Juicy Pork Loin Roast Recipe with Potatoes

This Juicy Pork Loin Roast is the kind of no-fuss dinner that feels a little fancy but is easy enough for any night of the week. It’s roasted to perfection with fresh herbs, garlic, and olive oil, then surrounded by buttery, tender potatoes that soak up all the flavor. If you’re looking for a reliable pork loin roast recipe that’s simple, satisfying, and packed with savory flavors, this one’s for you.

Choosing Your Pork

For this recipe, you’ll want to look for a boneless pork loin roast—not to be confused with pork tenderloin. Pork loin is a larger, lean cut of pork that’s perfect for roasting. Some will come tied with string to help it hold its shape and cook evenly, which is helpful but not required.

Aim for a roast between 2 to 4 pounds. Just keep in mind:

The larger the roast, the longer the cooking time.
A smaller roast will cook more quickly but may dry out if overcooked, so keep that instant-read thermometer handy.

Also, look for a roast with a visible fat cap on top—this helps keep the meat juicy and adds great flavor as it roasts.

Ingredients Needed For a Juicy Pork Loin Roast

The length of this list of ingredients for this recipe is a little intimidating but don’t worry, this Pork Loin Roast Recipe is straight forward and you probably have most of these on hand. So gather up these ingredients to start your delicious main dish!

For the Pork Loin Roast:

Boneless pork loin roast – a lean cut of meat with a layer of fat on top helps lock in moisture
Olive oil – helps the dry rub stick and creates a golden crust
Kosher salt & black pepper – essential seasoning
Garlic – fresh and minced for big flavor (or substitute garlic powder)
Fresh rosemary & thyme – finely chopped for savory flavors

For the Potatoes:

Russet potatoes – sliced into rounds, these soak up all the pan juices
Yellow onion – sliced thin for that melt-in-your-mouth texture
Butter & chicken stock – use a good quality chicken stock or swap in white wine for extra depth
Paprika – adds a little color and warmth
Salt & pepper – season every layer for the best results

Garnish:

Chopped parsley – for freshness
Fresh rosemary or thyme sprigs – optional but pretty

Variations

Swap in sweet potatoes for a deeper, slightly sweet flavor
Add a pinch of onion powder or chili powder to the spice blend
Use avocado oil instead of olive oil if that’s what you have on hand

How to Make Pork Loin Roast

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here is my easy step by step guide to making a delicious pork loin and potato dinner.

1. Prep the Roast

Remove pork loin roast from refrigerator about an hour before cooking to allow to come to room temperature. If your roast has string, keep it on until after it’s cooked.

2. Preheat Oven + Make the Rub

Preheat oven to 350° F. In a small bowl, combine olive oil, salt, black pepper, garlic, thyme, and rosemary.

3. Roast

Rub the herb mixture on entire roast. Place roast into a roasting pan (or large baking dish) and bake uncovered for 1 hour.

4. Prepare the Potatoes + Melt Butter with Chicken Stock

While roast is baking, melt butter and chicken stock together. Slice and season the potatoes and onions.

5. Add Liquid + Potatoes

After an hour of baking, remove the roast from oven. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan.

Shingle potatoes around the roast to create two layers of potatoes. Season with salt and black pepper to taste, and paprika. Sprinkle on a few slices of onions and pour on more butter/stock mixture. Repeat this process until all ingredients are layered around the pork roast.

6. Finish Roasting

Return roast to the oven and bake 45 minutes to an hour more or until the pork registers at 135-140° F using an instant read meat thermometer. You do NOT want to overcook this beautiful roast, so begin checking the temperature sooner than later.

Pro Tip: If you find that the top of your roast is getting too dark for your liking, simply place a lid or piece of foil on top for the final minutes of roasting.

7. Rest + Serve!

Once your pork is 135-140° F, remove from oven and place pork loin roast onto a cutting board, cover with foil and set aside to rest. There should be some carry-over cooking happening that will bring your final temperature up to 145° F, which is where we want it for a tender, juicy roast.

Turning your attention back to the roasting pan, stir to coat potatoes in the gravy being careful not to break up the potatoes. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.

If your potatoes are still not done to your liking, simply pop them back into the oven while the roast is resting.

