This garlic herb butter baked pork loin with potatoes is one of those hearty, comforting meals that feels like home on a plate. The pork turns out tender and juicy with a buttery herb crust, and the potatoes roast up beautifully alongside it—all in the same pan. It’s one of my favorite no-fuss dinners when I want something filling, flavorful, and simple to throw together.
A Comforting One-Pan Pork Dinner
You know I’m all about meals that deliver on flavor without making a mess of your kitchen. This sheet pan pork loin with potatoes is exactly that. You get a juicy, golden-brown pork loin slathered in garlicky herb butter, and right beside it—crispy-edged, tender potatoes that soak up all the flavor.
If you’ve tried my garlic butter pork tenderloin or slow-cooked pork steaks, you’ll be just as hooked on this one. It’s got that same comfort-food vibe, but with even fewer dishes to clean. Roast it all together, let your kitchen fill up with that buttery, herby aroma, and dinner practically makes itself.
How I Make Garlic Herb Pork Loin with Potatoes
First, let’s talk pork
For this recipe, I use pork loin—not to be confused with pork tenderloin. Pork loin is thicker and heavier (usually over 3 pounds), and perfect for roasting. Pork tenderloin, on the other hand, is thinner and smaller. If that’s what you’ve got, it’ll work too—you’ll just need to adjust the cooking time (more on that below).
And the potatoes
I usually go for small boiler potatoes, cut in half. But honestly, any potato works here if you chop it into hearty chunks. Here are some options I’ve tested:
- Fingerling potatoes: No need to peel—just wash, dry, and halve if large.
- Russet potatoes: About two medium ones, peeled if you like, and cut into 2-inch pieces.
- Blue or purple potatoes: Around 8 to 10 small ones. Cut them into 2-inch chunks for even roasting.
The cooking method
To get the most out of both the pork and the potatoes, here’s what I do:
- Marinate the pork – Even 40 minutes helps, but overnight is even better. I use a quick marinade with olive oil, herbs, garlic, and lemon.
- Sear before baking – Don’t skip this. Searing the pork in a hot pan before roasting gives it that golden-brown crust and seals in all the juices.
- Use a thermometer – Pork can be unpredictable depending on its size and your oven. I always go by internal temp, not time.
Tips and Tricks for Juicy Pork Loin Every Time
Swap in pork tenderloin if needed
If you’re using a tenderloin, follow the same steps but reduce the roasting time by 10 to 30 minutes depending on its size. A thermometer will save you from guessing.
Marinate or brine overnight
It keeps the meat moist and infuses every bite with flavor. When I’m in a rush, I’ll use bottled Italian dressing—yep, it works surprisingly well. Otherwise, olive oil, lemon juice, salt, pepper, and garlic are my go-to base.
Don’t fear a little pink
Pork is safe to eat at 145°F, and a slight blush in the center is totally fine. I usually pull it at around 140°F, then cover loosely with foil and let it rest. It continues to cook and stays wonderfully juicy.
Resting is key
After roasting, rest your pork for at least 10–15 minutes before slicing. This keeps it tender and lets the juices redistribute.
Recipe FAQs
What’s the correct internal temp for pork loin?
145°F is your target. Use a digital thermometer to be sure.
Is it okay if the pork is slightly pink inside?
Yes! As long as it reaches 145°F, a touch of pink is perfectly safe and keeps the meat juicy.
Can I use pork tenderloin instead of pork loin?
Absolutely. Just adjust the roasting time—tenderloins are thinner and cook faster.
How do I store leftovers?
Once it cools, store the pork and potatoes in an airtight container in the fridge. They’ll keep well for about 3 days. Reheat in the oven or a skillet to crisp things back up.
Roast Bone-In Pork Loin With Potatoes
Garlic herb butter roasted pork loin with potatoes – tender, juicy pork loin paired with perfectly roasted potatoes, all baked in a rich garlic herb butter sauce for an effortless sheet pan dinner the entire family will enjoy.
Ingredients
- 1 bottle of Italian dressing (for marinating)
- 3 lb pork loin
- 6 tbsp butter
- 1 tbsp Celtic sea salt and freshly cracked black pepper
- 4 tbsp butter, divided into 4–6 pats
- 2 tbsp minced garlic
- 1 tsp dried basil*
- 1 tsp dried oregano*
- 1 tsp dried thyme*
- 1 tsp dried parsley*
- ½ tsp dried sage*
- *Alternatively, use 2 tbsp of Italian Herb Seasoning Blend
- 1 lb red and Yukon gold potatoes, halved
- 1 cup chopped onion
Instructions
- Marinate the pork loin in Italian dressing for at least 30 minutes, ideally overnight.
- Preheat oven to 350°F (175°C).
- Remove the pork from the marinade and discard the marinade.
- Pat the pork dry, then season generously with salt and pepper.
- In a large, heavy skillet, melt 2 tbsp of butter. Sear the pork loin on all sides, about 2 minutes per side.
- Once browned, transfer the pork to a roasting pan or baking sheet.
- In the same pan, melt the remaining butter. Stir in the onions, garlic, and herbs. Cook for about 30 seconds, then remove from heat.
- Wash and halve the potatoes, then pat them dry. Arrange them around the pork in the baking pan.
- Season the pork and potatoes generously with the herb mixture, salt, and pepper.
- Drizzle the herb butter over the pork and potatoes. Lightly toss the potatoes to coat them evenly.
- Roast for 35–40 minutes, checking the internal temperature of the pork after 20 minutes.
- Once the pork reaches an internal temperature of 140°F, remove from the oven. Let it rest for 10 minutes before slicing.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 4240Total Fat 240gSaturated Fat 112gTrans Fat 6gUnsaturated Fat 99gCholesterol 1394mgSodium 9108mgCarbohydrates 132gFiber 17gSugar 18gProtein 378g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
What to Serve with Garlic Herb Pork Loin and Potatoes
This dish is pretty complete on its own, but if you want to make it a full spread, here are a few favorites that go great with it:
- A crisp green salad with vinaigrette
- Steamed green beans or sautéed spinach
- A warm, buttery roll or crusty bread to mop up that garlic herb butter
- And for dessert? Something light like poached pears or a scoop of lemon sorbet hits the spot.
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