Oven-roasted pork loin and potatoes is a delicious way to cook a pork loin. Pork loin roasts are easy to overcook and can become dry. But not with this recipe! I have everything you need to know to cook a pork loin roast that's perfectly seasoned and juicy.
Roasted pork loin
I can't resist picking up a huge boneless pork loin when I shop at Costco. The price per pound is usually less than when buying a smaller pork loin at the grocery store. However, that huge pork loin is more than we can eat and the large size can be challenging to cook.
Once I get a large pork loin home, I open the package and divide the pork loin into smaller pieces. I'll slice into 2-4 smaller-sized roasts and sometimes I'll cut part into think pork cutlets. I'll cook up one of the loins and then package and freeze the rest.
You'll want to try my recipes for pan-fried pork chops, tequila lime pork chops, honey garlic pork, and pork marsala for the cutlets. The larger-sized loin roasts can be used in this recipe for pork loin and potatoes, my simple pork loin roast, and my crockpot pulled pork.
Pork loin vs. Pork tenderloin
Pork loin or pork tenderloin? These two cuts are often confused, and many people think they are interchangeable. But they are two different cuts of meat coming from the same general area.
Pork Loin is a large cut of meat starting just behind the shoulder area and extending towards the rear. The cut is often boneless, but the bone can also be left in. A boneless loin is about 2 feet long and weighs 7-10 pounds. A pork loin is often sold with a fat cap attached to the top of the loin. Loins can be purchased in smaller cuts, but a loin will always be larger than a tenderloin.
Pork Tenderloin is a smaller cut that comes from the loin. A tenderloin usually weighs about one pound and is small and narrow.
Be careful when selecting a pork loin or a pork tenderloin so you don't mix them up. The cooking methods are different. A pork tenderloin will cook much quicker than a loin.
Ingredients for roasted pork loin and potatoes
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pork Loin - Make certain you use a pork loin and not a pork tenderloin. Select a loin between 3-4 pounds with a fat cap or a layer of fat across the top.
- Potatoes - I used Yukon gold potatoes. You can also use red potatoes, fingerling potatoes, or baby potatoes.
- Onion - The onion is optional, but it does add great flavor.
- Fresh Herbs - Rosemary and thyme are used on the loin and on the potatoes. You could also use fresh sage and fresh parsley. If fresh herbs are not available, you can use dried herbs. If using dried, reduce the amount by half.
- Olive Oil - Used on the pork and the potatoes. You can also use your favorite oil.
Making a roasted pork loin
- Place potatoes and onions in a large casserole dish. Drizzle with olive oil and toss to coat.
- Pat the pork loin dry with a paper towel. Push the potatoes and onions to the side, and place the pork in the center of the casserole dish.
- Sprinkle everything with salt, pepper, and fresh herbs.
- Place in preheated 375°F oven and bake uncovered for 60-70 minutes until the pork is cooked through and reaches 145°F.
- Remove from the oven and place pork on a rimmed baking sheet (to catch the juices). Cover lightly with foil to rest for 10-15 minutes.
- Test the potatoes. If they aren't fully cooked, return to the oven.
- After the pork has rested, slice and serve with potatoes and onions. Top with fresh herbs for garnish.
Recipe tips
- The amounts in this recipe are flexible. Select a boneless pork loin to fit your needs. Add additional potatoes as desired.
- Plan on approximately ½ pound of pork per person.
- Rotate the casserole dish halfway through cooking time if your oven cooks unevenly or you find one side is browning before the other side.
- If using dried herbs, reduce the amount by half. Dried herbs are stronger tasting than fresh so you don't need to use as much.
Variations
- Use any variety of potatoes you prefer. Red, fingerling, baby, or russet will work. Peel the potatoes if desired. Russet potatoes have a thicker skin and are usually peeled.
- Add whole cloves of garlic along with the potatoes and onions.
- Bake on a rimmed baking sheet instead of a casserole dish. This may allow more room for additional potatoes or a larger-sized pork loin.
Frequently asked questions
Resting a pork loin (or any roast) after cooking is essential because it allows the meat’s juices to redistribute throughout the roast. Allowing the pork loin to rest allows the juices to move throughout the roast, resulting in a juicier, more tender bite.
If you cut a roast before resting, the juices will be released from the pork onto the cutting board resulting in a dry roast.
Use an instant-read digital thermometer. When the center of the pork reaches 145°F, the pork is done.
Allow pork to cool and store in an airtight container in the refrigerator for 3-4 days.
Serving suggestions
Since this dish already has meat and potatoes, all you need for a complete meal is a vegetable or a salad.
- Green Beans Almondine
- Buttered Peas
- Honey Ginger Carrots
- Caesar Salad with homemade Croutons
- Your favorite green salad with Zesty Italian Dressing
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Pork Loin and Potatoes
Equipment
Ingredients
- 3 - 4 pounds boneless pork loin
- 1 ½ - 2 pounds Yukon gold potatoes (cut into 2 inch pieces)
- 1 white onion (sliced into wedges)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary (chopped)
Instructions
- Preheat oven to 375°F.
- Place potatoes and onions in a large casserole dish. Drizzle with 1 tablespoon of olive oil and toss to coat.1 ½ - 2 pounds Yukon gold potatoes, 1 white onion, 2 tablespoons olive oil
- Pat pork loin dry with a paper towel. Rub remaining olive oil onto the pork loin. Push potatoes and onions to the side and place the pork in the center of the casserole dish.3 - 4 pounds boneless pork loin
- Sprinkle everything with salt, pepper, and fresh herbs.1 teaspoon salt, ½ teaspoon pepper, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary
- Place in preheated 375°F oven and bake uncovered for 60-70 minutes until the pork is cooked through and reaches 145°F.
- Remove from the oven and place pork on a rimmed baking sheet (to catch the juices). Cover lightly with foil to rest for 10-15 minutes.
- Test the potatoes. If they aren't fully cooked, return to the oven. They can continue cooking while the pork is resting.
- After the pork has rested, slice and serve with potatoes and onions. Top with fresh herbs for garnish.
Notes
- The amounts in this recipe are flexible. Select a boneless pork loin to fit your needs. Add additional potatoes as desired.
- Plan on approximately ½ pound of pork per person.
- Rotate the casserole dish halfway through cooking time if your oven cooks unevenly or you find one side is browning before the other side.
- If using dried herbs, reduce the amount by half. Dried herbs are stronger tasting than fresh so you don't need to use as much.
- Use any variety of potatoes you prefer. Red, fingerling, baby, or russet will work. Peel the potatoes if desired. Russet potatoes have a thicker skin and are usually peeled.
- Add whole cloves of garlic along with the potatoes and onions.
- Bake on a rimmed baking sheet instead of a casserole dish. This may allow more room for additional potatoes or a larger-sized pork loin.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
CeCe says
This was delicious!! Added potatoes, onions & carrots, my boys thoroughly enjoyed every bite!! Followed directions exactly as written, tested after 30, then 45, for 145°. Thank you for sharing 🙂
Kathy says
Thank so much! Adding carrots makes this dish a complete meal. I'm glad everyone enjoyed it.