Herb Roasted Pork Loin and Potatoes Recipe - Allrecipes.com
Herb Roasted Pork Loin and Potatoes Recipe

Herb Roasted Pork Loin and Potatoes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 50 mins

    2 hrs 25 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2006

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 juicier.

Most Helpful Critical Review
Jun 18, 2004

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 tinker with it....thanks though.

Jan 25, 2007

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 boiling, I used the rub on the pork as the recipe instructed and then placed it in the slow cooker. When the potatoes were ready, I set them on top and around the pork and tossed in a can of undrained french cut green beans and cooked everything on high for about 3 hours. This dish puts out a wonderful aroma and is a great meal for family or guests!

Apr 15, 2007

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 adding the boiled potatoes, I tossed in some big slices of carrots and onion and seasoned it all together. As the roast was resting I also stirred in a few handfulls of frozen peas for more color (the heat from the veggies warms them up just right). I'm glad I let the meat rest for a while, it stayed so juicy after I cut into it. As a side dish, I chopped up a few apples into a saucepan with 1/4 cup brown sugar and 2 tbsp lemon juice and let the whole mixture simmer for about 30 minutes. The whole meal got rave reviews, both from my family and another couple that I made this for. The only complaint was from my husband, who had to endure the tantalizing smells coming from the oven while he waited for it to be cooked!

May 08, 2005

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 thing to remember is that the size of your meat cut will greatly effect the cooking time. i used one last night with a pop up timer. also always let this stand with a tent of foil after you remove it from the oven for about 20 minutes to let the juices settle.

Jan 05, 2006

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). My whole family enjoyed this meal!

Nov 08, 2005

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 thermometer that goes off when your pork reaches the right tempature, instead of setting a timer. It is SO easy to overcook pork that this really is a life-saver. Plus, don't forget to let the pork rest for 10 mintues or all of the juices will just run out the second you cut it. As for the recipe itself, the only changes I made was that I used half red potatoes and half sweet potatoes instead of regular potatoes. Yum, yum, yum! I will be making this on a regular basis. Thanks for the great recipe!

Jan 01, 2008

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 added cabbage wedges, baby carrots, chopped apples all around the meat, and used about 1 cup apple juice mixed with 1/4 cup brown sugar, and 1 tablespoon yellow mustard, mixed well and poured over the meat and veggies, covered and cooked accordingly and basted about 3 times while roasting. Went well for New Year's Day dinner with a side of black eyed pea gumbo (also from this site) and homemade cornbread.


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 28.9 g
  • 58%
  • Sodium
  • 53 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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