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Herb Roasted Pork Loin and Potatoes


"This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal."
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2 h 25 m servings 347 cals
Original recipe yields 8 servings


  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 29.5g
  • 10%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a pot with enough water to cover, boil the potatoes for about 10 minutes. Drain, cool, and place in a bowl. Toss with olive oil, 1/2 teaspoon thyme, 1/2 teaspoon garlic powder, chives, salt, and pepper.
  3. Rub the pork loin roast with 1 teaspoon thyme, 1 teaspoon garlic powder, and onion powder. Sprinkle with salt and pepper.
  4. Place the roast on a rack in a shallow roasting pan, and cook 50 minutes in the preheated oven. Arrange the potatoes around the roast, and continue cooking 50 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove from heat, cover with foil, and let sit 15 minutes before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 260
  1. 348 Ratings

Most helpful positive review

One thing that this recipe is missing: The searing! Most recipes for roasts tell you to sear the meat (on a hot pan, high heat) before roasting it at 325. That would make the meat moister and...

Most helpful critical review

I was a bit disappointed in this recipe. The flavor was wonderful, but the meat was dried out and I reduced the cooking time by about 15 minutes. I do think that I will try this again and tink...

Most helpful
Most positive
Least positive

One thing that this recipe is missing: The searing! Most recipes for roasts tell you to sear the meat (on a hot pan, high heat) before roasting it at 325. That would make the meat moister and...

I used a slow cooker with this recipe and it turned out great! I boiled the potatoes for about 5 minutes, drained them and mixed them with the potato seasonings. While the potatoes were boilin...

Delicous! This came out just perfect, moist and flavorful. I bumped up the heat to 380 for the last half and the potatoes were nicely browned and the meat had a nice crust on it. As I was add...

i cook pork tenderloin almost evey week. i made this recipe last night and it resulted in the best and most tender tenderloin ever. i did drizzle a little seseme seed oil over the veggies. one ...

Delicious! My roast was 2 lbs. so I followed another reviewers suggestion and changed the time to 20/50 in order for the vegetables to cook thoroughly (I added baby carrots to the potatoes). M...

This recipe was fantastic! I've been looking for a pork recipe that wasn't sweet and this one did the trick! For those who complained of a dry roast, I HIGHLY recommenend a digital alarm therm...

EXCELLENT! I rubbed plain yellow mustard on the loin added the recipe's herbs, marinated it overnight---- have no fear... no mustard taste, but makes thee best marinade for tenderization. Then I...

very flavorful and easy to make! I didn't make the potatoes, but I seasoned the meat with the ingredients listed, and the roast came out superb. The only thing I changed was I basted the roast w...

This was a wonderful recipe for pork loin! Wow! We made this for dinner tonight. We were bowled over by it's juiciness and amazing flavor. I also put sliced garlic cloves in the top of the meat....