The Ultimate Garlic Herb Butter Baked Pork Loin and Potatoes Sheet Pan Dinner
Welcome to a family favorite that makes weeknight dinners incredibly simple and satisfying! Our Garlic Herb Butter Baked Pork Loin and Potatoes recipe is a true standout, combining tender pork loin and perfectly roasted potatoes, all infused with a decadent garlic herb butter. It’s designed to be a fuss-free, one-pan meal that consistently earns rave reviews from even the pickiest eaters in your household.
Looking for just the recipe? We’ve made it easy for you! Find a skip-to-recipe button at the top of the page, or use our clickable table of contents below to quickly navigate this page and get straight to cooking. We believe that everyone, from seasoned chefs to new home cooks, deserves to feel confident and empowered in the kitchen.
Table of Contents
- How To Make Pork Loin and Potatoes
- Pork Loin and Potatoes Ingredients
- Roasted Pork Loin and Potatoes Recipe Steps
- Tips and Tricks to Perfect Roasted Pork Loin and Potatoes & FAQs
- What Potatoes to Use In This Recipe
- Pork Loin vs Pork Tenderloin in This Recipe
- Recipe FAQs
- What to Serve With Pork Loin and Potatoes
How To Make Pork Loin and Potatoes
Imagine a meal where every bite of pork is succulent, tender, and bursting with the aromatic flavors of garlic and herbs, perfectly complemented by golden, fluffy roasted potatoes. That’s exactly what you’ll achieve with this incredible sheet pan recipe! This dish is designed for maximum flavor with minimal effort, making it ideal for busy weeknights or a relaxed Sunday dinner.
If you’ve enjoyed our wildly popular garlic butter pork tenderloin recipe, our Smoked Pork Ribs Recipe, Easy Slow Cooker Pork Steaks Recipe, or our easy baked pork chops – then prepare to be amazed by this herb butter pork loin. It bakes right alongside flawless roasted potatoes, offering a complete main and side dish all on one pan!
Pork Loin and Potatoes Ingredients
Crafting this magnificent dish requires a careful selection of ingredients, each playing a vital role in creating a symphony of flavors and textures. Here’s what you’ll need:
- 3 lb pork loin: This lean, tender cut of pork serves as our star protein, perfectly absorbing the rich flavors of the marinade and herbs, ensuring a juicy result.
- 1 bottle Italian dressing: A fantastic acidic and herby marinade that not only tenderizes the pork but also infuses it with bright, zesty notes.
- 6 tbsp butter (for herb butter mixture): Adds incredible richness and moisture, contributing to a beautifully golden, caramelized crust on both the pork and potatoes.
- 1 tbsp Celtic sea salt and fresh cracked pepper: Essential for enhancing the natural flavors of the ingredients and providing a balanced seasoning that cuts through the richness.
- 4 pats butter (for basting): Melted over the pork during roasting, this butter continuously bastes the meat, locking in moisture and ensuring it stays incredibly juicy.
- 2 tbsp diced garlic: Brings a pungent, savory, and wonderfully aromatic depth to the entire dish, forming the heart of our herb butter.
- 1 tsp dried basil: Infuses a sweet, slightly peppery, and subtly anise-like note that complements pork beautifully.
- 1 tsp dried oregano: Provides an earthy, robust, and slightly bitter flavor, a cornerstone of classic Italian-inspired dishes.
- 1 tsp dried thyme: Contributes subtle lemony, minty, and woodsy notes that brighten the pork and potatoes.
- 1 tsp dried parsley: Offers a fresh, grassy lift that lightens the richness of the butter and pork, adding a touch of vibrant flavor.
- ½ tsp dried sage: Delivers an earthy, slightly peppery warmth with hints of pine, perfectly suited for pork and poultry.
- (Alternatively) 2 tbsp Italian herb seasoning blend: For convenience, this blend provides a balanced herbal flavor profile, combining many of the individual herbs listed above.
- 1 lb red and Yukon gold potatoes, halved: These hearty starches roast beautifully in the pan drippings. Red potatoes maintain a creamy interior, while Yukon golds become wonderfully buttery and tender.
- 1 cup diced onion: As the onions caramelize during roasting, they add a delightful sweetness and depth, enriching the pan drippings that coat the potatoes.
Roasted Pork Loin and Potatoes Recipe Steps
Follow these easy steps to achieve the most tender, flavorful pork loin and perfectly roasted potatoes:
1. Marinate & Season
For optimal tenderness and flavor, marinate your pork loin in Italian dressing. You can do this overnight in the refrigerator for the best results, or for at least 30 minutes if you’re short on time. Once marinated, remove the pork from the dressing, pat it thoroughly dry with paper towels to ensure a good sear, and season generously on all sides with Celtic sea salt and fresh cracked pepper.
