Crispy Herb Herb-Crusted Pork Loin with Roasted Potatoes

A juicy pork loin covered in a savory herb-garlic crust and roasted alongside golden, crispy potatoes. It’s simple enough for a family dinner but impressive enough for guests.

Ingredients

For the pork loin:

2½–3 lbs (1.1–1.4 kg) boneless pork loin
2 tablespoons olive oil
4 cloves garlic, finely minced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
1½ teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese

For the roasted potatoes:

2 lbs (900 g) baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 tablespoon chopped fresh parsley, for finishing

Optional:

1 lemon, cut into wedges
Extra Parmesan for serving
Fresh rosemary and thyme for garnish

Directions

Prepare the pork:
Remove the pork loin from the refrigerator about 20–30 minutes before cooking. Pat it thoroughly dry with paper towels. This helps the herb crust stick and promotes better browning.
Preheat the oven to 425°F (220°C).
Prepare the herb crust:
In a small bowl, combine minced garlic, rosemary, thyme, parsley, oregano, salt, black pepper, smoked paprika, panko breadcrumbs, and Parmesan.
Rub the pork:
Spread Dijon mustard evenly over the entire surface of the pork loin. Drizzle with olive oil and gently press the herb-breadcrumb mixture all over the pork, creating an even crust.
Prepare the potatoes:
Place the halved potatoes in a large bowl. Add olive oil, garlic, rosemary, thyme, smoked paprika, salt, pepper, and onion powder. Toss until the potatoes are evenly coated.
Arrange the potatoes:
Spread the potatoes in a large roasting pan or rimmed baking sheet, cut side down when possible. Leave space in the center for the pork.
Place the pork loin in the center of the pan. If your pan is crowded, use a second baking sheet for the potatoes so they roast rather than steam.
Roast:
Place the pan in the preheated oven and roast for approximately 45–60 minutes, depending on the thickness of the pork.
After about 25–30 minutes, check the potatoes. Turn them if necessary so multiple sides become golden and crispy.
Check the pork temperature:
Insert an instant-read thermometer into the thickest part of the pork. Remove the pork from the oven when it reaches 145°F (63°C).
If the pork is cooked but the potatoes aren’t crispy enough, transfer the pork to a cutting board and allow it to rest while the potatoes continue roasting for another 10–15 minutes.
For an extra-crispy crust, you can briefly place the potatoes and pork under the broiler for 1–2 minutes, watching carefully so the breadcrumb crust doesn’t burn.
Rest the pork:
Tent the pork loosely with foil and let it rest for 10–15 minutes. This allows the juices to redistribute.
Finish the potatoes:
Sprinkle the roasted potatoes with fresh parsley and a little extra Parmesan if desired.
Slice and serve:
Cut the pork into thick slices and serve alongside the crispy roasted potatoes. Add lemon wedges for a fresh finishing touch.

Tips for the best pork loin

Pat the pork very dry before adding the mustard and crust.
Don’t confuse pork loin with pork tenderloin; they are different cuts and require different cooking times.
Use a meat thermometer rather than relying only on cooking time.
Don’t slice the pork immediately after removing it from the oven.
For extra-crispy potatoes, avoid overcrowding the pan.
Fresh herbs provide the best flavor, but dried herbs work well when fresh aren’t available.
If the crust begins browning too quickly, loosely cover the pork with foil while it finishes cooking.

Nut information

This recipe naturally contains no peanuts or tree nuts.
Panko breadcrumbs and Parmesan are the main packaged ingredients to check for allergen and cross-contact warnings.
If using prepared Dijon mustard or seasoning blends, check their labels for manufacturing warnings.
For a nut-free preparation, choose ingredients specifically labeled according to your allergy requirements.
If serving someone with a severe allergy, avoid cross-contact from cutting boards, utensils, pans, and shared cooking surfaces.

Nutrition estimate

Per serving, based on 6 servings:

Calories: approximately 560
Protein: 51 g
Carbohydrates: 38 g
Fat: 23 g
Saturated fat: 6 g
Fiber: 5 g
Sugar: 3 g
Sodium: approximately 780 mg

Q/S

Prep time: 20 minutes
Resting before cooking: 20–30 minutes
Roasting time: 45–60 minutes
Resting after cooking: 10–15 minutes
Total time: About 1 hour 30 minutes
Servings: 6
Difficulty: Easy to moderate

Storage

Store leftover pork and potatoes in separate airtight containers in the refrigerator for up to 3–4 days. Reheat the pork gently in the oven at 325°F (165°C) with a little broth or water covered with foil. Reheat the potatoes uncovered so they can crisp back up.

Author
Recent Posts

Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.