast

  1. Preheat oven to 350 degrees. Prepare roast by cutting small 1 inch deep slits into the meat. Fill slits with julienned garlic pieces. Rub entire roast with olive oil, salt, pepper, thyme, and rosemary (if applicable). Place into a roasting pan (or large baking dish) and bake 1 hour.
  2. While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so.
  3. After an hour of baking, remove the roast. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan. Shingle potatoes around the roast to create two layers of potatoes. Sprinkle on a few diced onions and pour on more butter liquid. Repeat this process until all ingredients are layered around the pork roast. Sprinkle paprika and parsley over the whole thing.
  4. Return to oven and bake 45 minutes to an hour more. The dish is done once the potatoes are soft and the roast is cooked. Remove from oven and place roast onto a separate place to rest. Cover with foil and set aside.
  5. Keeping the potatoes in the roasting pan, stir to coat potatoes in the gravy. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.
  6. After 10 minutes, slice the pork loin roast thinly and serve with potatoes.
Pork Loin Roast Recipe

Pork Loin Roast Tips and Tricks

Meat Thermometer. Use a meat thermometer for best results! The USDA recommends cooking your pork to an internal temperature of 145 degrees. You can always remove the pork loin roast if its cooked and keep the potatoes cooking! Dry meat is no bueno.

Gravy. If your gravy for your potatoes is still too runny for your liking, mash a few pieces of the potatoes and stir. That should help thicken it up.

Pork Loin with String. If you are using a loin top roast with the string around it, DO NOT remove the string until after the meat has finished cooking!

More Divine Main Dishes!

Make sure to save this pork loin roast recipe card below by pinning it, printing it or bookmarking it! It’s a good one.

5 from 13 votes

Garlic Pork Loin Roast Recipe with Potatoes

This amazing Garlic Pork Loin Roast Recipe is served with gravied potatoes. They cook alongside the pork roast making them the perfect side.
servings 4 servings
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins

Ingredients

  • 3 lb. pork roast see guidelines above
  • 1 clove garlic thinly julienned
  • 1 tablespoon olive oil
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon rosemary optional
  • 6 large starchy potatoes peeled and sliced into 1/4 inch rounds
  • 1/2 yellow onion diced small
  • 1 1/4 cups chicken stock or water and chicken bouillon cubes
  • 1/2 cup butter melted
  • salt and pepper to taste
  • 1 tablespoon paprika
  • 1 tablespoon dried parsley

Instructions

  • Preheat oven to 350 degrees. Prepare roast by cutting small 1 inch deep slits into the meat. Fill slits with julienned garlic pieces. Rub entire roast with olive oil, salt, pepper, thyme, and rosemary (if applicable). Place into a roasting pan (or large baking dish) and bake 1 hour.
  • While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so.
  • After an hour of baking, remove the roast. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan. Shingle potatoes around the roast to create two layers of potatoes. Sprinkle on a few diced onions and pour on more butter liquid. Repeat this process until all ingredients are layered around the pork roast. Sprinkle paprika and parsley over the whole thing.
  • Return to oven and bake 45 minutes to an hour more. The dish is done once the potatoes are soft and the roast is cooked. Remove from oven and place roast onto a separate place to rest. Cover with foil and set aside.
  • Keeping the potatoes in the roasting pan, stir to coat potatoes in the gravy. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.
  • After 10 minutes, slice the pork loin roast thinly and serve with potatoes.

Nutrition

Calories: 911kcal | Carbohydrates: 45g | Protein: 87g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 277mg | Sodium: 2257mg | Potassium: 2753mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1570IU | Vitamin C: 38.3mg | Calcium: 136mg | Iron: 13.1mg
Course: Main Course, Side Dish
Cuisine: American
Keyword: how to cook a pork loin roast, pork loin roast, pork loin roast recipe

 

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Recipe Rating




23 Responses
  1. Babsie

    5 stars
    OH. MY. GOODNESS!

