Herb and Garlic Roasted Pork Loin and Potatoes

This is a wonderful meal and so easy to prepare. The potatoes are roasted right along with the pork. You can replace the potatoes with 1 1⁄2 pounds fingerlings or new potatoes.

Serves: 16Hands-on: 30 minutesTotal: 2 hours 45 minutesDifficulty: Easy

Serves: 16


  • 1 boneless pork loin roast (4 lbs.)
  • 1 medium clove garlic, minced
  • 1 tsp. onion powder
  • 2 1⁄2 tsp. dried thyme, divided
  • Salt and ground black pepper
  • 8 medium Yukon gold potatoes
  • 2 Tbsp. olive oil
  • 2 tsp. minced fresh or freeze-dried chives
  • 1⁄2 tsp. garlic powder


  • Preheat oven to 325°F.
  • Rub pork roast all over with garlic, onion powder, and 1 1⁄2 teaspoons thyme. Sprinkle with salt and pepper. Place in a shallow roasting pan and roast for 1 hour.
  • Meanwhile, peel and quarter potatoes or cut into wedges. Cook potatoes in boiling water for about 10 minutes. Drain and let cool slightly. In a large bowl, toss potatoes with olive oil, remaining thyme, chives, and garlic powder; sprinkle with salt and pepper.
  • Arrange potatoes around pork loin roast and return to the oven. Roast for about 1 hour longer or until pork registers 155°F–160°F. Remove from oven and loosely cover with foil. Let rest for 15 minutes before slicing.
  • Slice pork and arrange on a serving platter with potatoes.