Pork Loin with Potatoes Recipe
Pork Loin with Potatoes Recipe photo by Taste of Home
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Pork Loin with Potatoes Recipe

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Phyl Broich-Wessling of Garner, Iowa writes, "I love to cook and have friends and family for dinner. Onions, garlic, potatoes and herbs from my garden go into this tasty oven meal."
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-3/4 hours + standing
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. + marinating Bake: 2-3/4 hours + standing
MAKES: 8-10 servings


  • 1 bone-in pork loin roast (5 pounds)
  • 3 garlic cloves, sliced
  • 3 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 6 medium potatoes, peeled
  • 1/2 teaspoon salt
  • 1 cup water
  • 1 cup beef broth
  • 2 medium onions, sliced
  • 1-1/4 cups chopped fresh mushrooms
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon pepper

Nutritional Facts

5 ounce-weight: 392 calories, 17g fat (5g saturated fat), 94mg cholesterol, 292mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 35g protein.


  1. Cut slits in top of roast; insert garlic slices. Combine the oil, paprika, pepper and thyme; rub over roast. Place in a large resealable plastic bag; seal and refrigerate the roast overnight.
  2. Transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. Meanwhile, place potatoes and salt in a saucepan and cover with water. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes or until almost tender. Drain; cool slightly. Cut potatoes into quarters; arrange around roast.
  3. Bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. Remove potatoes; keep warm. Cover roast and let stand for 15 minutes before carving.
  4. For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat, reserving 2 tablespoons drippings. Add water and broth to reserved drippings; set aside. In a large saucepan, saute onions and mushrooms in butter and oil until tender.
  5. Stir in flour until blended. Gradually stir in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley and pepper. Serve with roast and potatoes. Yield: 8-10 servings.
Originally published as Pork Loin with Potatoes in Taste of Home February/March 2005, p6

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LPHJKitchen User ID: 7521213 243563
Reviewed Feb. 9, 2016

"This roast was very moist and flavorful. The garlic added a pleasantly strong taste along with the fresh herbs. We aren't too fond of mushrooms but found the gravy a delicious addition to the roast and potatoes. Will make this often!"

kg123 User ID: 8095188 144859
Reviewed Nov. 13, 2014

"The pork loin was delish however I added water to bottom of pan and covered last hour. It was moist and served with mashed potatoes. This will for sure be made again in our household !"

gunslinger User ID: 544392 129382
Reviewed Nov. 12, 2014

"So delicious, a nice change from the traditional roast beef with mashed potatoes and gravy! The leftover pork also made very tasty sandwiches the next day!"

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