After 10 minutes of resting, slice the pork loin roast thinly with a sharp knife and transfer to a serving platter alongside the potatoes and gravy. Garnish with fresh, chopped parsley and decorate with fresh herbs (if desired), serve and enjoy!

Storage + Make Ahead Directions For Pork Loin Roast

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a large frying pan with a splash of chicken broth or pan sauce to keep everything moist.

Can I make this ahead of time?
Absolutely. Prep the roast and potatoes, cover with parchment paper and foil, and refrigerate. Let it come to room temp before baking.

Can you freeze this recipe?
Yes. Freeze the sliced pork and potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat in a covered baking dish at 300° F.

What to Serve with Pork Loin Roast

We love pairing it with Dinner Rolls, green beans, Brussels sprouts or maple glazed carrots. The roast itself is so flavorful, it works with just about anything. This is a lovely substitute for ham on Easter day as well!

More Divine Main Dishes to Love!

Brown Sugar Ham Glaze Recipe
Moist Meatloaf Recipe
Perfect Roast Turkey
Amazing Baked Ham
Turkey Meatloaf Recipe

This is one of those great pork roast recipes that everyone should have in their back pocket. Whether you’re cooking pork loin for the first time or looking for the best pork loin recipe to add to your collection, this one checks every box: simple recipe, great flavor, and juicy meat every time! The printable recipe card is below! I have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

Juicy Pork Loin Roast

This amazing Garlic Pork Loin Roast is served with gravied potatoes. They cook alongside the meat making them the perfect side to this perfectly cooked tender and juicy pork roast.

Ingredients

for the pork loin roast-

▢ 3 lbs pork loin roast*
▢ 3 tablespoons olive oil
▢ 1 tablespoon salt
▢ 1/2 tablespoon black pepper
▢ 4 cloves garlic fresh, minced
▢ 1 tablespoon thyme fresh, minced
▢ 1 tablespoon rosemary fresh, minced

for the potatoes-

▢ 6 large russet potatoes peeled and sliced into 1/4 inch rounds
▢ 1 small yellow onion sliced very thinly
▢ 1 1/4 cups chicken stock
▢ 1/2 cup butter melted
▢ salt to taste
▢ black pepper to taste
▢ 1 teaspoon paprika

garnishes-

▢ 1 tablespoon parsley fresh, chopped
▢ rosemary fresh sprigs, for garnish (optional)
▢ thyme fresh sprigs, for garnish (optional)

US Customary – Metric

Instructions

Remove pork loin roast from refrigerator about an hour before cooking to allow to come to room temperature. If your roast has string, keep it on until after it's cooked.
Preheat oven to 350° F.
In a small bowl, combine olive oil, salt, black pepper, garlic, thyme, and rosemary. Rub the herb mixture on entire roast.
Place roast into a roasting pan (or large baking dish) and bake uncovered for 1 hour.
While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so.
After an hour of baking, remove the roast from oven. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan.
Shingle potatoes around the roast to create two layers of potatoes. Season with salt and black pepper to taste, and paprika. Sprinkle on a few slices of onions and pour on more butter/stock mixture.
Repeat this process until all ingredients are layered around the pork roast.
Return roast to the oven and bake 45 minutes to an hour more or until the pork registers at 135-140° F using an instant read meat thermometer. You do NOT want to overcook this beautiful roast, so begin checking the temperature sooner than later.
If you find that the top of your roast is getting too dark for your liking, simply place a lid or piece of foil on top for the final minutes of roasting.
Once your pork is 135-140° F, remove from oven and place pork loin roast onto a cutting board, cover with foil and set aside to rest. There should be some carry-over cooking happening that will bring your final temperature up to 145° F, which is where we want it for a tender, juicy roast.
Turning your attention back to the roasting pan, stir to coat potatoes in the gravy being careful not to break up the potatoes. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.
After 10 minutes of resting, slice the pork loin roast thinly and transfer to a serving platter alongside the potatoes and gravy. Garnish with fresh, chopped parsley and decorate with fresh herbs (if desired), serve and enjoy!

Video

Notes

*Choosing your pork:

Boneless
Pork Loin Roast (this one is tied together with string and its the one I used)
2-4 Pounds (the bigger it is, the longer you need to cook it)

Nutrition