Garlic-Herb Pork Loin with Roasted Gold Potatoes and Asparagus
Succulent pork loin infused with a savory garlic-herb crust, perfectly roasted alongside tender gold potatoes and crisp asparagus spears for a complete and satisfying meal.
- Prep: 25 min
- Cook: 40 min
- Total: 1 hr 5 min
- Servings: 9
- Cuisine: American
- Difficulty: Easy
- Cost: $2.74/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- Low-Sugar
Tags
- roast
- healthy
- savory
- fresh
- classic
- comfort food
Ingredients
- 3 pound pork loin roast (boneless)
- 3 pound gold potatoes (scrubbed, cut into 1-inch pieces)
- 1.5 pound fresh asparagus (woody ends trimmed)
- 9 clove garlic (minced)
- 3 tablespoon fresh rosemary (chopped)
- 3 tablespoon fresh thyme (chopped)
- 9 tablespoon olive oil
- 1.5 teaspoon salt
- 0.75 teaspoon black pepper (freshly ground)
Instructions
- Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup.
- In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, 3 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create the herb paste.
- Pat the pork loin roast dry with paper towels. Rub the entire roast evenly with about half of the garlic-herb paste.
- On one of the prepared baking sheets, toss the cut gold potatoes with 3 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer.
- Place the seasoned pork loin roast on the second prepared baking sheet. Roast the pork and potatoes for 20 minutes.
- While the pork and potatoes roast, toss the trimmed fresh asparagus with the remaining 3 tablespoons of olive oil and the remaining garlic-herb paste.
- After 20 minutes, add the seasoned asparagus to the baking sheet with the potatoes. Continue to roast for another 15-20 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are tender and golden. The asparagus should be bright green and crisp-tender.
- Remove the pork from the oven and let it rest for at least 10 minutes before slicing. This helps the juices redistribute, ensuring a tender roast. Serve the sliced pork loin with the roasted gold potatoes and asparagus.
Nutrition (per serving)
- Calories: 518
- Protein: 31.8 g
- Carbohydrates: 30.7 g
- Fat: 31.4 g
- Fiber: 4.1 g
- Sodium: 461 mg
- Saturated Fat: 8 g
- Sugar: 2.8 g
- Cholesterol: 87 mg