2. Sear for Flavor
Preheat your oven to 350°F (175°C). While the oven preheats, melt 2 tablespoons of butter in a large, heavy-bottomed pan over medium-high heat. Once hot, carefully add the seasoned pork loin and sear it on all sides until a beautiful golden-brown crust forms, about 2 minutes per side. Searing creates an incredible depth of flavor and helps seal in the juices.
3. Roast to Perfection
Transfer the seared pork loin to a large roasting pan or baking sheet. In the same pan you used for searing, melt the remaining butter and quickly sauté the diced onion, garlic, and dried herbs for about 30 seconds until fragrant. Remove from heat. Arrange the halved potatoes around the pork loin on the baking sheet. Generously drizzle the aromatic herb butter mixture over both the pork and potatoes, tossing the potatoes lightly to ensure they’re well coated. Roast in the preheated oven for 35-40 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender and golden-brown. Always use a meat thermometer for accuracy!
Tips and Tricks to Perfect Roasted Pork Loin and Potatoes & FAQs
Pork loin, a lean and flavorful cut, can easily become dry if overcooked. To ensure your dish is always juicy and tender, here are my top tips and frequently asked questions for achieving perfect results every time:
Pro Tips for a Juicy Pork Loin Every Time
- Don’t overcook: This is the most crucial tip! Pork loin dries out remarkably quickly. Always pull your pork loin from the oven when its internal temperature reaches 140°F (60°C). The residual heat will continue to cook the meat as it rests, bringing it up to the safe and perfectly juicy 145°F (63°C).
- Rest the meat: After removing from the oven, tent the pork loin loosely with foil and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and flavorful. You can use this resting time to finish up any other side dishes.
- Marinate or brine: Marinating the pork loin, as this recipe calls for, is an excellent way to pre-tenderize the meat and infuse it with flavor, preventing it from drying out during cooking. Simple Italian dressing works wonders, or you can create your own with olive oil, lemon juice, salt, and pepper.
- Use a meat thermometer: Precision is key when cooking pork loin. An instant-read meat thermometer is your best friend. Insert it into the thickest part of the loin, avoiding any bone, to monitor the internal temperature accurately.
- Embrace the pink: Modern food safety guidelines state that pork is safe to eat when it reaches 145°F (63°C). At this temperature, the center of the pork may still have a slight blush of pink, which is perfectly normal and indicates a perfectly cooked, juicy loin. Unlike chicken, color is not the sole indicator of doneness for pork.
Choosing the Best Potatoes for Roasting
The right potatoes can elevate your sheet pan dinner. While red and Yukon gold are recommended for their ideal balance of creaminess and buttery texture, here are a few other excellent options and how to prepare them:
- Fingerling potatoes: These slender, small potatoes have a delicate skin and buttery flavor. Wash them well, pat dry, and you can either leave them whole or cut them in half lengthwise. Their small size means they cook quickly and get wonderfully crispy.
- Russet potatoes: Known for their fluffy interiors, russets are excellent for roasting. Use about 2 medium russet potatoes, wash them thoroughly, pat dry, and cut them into 2-inch chunks. They absorb flavors beautifully and become incredibly tender.
- Blue/Purple potatoes: For a vibrant pop of color and a slightly nutty flavor, consider using 8-10 small blue or purple potatoes. Wash and pat them dry, then cut into 2-inch chunks. They hold their shape well and add visual appeal to your dish.
Pork Loin vs Pork Tenderloin: Understanding the Difference
Many home cooks often confuse pork loin and pork tenderloin, as they come from similar areas of the pig’s back and respond well to similar cooking methods. However, there are key distinctions:
- Pork Loin: This recipe specifically calls for a pork loin. It’s a larger, thicker cut, typically weighing over 3 pounds, and has a more substantial, rounded shape. While it’s still lean, it generally has a thin fat cap that helps keep it moist during roasting.
- Pork Tenderloin: In contrast, pork tenderloin is a much longer, thinner cut, usually weighing between 1 and 2 pounds. It’s even leaner than pork loin and cooks more quickly.
While this recipe is written for a pork loin, a pork tenderloin can certainly be used! If you choose to use a tenderloin, keep in mind that its thinner profile means it will cook faster. Plan on reducing the cooking time by approximately 10-30 minutes, and always rely on your meat thermometer to gauge doneness accurately (aiming for 145°F internal temperature).
Frequently Asked Questions (FAQ)
Pork loin is safely and perfectly cooked when its internal temperature reaches 145°F (63°C). Always use an instant-read meat thermometer inserted into the thickest part of the meat to ensure accuracy.
Yes, absolutely! If your pork loin has reached an internal temperature of 145°F (63°C) as measured in the thickest part, it is fully cooked and safe to eat. At this temperature, it may retain a slight pink hue in the center. Unlike poultry, the color of pork is not a reliable indicator of doneness; temperature is key.