    Made this on Sunday for a family dinner, and people went wild for this meal! It was fabulous, and people literally fought for the leftovers. That’s saying a LOT, especially for such a simple recipe.

    I fiddled with this a bit — I had a larger roast (5 pounds) and a short time window, so I turned the temp up to 375*. I used a meat thermometer — think the total time was about 2 1/4 hours. I also skipped the garlic slivering… just combined a TBSP of prechopped garlic with the rub ingredients (do use the rosemary!) and smeared it over the roast that way. The potatoes developed a wonderful brown crust and absorbed all that terrific flavor from the roast and the butter sauce.

    Perfection! Absolutely a keeper!!

  2. Maria

    5 stars
    Thank you so much! I had a tied top loin pork roast that I wasn’t sure how to prepare. I was trying to determine if I should cut the string or not. Yours was the only recipe I found that explicitly said to not cut the string.
    Although the pork was delicious, I have to say the potatoes were amazing! I have never cooked potatoes this way before. The only thing I did differently was I didn’t bother to “shingle” the potatoes, didn’t have the time! I just layered as directed with the other ingredients. Yum!

  3. Carrie

    5 stars
    I just finished doing the dishes from this fabulous meal! I used 3 russet and 3 sweet potato as that’s what I had in the pantry. I served roasted Brussels sprouts and applesauce as additional sides. I think I’ll use some of the the leftover sweet potatoes and meat in a frittata tomorrow.

  4. Diane

    5 stars
    I tried this last Sunday. YUMMMMMM!!!! Found your site when looking for “how to cook pork with string”. I had doubts on the potatoes-they cooked an extra 30 minutes after I took the pork out and some were still a bit chewy-so we didn’t eat until almost 9pm (over 2 1/2 hrs and I got a late start). But next time I’ll put them in a bit sooner or add more broth or something. This is DEFINITELY a keeper and one for company. The leftovers were even better, but it needs to be shared!!!
    Can’t wait to try some more of your recipes!

  5. Amanda

    This is probably a silly question but I don’t eat pork – do you think this same recipe would work well with a beef roast or a whole chicken?

  6. Cheryl Newton

    Hi, Lauren,
    Happy new year, and thanks for reposting this recipe! If I wanted to make just the potatoes, would I still use some of the garlic and seasonings that go onto the roast. Maybe half or each less? Thanks!

  7. Kittery Point, ME

    5 stars
    Made this last night and it was scrumptious! The potatoes were tender and full of the delicious sauce flavor and the pork roast was tender and flavorful with a crispy crust. Instead of studding the roast with sliced garlic I added pre-minced garlic to the rub as well as a little sage and rosemary.

  8. Edward at 11 months | Lauren's Latest

    […] he has been LOVING them all! Teriyaki chicken, fried rice, cheese tortellini soup and his favorite: this pork roast with potatoes. He ate so much of it […]

  9. Laura-Lee

    5 stars
    I made this tonight, and it was a hit! The only thing I did differently was to use garlic powder instead of slivering it and putting it in the roast (I totally forgot that step). It still came out delicious, and I will make it again.

  10. Linda

    5 stars
    This was awesome. Cooked perfectly. I have issues over cooking things, but not this. My potatoes were a little mushy but I think they were too thin and I left them in while the pork rested. But they tasted awesome. I will be making this again and again. Thanks

  11. Lori S.

    5 stars
    Fantastic! The pork loin was tender and juicy with a nice crust and the potatoes soaked up the flavors from the bottom of the roasting pan. I did use vegetable broth instead of chicken, added the dried rosemary and used a couple baking potatoes. Served with creamed peas and rolls and enjoyed a great Sunday dinner. Want to try making this in my slow cooker so definitely not the last time I will be making this. Made and reviewed for the Alphabet Tag game.

  12. Michelle

    5 stars
    This was the best pork roast I have ever made. It was juicy and flavorful. The gravy that is made while it is cooking was amazing. The potatoes with onions were the perfect accompaniment. I made this exactly as it was printed.

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