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I always turn to this pork loin laced with garlic and herbs when I want a tasty meal that feels fancy but isn’t hard to pull off. You get a tender juicy pork roast, plus potatoes that soak up all that rich herby marinade right in the same pan. It works for a cozy Sunday with family or when you want to wow your buddies. It just never disappoints!
The day my in-laws came over for the first time, I served this and they all asked for seconds. Now, every visit, they want me to make it again—it’s become our thing.
Yummy Ingredients
- Pork loin, about five to six pounds, trussed: Stays nice and moist while roasting Look for one with a good amount of fat and have the butcher tie it up so it cooks evenly
- White wine: Adds a gentle zing and depth Go with a dry bottle you’d actually sip
- Fresh rosemary sprigs: Fill the dish with earthy flavor Pick out sprigs that look lively
- Red pepper flakes: Bring a gentle kick Fresh flakes have the best punch
- Garlic, five cloves: Adds savory boldness Grab big, firm cloves, then give them a smash or mince
- Olive oil: Gives a silky feel and healthy dose of richness Pick extra virgin for the best smell and flavor
- Red or white potatoes, small: Stay firm during roasting Try to grab similar-sized ones and leave the skins so you get more texture
- Salt and pepper: Ramp up the flavor You’ll want kosher salt and some cracked pepper for the best taste
Easy How-To
- Rest and Serve:
- Let the pork sit for about ten to fifteen minutes before you slice it up. The juices stay where they should be. Lay out the slices next to the roasted potatoes and pour any yummy juices from your pan over the top.
- Roast:
- Crank your oven to four hundred degrees. Pop the pan inside and roast until the pork’s at one forty five inside and the potatoes look golden and soft—that’s usually half an hour to forty minutes.
- Marinate the Pork and Potatoes:
- Splash that marinade all over your pork and potatoes. Make sure it all gets a good coating. Let it hang out for half an hour, or leave it in the fridge overnight if you want a deeper flavor.
- Arrange the Pork:
- Put your trussed pork in the middle of the pan. Give it a good pat so it’s dry, and season every side with pepper and salt.
- Prepare the Pan and Potatoes:
- Spritz a roasting pan with olive oil. Chop up the potatoes into quarters. Set them cut side down around the edge, so they fit in close.
- Make the Marinade:
- Add white wine, olive oil, garlic, red pepper flakes, rosemary, salt, and pepper to a food processor or blender. Whiz it up until smooth. Taste it and see if you need a little more seasoning.
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Rosemary is hands-down my favorite here—takes me right back to Sundays in my grandpa’s kitchen where we’d smell garlic and rosemary before even walking in. This dish is pure comfort for me.
Saving Leftovers
Seal up what’s left in a container and stick it in the fridge—it’ll be good up to four days. Only cut what you’re planning to eat each time, so the rest stays juicy. Reheat it quietly under foil in the oven so it doesn’t dry out.
Swap-Outs
No white wine? Use apple cider or chicken broth instead. If you’ve only got russet potatoes, that’s fine—just chop ‘em to about the same size. Thyme works if you’re out of rosemary.
Side Ideas
This goes great with whatever veggies are in season or a crisp salad on the side. Spoon the pan juices over your pork for extra wow. Got some crusty bread? Use it to scoop up every last drop.
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Traditions Around It
Pork roasted with herbs and garlic pops up in all sorts of places—think French countryside or small-town America. It shows that just a handful of humble ingredients can add up to something awesome and packed with flavor.
Frequently Asked Questions About Recipes
- → What can I do to keep pork loin from drying out in the oven?
Give it a long soak in the marinade and don’t roast it too long. Rest the pork once it's cooked so those juices stay put.
- → Are there other herbs besides rosemary that work here?
Totally! Try thyme or sage—they taste awesome with pork and have their own special smell and flavor.
- → Is it better to peel the potatoes before roasting or not?
Leaving potato skins on gives a nice bite and flavor. Just scrub them clean ahead of time and you’re good.
- → How long should I let my pork sit before I cut it?
Let the pork hang out for about 10 to 15 minutes after roasting. This way the juices settle and every slice is moist.
- → Can I mix up the marinade the night before?
For sure! Mixing it ahead and chilling overnight really boosts the flavors.