Introduction
Roasted pork loin with garlic potatoes is a classic comfort food that blends savory flavors, tender pork, and perfectly seasoned potatoes. The combination of juicy pork and crispy, aromatic garlic potatoes is a match made in culinary heaven. This recipe brings together simple ingredients and easy-to-follow methods, making it ideal for both novice and experienced home cooks alike. Whether you’re looking to impress guests or enjoy a hearty meal at home, this dish promises a satisfying and delicious experience.
Ingredients
For the Roasted Pork Loin:
- 1 (3-4 lb) boneless pork loin
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tbsp fresh thyme, finely chopped (or 1 tsp dried)
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp smoked paprika (optional, for added depth)
- 1 tbsp Dijon mustard
- 1/4 cup white wine or chicken broth (for roasting)
For the Garlic Potatoes:
- 1 1/2 lbs baby potatoes or Yukon gold potatoes, halved or quartered
- 3 tbsp olive oil
- 6 garlic cloves, smashed
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh rosemary, chopped
- Salt and pepper to taste
For the Gravy (optional):
- 1 tbsp butter
- 1 tbsp flour
- 1 cup pork drippings (from the roast)
- Salt and pepper, to taste
Instructions
1. Prepare the Pork Loin:
- Preheat your oven to 375°F (190°C).
- Pat the pork loin dry with paper towels. This helps achieve a crispy crust when roasting.
- In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika (if using). Rub this mixture all over the pork loin, ensuring it is evenly coated.
- Heat a large ovenproof skillet over medium-high heat. Once hot, add a bit of olive oil and sear the pork loin for about 2-3 minutes on each side until browned.
- Once seared, spread the Dijon mustard over the top of the pork loin and pour the white wine or chicken broth into the skillet around the roast.
- Transfer the skillet to the preheated oven and roast for 50-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness.
- Remove the roast from the oven and let it rest for 10 minutes before slicing.
2. Prepare the Garlic Potatoes:
- While the pork is roasting, place the halved potatoes in a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are tender but still firm.
- Drain the potatoes and pat them dry with a paper towel.
- Heat olive oil in a large skillet over medium heat. Add the smashed garlic cloves and cook for about 1-2 minutes until fragrant.
- Add the potatoes to the skillet and sauté them for 8-10 minutes, turning occasionally, until they are golden brown and crispy on the outside.
- Stir in fresh rosemary, parsley, salt, and pepper to taste. Remove from heat.
3. Make the Gravy (Optional):
- In a small saucepan, melt butter over medium heat. Add the flour and cook, whisking constantly, for about 2 minutes to create a roux.
- Gradually whisk in the pork drippings and bring the mixture to a simmer. Let it cook for 3-4 minutes until thickened. Season with salt and pepper to taste.
4. Serve:
- Slice the roasted pork loin into thick medallions.
- Serve the pork with a generous helping of crispy garlic potatoes on the side, and drizzle with the optional gravy if desired.
Method & Cooking Tips
- Searing the Pork: Searing the pork loin before roasting helps lock in the juices, creating a flavorful crust. Don’t skip this step!
- Resting the Meat: Allowing the pork to rest after roasting ensures it stays juicy and tender when you slice it.
- Garlic Potatoes: To make the potatoes extra crispy, avoid overcrowding the pan. Give them space to brown evenly.
- Gravy: The gravy is optional but highly recommended as it uses the flavorful pork drippings, elevating the dish even further.
History of Roasted Pork Loin with Garlic Potatoes
Roasting meat over an open flame has been a practice for centuries, with pork being one of the most common meats in Western cuisine. The concept of pairing roast pork with potatoes is a classic combination that has stood the test of time. In many European traditions, roast pork has been a centerpiece of celebrations, from Sunday family dinners to holidays and feasts. Garlic potatoes, often a side dish in European cuisine, complement the richness of roasted meats with their crispy texture and aromatic flavor. The pairing of these two elements—roast pork and garlic-infused potatoes—is a nod to rustic, homey cooking that transcends generations.
Benefits of This Dish
- High in Protein: Pork is an excellent source of protein, essential for muscle repair and growth.
- Rich in Vitamins & Minerals: The garlic in this dish has health benefits such as boosting the immune system and reducing blood pressure. The fresh herbs (rosemary and thyme) also have antioxidant properties.
- Balanced Meal: This dish offers a balanced combination of lean protein (pork), carbohydrates (potatoes), and healthy fats (olive oil), making it a satisfying and nutritious meal.
- Versatility: The recipe is flexible. You can substitute potatoes with other root vegetables like carrots or parsnips, or even add greens like spinach for a more complete meal.