Roast Pork Loin and Potatoes

"This is the ultimate Italian pork roast. Covering it the first 2 hours of baking is the secret. The recipe comes from Bon Appetit."
photo by Tiggrr photo by Tiggrr
photo by Tiggrr
photo by Juanita Rivera R. photo by Juanita Rivera R.
photo by Randell44 photo by Randell44
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
3hrs 15mins




  • Preheat oven 375°.
  • Whisk 1/4 cup oil, garlic, butter, sage and rosemary in a small bowl to blend.
  • Place pork in large roast pan.
  • Sprinkle with salt and pepper.
  • Rub herb mixture over pork (can be made 1 day ahead. Cover and chill).
  • Cover pork loosely with foil and roast 2 hours.
  • Divide remaining 1/4 cup oil between 2 heavy skillets.
  • Heat oil over medium-high heat.
  • Divide potatoes between skillets.
  • Sprinkle with salt and pepper.
  • Sauté until potatoes are golden brown but not tender, about 15 minutes.
  • Transfer potatoes to roasting pan with pork.
  • Toss potatoes in pan juices.
  • Continue roasting, uncovered, until pork browns, potatoes are tender, about 40 minutes.
  • Place pork in center of platter, surround with potatoes.
  • Pour pan juices into glass measuring cup.
  • Spoon off fat.
  • Pour juices over pork and potatoes.

Questions & Replies

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  1. This was a very good recipe. I followed the directions but the only change I made was that I used a 3 pound boneless pork loin roast. This makes the juciest, most flavorful roast that I have ever tasted. The potaotes turned out great too. thanks for a great recipe.
  2. Wonderful comfort food. I prepared it exactly as stated except when the potatoes were almost browned I added a couple of handfuls of fresh baby carrots to the pan as well. They cooked along with the roast and potatoes and came out perfect. It saved me an extra pot. Will be making again soon. Thanks Barbara for a great recipe.
  3. Very delicious! 5* all the way. I just had a very small boneless pork loin, about 2 lbs, so I cut the time in half. but left everything else as is, except I used tiny new red potatoes and added some baby carrots and small whole walla walla onions to the sautee to add around the roast. Everything was sooo delicious, loved the sage and rosemary rub, wonderful flavour. the only thing I did not do was the juice over the dinner, there just wasn't that much from my roast, it was quite lean. Thanks for posting, I will be making this again.
  4. This is hands-down one of THE most fabulous meals I ever made. Seriously. I'm honestly considering making this instead of a turkey for Thanksgiving. The only thing I did different was I put the roast over the top of diced onions, and then I used the drippings to make a gravy by adding 1 TBSP flour and a cup of beef broth =)
  5. This was delicious! I was worried because I only had a 2 lb. roast on hand, it was done in 1 hour and 20 minutes. I used a meat thermometer to check when it was done at 160 degrees. Because my roast was so small, I browned it first and did not tent it while roasting. It turned out great and the herb mixture is fantastic! I look forward to using the larger, bone-in roast. Like others, I added baby carrots for the last 45 minutes of roasting. Thanks for sharing, Barb.


  1. This is a great recipe! I made it for friends and they loved it. It was very easy to make. I used pork loin chops instead of a roast but it worked well. The potatoes were great and everything was well seasoned. I can't wait to make it again.



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