Elevate your weeknight dinner or Sunday roast with Roasted Herb-Crusted Pork Loin and Baby Potatoes. A tender pork roast coated in a fragrant crust of fresh rosemary, thyme, garlic, and Dijon mustard roasts to juicy perfection on a single baking sheet alongside crispy, golden baby yellow potatoes.
The secret to perfectly succulent pork with a crunchy herb coating is Searing the Roast First and Baking at 400°F (200°C) Until the Internal Temperature Reaches 145°F (63°C). Searing locks in the natural juices, while a high-heat finish crisp-roasts the seasoned baby potatoes and allows the herb paste to form a flavorful outer crust.
Why You’ll Love This Roast Meal
- Juicy & Flavor-Packed: The Dijon and fresh herb paste insulates the meat, keeping it tender while infusing deep garlic-herb notes.
- Effortless Single-Pan Cooking: The pork roast and potato side dish cook together for minimal dishwashing.
- Elegant Yet Easy: Impressive enough for dinner guests, yet simple enough for an easy weeknight meal.
- Great for Meal Prep: Slices easily for hearty weekday lunches, bowls, or sandwiches.
Key Ingredients Overview
- Pork: 2 to 2½ lbs boneless pork loin roast (trimmed of excess fat, leaving a thin fat cap).
- Potatoes: 1½ lbs baby gold or red potatoes (halved).
- Herb Crust Paste: 2 tablespoons Dijon mustard, 2 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon chopped fresh rosemary, 1 tablespoon chopped fresh thyme, 1 teaspoon onion powder, 1 teaspoon sea salt, and ½ teaspoon freshly cracked black pepper.
- Potato Seasoning: 1½ tablespoons olive oil, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Finishers: Fresh chopped parsley and lemon wedges for serving.
Step-by-Step Instructions
1.Prep Oven & Sheet Pan:3 min.
Preheat your oven to 400°F (200°C) and line a large, heavy rimmed baking sheet with aluminum foil or parchment paper.
2.Mix the Garlic Herb Paste:3 min.
In a small bowl, whisk together Dijon mustard, 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper until a thick paste forms.
3.Sear Pork & Coat with Paste:5 min.
Pat pork loin dry with paper towels. Heat 1 tablespoon olive oil in a skillet over medium-high heat and sear the pork for 2 minutes per side until lightly browned. Transfer pork to the center of the sheet pan and slather the herb paste evenly over the top and sides.
4.Season & Arrange Baby Potatoes:3 min.
Toss halved baby potatoes in a bowl with 1½ tablespoons olive oil, ½ teaspoon garlic powder, salt, and pepper. Arrange the potatoes in a single layer around the pork roast, cut-side down for maximum crispness.
5.Roast Until Tender:35-40 min.
Roast at 400°F (200°C) for 35 to 40 minutes, until a meat thermometer inserted into the thickest part of the pork reads 145°F (63°C) and the potatoes are golden and fork-tender.
6.Rest, Slice & Serve:10 min.
Transfer the pork roast to a cutting board, tent loosely with foil, and let rest for 10 minutes before slicing thinly. Serve warm alongside the crispy roasted potatoes and garnish with fresh parsley!
Expert Tips for Success
- Always Rest the Meat: Resting for 10 minutes allows the internal juices to redistribute. Slicing immediately out of the oven causes the juices to run off, leaving the pork dry.
- Place Potatoes Cut-Side Down: Placing the flat cut edge of the baby potatoes directly against the hot pan creates an extra-crispy, golden-brown crust.
- Use a Meat Thermometer: Pork loin is very lean and dries out if overcooked. Pull it out of the oven precisely at 145°F (63°C) for maximum juiciness.
The Recipe Card
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4–6 Servings
Ingredients:
- 2–2½ lbs Boneless Pork Loin Roast
- 1½ lbs Baby Gold Potatoes (halved)
- 2 tbsp Dijon Mustard & 3½ tbsp Olive Oil (divided)
- 4 Garlic Cloves (minced)
- 1 tbsp Fresh Rosemary & 1 tbsp Fresh Thyme (chopped)
- 1½ tsp Salt, 1 tsp Garlic Powder & ¾ tsp Black Pepper
- Fresh Parsley for garnish
Instructions:
Preheat oven to 400°F (200°C). Mix Dijon, 2 tbsp olive oil, minced garlic, rosemary, thyme, onion powder, salt, and pepper into a paste. Sear pork loin in a skillet for 2 minutes per side, then place on a lined sheet pan and rub with herb paste. Toss baby potatoes with remaining oil, garlic powder, salt, and pepper; arrange cut-side down around the pork. Roast for 35–40 minutes until pork reaches 145°F. Rest 10 minutes, slice, and serve!
