Go Back Email Link
–+ servings
Juicy Pork Loin Roast 113
Print

Juicy Pork Loin Roast

This amazing Garlic Pork Loin Roast is served with gravied potatoes. They cook alongside the meat making them the perfect side to this perfectly cooked tender and juicy pork roast.
Course Main Course, Side Dish
Cuisine American
Keyword how to cook a pork loin roast, pork loin roast, pork loin roast recipe
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 25 minutes
Servings 6 servings
Calories 819kcal
Author Katie Cooksey

Ingredients

for the pork loin roast-

  • 3 lbs pork loin roast*
  • 3 tablespoons olive oil
  • 1 tablespoon salt
  • 1/2 tablespoon black pepper
  • 4 cloves garlic fresh, minced
  • 1 tablespoon thyme fresh, minced
  • 1 tablespoon rosemary fresh, minced

for the potatoes-

  • 6 large russet potatoes peeled and sliced into 1/4 inch rounds
  • 1 small yellow onion sliced very thinly
  • 1 1/4 cups chicken stock
  • 1/2 cup butter melted
  • salt to taste
  • black pepper to taste
  • 1 teaspoon paprika

garnishes-

  • 1 tablespoon parsley fresh, chopped
  • rosemary fresh sprigs, for garnish (optional)
  • thyme fresh sprigs, for garnish (optional)
US Customary - Metric

Instructions

  • Remove pork loin roast from refrigerator about an hour before cooking to allow to come to room temperature. If your roast has string, keep it on until after it's cooked.
    Raw pork loin resting on a round wooden cutting board, photographed up close against a light background.
  • Preheat oven to 350° F.
  • In a small bowl, combine olive oil, salt, black pepper, garlic, thyme, and rosemary. Rub the herb mixture on entire roast.
    A hand uses a whisk to mix oil, herbs, and seasonings in a ceramic bowl, with a raw meat cut and rosemary visible nearby.
  • Place roast into a roasting pan (or large baking dish) and bake uncovered for 1 hour.
    A person places a seasoned raw pork roast into a glass baking dish on top of a green and white checkered cloth.
  • While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so.
    A hand uses a whisk to stir a yellow liquid, likely melted butter or sauce, in a black saucepan on a stovetop.
  • After an hour of baking, remove the roast from oven. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan.
    A seasoned, roasted pork loin sits in a glass baking dish with oil and juices, on a green and white checkered surface.
  • Shingle potatoes around the roast to create two layers of potatoes. Season with salt and black pepper to taste, and paprika. Sprinkle on a few slices of onions and pour on more butter/stock mixture.
    A cooked pork roast with herb seasoning sits in a glass baking dish with two potato slices and metal tongs on the side.
  • Repeat this process until all ingredients are layered around the pork roast. 
    A seasoned pork roast is placed in a glass baking dish surrounded by sliced potatoes and onions, ready for baking. A hand is adding onion slices to the dish.
  • Return roast to the oven and bake 45 minutes to an hour more or until the pork registers at 135-140° F using an instant read meat thermometer. You do NOT want to overcook this beautiful roast, so begin checking the temperature sooner than later.
    A hand inserts a meat thermometer into a seasoned pork roast surrounded by sliced potatoes and onions in a glass baking dish.
  • If you find that the top of your roast is getting too dark for your liking, simply place a lid or piece of foil on top for the final minutes of roasting.
  • Once your pork is 135-140° F, remove from oven and place pork loin roast onto a cutting board, cover with foil and set aside to rest. There should be some carry-over cooking happening that will bring your final temperature up to 145° F, which is where we want it for a tender, juicy roast.
    Hands covering a wooden cutting board with a sheet of aluminum foil, with herbs and a cloth visible in the background.
  • Turning your attention back to the roasting pan, stir to coat potatoes in the gravy being careful not to break up the potatoes. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.
    A wooden spoon arranges seasoned sliced potatoes in a glass baking dish, with some cooking liquid visible at the bottom.
  • After 10 minutes of resting, slice the pork loin roast thinly and transfer to a serving platter alongside the potatoes and gravy. Garnish with fresh, chopped parsley and decorate with fresh herbs (if desired), serve and enjoy!
    A hand slices a cooked, herb-crusted pork loin on a wooden cutting board.

Video

Notes

*Choosing your pork:
  • Boneless
  • Pork Loin Roast (this one is tied together with string and its the one I used)
  • 2-4 Pounds (the bigger it is, the longer you need to cook it)

Nutrition

Calories: 819kcal | Carbohydrates: 71g | Protein: 61g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1487mg | Potassium: 2498mg | Fiber: 6g | Sugar: 4g | Vitamin A: 767IU | Vitamin C: 26mg | Calcium: 85mg | Iron: 5mg
QR Code linking back to recipe