Roast Pork Loin & Potatoes

One pan, one hour, dinner done. A juicy pork loin roasts alongside crispy-edged potatoes that soak up all the savory drippings. It’s the kind of effortless Sunday dinner that tastes like you worked all afternoon.

Ingredients

• 1 boneless pork loin roast (3-4 lbs)
• 2 lbs baby potatoes, halved
• 3 tablespoons olive oil, divided
• 5 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1 large onion, cut into wedges
• 2 tablespoons unsalted butter, melted

Instructions

1. Season the pork: Preheat your oven to 400°F (200°C). Pat the pork loin dry and rub with 1 tablespoon olive oil and the Dijon mustard. Combine the garlic, rosemary, thyme, salt, pepper, garlic powder, onion powder, and paprika; press the rub all over the roast.
2. Prep the pan: Toss the potatoes and onion wedges with the remaining olive oil, melted butter, and a pinch of salt and pepper. Spread them on a large rimmed sheet pan, leaving space in the center for the pork.
3. Roast together: Nestle the pork loin in the center of the pan. Roast 50-60 minutes, stirring the potatoes once halfway through, until the pork reaches 145°F (63°C) internally and the potatoes are golden and crisp.
4. Rest and slice: Transfer the pork to a board, tent with foil, and rest 10 minutes. Slice into 1/2-inch pieces and serve over the roasted potatoes with the pan juices spooned on top.

Pro tip: Cut the potatoes to roughly the same size so they finish at the same time as the pork. If the potatoes need longer, pull the pork to rest and give the potatoes an extra 10 minutes in the hot oven.
Estimated nutrition per serving: 540 calories, 44g protein, 22g fat, 38g carbohydrates.