Yes, you can substitute pork tenderloin for pork loin in this recipe. However, due to its smaller size and leaner nature, you will need to reduce the cooking time by approximately 10-15 minutes. Always monitor the internal temperature with a meat thermometer to ensure it reaches 145°F (63°C) without overcooking.
Leftovers of this delicious dish can be stored in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze them for up to four months. Reheat gently in the oven or microwave, adding a splash of broth if needed to maintain moisture.
What to Serve With Pork Loin and Potatoes
This one-pan Garlic Herb Butter Baked Pork Loin and Potatoes is a complete meal on its own, but sometimes you might want to add a little something extra. Here are some fantastic suggestions to complement its rich flavors and round out your dinner:
Perfect Pairings
Julienne Kale Salad
Pan Fried Asparagus
Pumpkin Hand Pies
Easy Apple Sopapilla Cheesecake Recipe
Explore more delightful culinary ideas by visiting our easy side dishes recipe archives, or indulge your sweet tooth with our easy dessert archives.
If you love this easy recipe, please take a moment to give it a five-star rating by clicking the stars below and leave a comment sharing your experience! Your feedback helps us grow. Also, please help us share the deliciousness on Instagram, Facebook, and Pinterest!
Share on Facebook
Share
Pin this now to find it later
Pin It
Follow on Instagram
Follow
Only have 30 minutes to get dinner on the table? Sign up for my 30 minute dinner plans direct to your inbox!
Find and shop my favorite products in my Amazon storefront here!
Garlic Herb Butter Baked Pork Loin and Potatoes Recipe
Courtney O’Dell
1 pork loin
5
55
1
Email Recipe
Print Recipe
Garlic herb butter baked pork loin and potatoes – a delightful and easy sheet pan dinner featuring succulent pork loin and perfectly roasted potatoes, all bathed in a rich, aromatic garlic herb butter. This family-friendly meal is designed for flavor and convenience!
Equipment
-
Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
-
Large, heavy-bottomed skillet for searing
-
Instant-read meat thermometer
Ingredients
- 1 bottle Italian dressing (for marinade)
- 3 lb pork loin
- 6 tbsp butter
- 1 tbsp Celtic sea salt and fresh cracked pepper (to taste)
- 4 tbsp butter, sliced into 4-6 pats
- 2 tbsp diced garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried sage
- (Optional) 2 tbsp Italian Herb Seasoning Blend
- 1 lb red and Yukon gold potatoes, halved
- 1 cup diced onion
Instructions
-
Marinate pork in Italian dressing for at least 30 minutes, or ideally, overnight in the refrigerator for maximum flavor and tenderness.
-
Preheat your oven to 350 degrees Fahrenheit (175°C).
-
Remove the pork loin from the marinade and discard any leftover marinade.
-
Pat the pork loin completely dry with paper towels. This crucial step ensures a good sear. Season generously on all sides with salt and fresh cracked pepper.
-
Heat 2 tablespoons of butter in a large, heavy-bottomed skillet over medium-high heat until shimmering.
-
Carefully place the pork loin in the hot skillet and brown it on all sides for about 2 minutes per side, developing a rich, golden crust.
-
Once the pork loin is nicely browned, transfer it to a large roasting pan or baking sheet.
-
In the same skillet (no need to clean it), melt the remaining butter. Add the diced onion, herbs (basil, oregano, thyme, parsley, sage, or Italian blend), and diced garlic. Sauté for about 30 seconds until fragrant, then remove from heat.
-
Wash the red and Yukon gold potatoes thoroughly, cut them in half, and pat them dry.
-
Arrange the potatoes evenly around the pork loin in the roasting pan or on the baking sheet.
-
Generously season both the pork and potatoes with additional salt and pepper, to your preference.
-
Drizzle the fragrant herb butter mixture over the pork loin and potatoes. Gently toss the potatoes to ensure they are well coated in the delicious butter.
-
Roast in the preheated oven for 35-40 minutes. Begin checking the internal temperature of the pork after 20 minutes of roasting.
-
When the pork’s internal temperature reaches 140 degrees Fahrenheit (60°C), remove the pan from the oven. Tent the pork loin loosely with foil and let it rest for 10 minutes before carving. The temperature will continue to rise to a safe 145°F (63°C) during this time, ensuring a perfectly juicy result.
-
Slice, serve, and enjoy your incredibly flavorful and tender Garlic Herb Butter Baked Pork Loin and Potatoes!
Nutrition Facts
Calories: 602kcal
Carbohydrates: 20g
Protein: 48g
Fat: 36g
Saturated Fat: 15g
Polyunsaturated Fat: 17g
Trans Fat: 1g
Cholesterol: 174mg
Sodium: 1760mg
Fiber: 2g
Sugar: 4g
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
Pork, Main Dish
American, Family Dinner
Tried this recipe?
Mention @sweetcsdesigns or tag #sweetcsdesigns!