This oven-roasted pork with garlic potatoes is the kind of reliable dinner that feels special without extra work: juicy, well-seasoned pork alongside crisp-edged potatoes roasted in garlicky pan juices.
Why you’ll love this recipe
- One-pan friendly: Pork and potatoes roast together for fewer dishes.
- Big flavor, simple ingredients: Garlic, rosemary, and a few pantry spices do the heavy lifting.
- Great texture: Tender pork with potatoes that get golden and crisp at the edges.
Ingredients
- 2 lb pork tenderloin (or 1 large, about 1 1/2–2 lb)
- 1 3/4 lb Yukon Gold potatoes, cut into 1-inch chunks
- 6 cloves garlic, minced (or finely grated)
- 3 tbsp olive oil, divided
- 2 tsp kosher salt, divided, plus more to taste
- 1 tsp black pepper, divided
- 1 1/2 tsp smoked paprika
- 1 tsp dried rosemary (or 1 tbsp chopped fresh)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder (optional for extra garlic flavor)
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp Dijon mustard (optional, for the pork rub)
- 1 tbsp fresh parsley, chopped (optional, to finish)
- 1 lemon, cut into wedges (optional, to serve)
How to make oven-roasted pork with garlic potatoes
1) Heat the oven and prep the pan. Preheat oven to 425°F. Line a rimmed sheet pan with parchment for easier cleanup, or lightly oil the pan.
2) Season the potatoes. In a large bowl, toss potatoes with 2 tbsp olive oil, half the salt and pepper, smoked paprika, rosemary, onion powder, and half the minced garlic. Spread potatoes on the sheet pan in an even layer.
3) Start roasting the potatoes. Roast for 15 minutes to give them a head start.
4) Season the pork. Pat pork dry. Rub with 1 tbsp olive oil, remaining salt and pepper, and Dijon (if using). Sprinkle with garlic powder (if using). Nestle the pork among the potatoes.
5) Add butter and finish roasting. Dot butter pieces over the potatoes and around the pork. Roast 15–20 minutes more, stirring potatoes once halfway through, until pork reaches 145°F in the thickest part and potatoes are tender and browned.
6) Rest, then slice. Transfer pork to a cutting board and rest 5–10 minutes. Toss potatoes with the remaining minced garlic while they’re hot (the residual heat takes the raw edge off). Slice pork and serve with potatoes. Finish with parsley and a squeeze of lemon if you like.
Tips for success
- Don’t skip the rest: Resting keeps the pork juicy and makes slicing cleaner.
- Cut potatoes evenly: 1-inch chunks roast at the same pace and brown nicely.
- Use an instant-read thermometer: Pull pork at 145°F for best tenderness.
- Want crispier potatoes? Give them more space on the pan or use two pans if crowded.
Easy variations
- Spicy: Add 1/4–1/2 tsp crushed red pepper flakes to the potato seasoning.
- Herby: Swap rosemary for thyme, oregano, or Italian seasoning.
- Extra veggies: Add green beans or broccoli during the last 12–15 minutes of roasting.
What to serve with it
- Simple arugula salad with vinaigrette
- Roasted asparagus or sautéed green beans
- Applesauce or a quick apple-cabbage slaw for a sweet-tangy side
Storage and reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on a sheet pan at 400°F for 8–12 minutes to re-crisp potatoes, or microwave in short bursts for convenience.
- Freeze: Pork freezes well up to 2 months; potatoes are best fresh but can be frozen if needed (expect softer texture).
Oven-Roasted Pork with Garlic Potatoes (Printable Recipe)
- Prep time: 15 minutes
- Cook time: 30–40 minutes
- Total time: about 55 minutes
- Serves: 4
Instructions
- Preheat oven to 425°F and prep a rimmed sheet pan.
- Toss potatoes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp pepper, smoked paprika, rosemary, onion powder, and half the minced garlic. Spread on pan.
- Roast potatoes 15 minutes.
- Pat pork dry and rub with remaining 1 tbsp olive oil, remaining 1 tsp salt, remaining 1/2 tsp pepper, Dijon (optional), and garlic powder (optional). Add to pan with potatoes.
- Dot butter over potatoes and around pork. Roast 15–20 minutes more, stirring potatoes once, until pork reaches 145°F and potatoes are browned and tender.
- Rest pork 5–10 minutes. Toss hot potatoes with remaining minced garlic. Slice pork and serve. Finish with parsley and lemon if desired.
