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Garlic and Herb Pork Roast

Section: Satisfying Main Dishes

This garlic and herb pork roast brings together fragrant rosemary, bold garlic, and succulent pork loin for a memorable main course. A marinade of white wine, olive oil, red pepper, and fresh herbs infuses the meat and potatoes with deep flavor. Cut potatoes serve as the perfect partner, roasting alongside the pork for a convenient one-pan meal. After marinating, the pork roasts until perfectly tender, resting before being sliced for juicy, savory bites. This dish adds wonderful aromas to your kitchen and works equally well for gatherings or family dinners, pairing effortlessly with simple greens or grain sides.

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Authored By Tyla
Updated on Mon, 26 May 2025 02:08:26 GMT
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Une viande de porc grillée avec des herbes et des oignons. | savorieswithtyla.com

This garlic and herb pork loin roast is my go-to when I want a special meal without any fuss. The lean pork loin turns out juicy and flavorful every time and the potatoes soak up all the delicious marinade right in the same pan. Whether it is for a low-key Sunday dinner or to impress friends at a gathering this recipe never lets me down.

I made this when my in-laws visited for the first time and everyone went back for seconds. Now they ask for pork roast every time they come over.

Ingredients

  • Pork loin trussed about five to six pounds: This cut stays moist and is perfect for roasting Look for one with even marbling and ask your butcher to truss it for even cooking
  • White wine: Adds acidity and subtle flavor Choose a dry wine you would drink
  • Fresh rosemary sprigs: Bring an earthy aroma Select sprigs with bright green needles
  • Red pepper flakes: Add just a touch of heat Use fresh flakes for best zing
  • Garlic five cloves: Gives a savory punch Use large fresh cloves and smash or mince
  • Olive oil: Adds heart healthy richness Choose extra virgin for depth
  • Small red or white potatoes: Hold their shape as they roast Pick ones similar in size for even cooking and leave skins on for texture
  • Salt and pepper: Essential for seasoning Use kosher salt and fresh cracked pepper for best flavor

Step-by-Step Instructions

Make the Marinade:
Combine white wine olive oil garlic red pepper flakes rosemary salt and pepper in a blender or food processor. Blend until smooth and taste to be sure it is well seasoned and flavorful.
Prepare the Pan and Potatoes:
Spray your roasting pan with olive oil. Quarter the potatoes and arrange them cut side down around the edges of the pan making sure they nestle in snugly.
Arrange the Pork:
Set your trussed pork loin in the center of the pan. Pat it dry and season all sides generously with salt and pepper.
Marinate the Pork and Potatoes:
Pour your marinade all over the pork letting it drip down onto the potatoes. Be sure everything is coated. Let sit for at least thirty minutes or up to overnight in the fridge for the best flavor.
Roast:
Preheat your oven to four hundred degrees. Place the pan in the oven and roast for thirty to forty minutes or until the internal temperature of the pork reaches one hundred forty five degrees. The potatoes should be golden and tender too.
Rest and Serve:
Remove the roast and let it rest ten to fifteen minutes before slicing. This keeps the juices inside. Arrange pork slices on a platter with the roasted potatoes and spoon over any pan juices.
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The fresh rosemary here is always my favorite part I remember my grandfather’s kitchen smelling of rosemary and garlic every Sunday when he made us a similar roast The scent takes me right back

Storage Tips

This roast keeps well in an airtight container in the fridge for up to four days. For best flavor and texture slice only what you plan to use right away. Reheat gently in the oven covered with foil to keep everything juicy.

Ingredient Substitutions

If you do not have white wine apple cider or chicken broth will work for the marinade. Russet potatoes can stand in for red or white potatoes just be sure to cut them in similar sized pieces. Thyme can be swapped with rosemary if needed.

Serving Suggestions

Serve with seasonal vegetables or a bright green salad. A spoonful of the roasting juices over the sliced pork makes it feel restaurant worthy. Fresh crusty bread is perfect for soaking up the pan sauce.

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Une viande grillée avec des herbes et des ail. | savorieswithtyla.com

Cultural Context

Roasting pork with herbs and garlic is a tradition in many cultures from French country kitchens to rural American tables. This method highlights how simple wholesome ingredients come together for deeply satisfying flavor.

Recipe Questions

→ How do I keep the pork loin juicy during roasting?

Marinate the pork thoroughly and avoid overcooking; let it rest after roasting to retain juices.

→ Can I substitute another herb for rosemary?

Yes, thyme or sage also pair beautifully with pork and bring delicious aroma and flavor.

→ Should the potatoes be peeled before roasting?

It's best to leave the skins on for texture and flavor; just scrub them well before use.

→ How long should the pork rest before slicing?

Allow the pork to rest for 10–15 minutes before slicing so the juices redistribute evenly.

→ Can I prepare the marinade in advance?

Absolutely! You can blend the marinade and refrigerate it overnight for deeper flavor.

Garlic and Herb Pork Roast

Juicy pork loin with garlic, rosemary and potatoes. Simple, flavorful, and perfect for dinners or special occasions.

Prep Duration
30 mins
Cooking Duration
40 mins
Overall Time
70 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Moderate Challenge

Cuisine Type: American Classic

Serves: 8 Portions

Diet Preferences: Gluten-Free Option, Dairy-Free Alternative

What You Need

→ Main

01 1 trussed pork loin (2.3–2.7 kg)
02 8–10 small red or white potatoes, skin on, washed

→ Marinade

03 240 ml dry white wine
04 3 rosemary sprigs
05 5 garlic cloves
06 60 ml extra virgin olive oil
07 Pinch of red pepper flakes
08 Salt, to taste
09 Black pepper, to taste

→ To Prepare Pan

10 Olive oil spray or pan spray, as needed

How to Make It

Step 01

Combine white wine, olive oil, garlic cloves, rosemary, red pepper flakes, salt, and black pepper in a blender or food processor. Blend until smooth and well incorporated. Taste and adjust seasoning as needed.

Step 02

Quarter the potatoes. Coat a roasting pan with olive oil spray. Arrange the potato quarters cut-side down, positioned around the edges of the pan. Place the trussed pork loin in the center and season the surface with salt and black pepper.

Step 03

Pour the prepared marinade evenly over the pork loin and potatoes, ensuring the pork is thoroughly coated. Allow to marinate for a minimum of 30 minutes at room temperature, or refrigerate overnight for deeper flavor.

Step 04

Preheat the oven to 200°C. Roast the pork and potatoes for 30–40 minutes or until the internal temperature of the pork reaches 63°C.

Step 05

Transfer the pork loin to a cutting board and allow it to rest for 10–15 minutes. Slice and serve with the roasted potatoes.

Important Notes

  1. If your pork is not already trussed, ask your butcher to truss it to help maintain even cooking.
  2. Resting the meat allows juices to redistribute, ensuring a moist, tender result.

Tools You’ll Need

  • Blender or food processor
  • Large roasting pan
  • Meat thermometer
  • Cutting board
  • Chef’s knife

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 380
  • Total Fat: 16 grams
  • Total Carbs: 18 grams
  • Protein Content: 40 grams