This roasted pork with garlic Dijon potatoes is the kind of dinner that tastes like you put in a ton of effort—juicy, flavorful pork paired with golden potatoes coated in a punchy Dijon-garlic glaze.
It’s a reliable, crowd-pleasing option for Sunday dinner, but it’s also weeknight-friendly when you want something hearty without babysitting the stove. The key is roasting at a high heat so the pork browns beautifully while the potatoes crisp at the edges.
Why you’ll love this recipe
- Big flavor, simple method: Dijon, garlic, and herbs do the heavy lifting.
- One pan mindset: Roast everything together for easy cleanup.
- Great leftovers: Pork slices and potatoes reheat well for lunch.
- Flexible: Swap in different herbs or add a veggie to the pan.
Ingredients you’ll need
- Pork: 2 to 2 1/2 lb pork loin roast (boneless), patted dry
- Potatoes: 1 1/2 to 2 lb Yukon Gold or baby potatoes, halved (or quartered if large)
- Dijon: 2 1/2 tbsp Dijon mustard
- Garlic: 4 to 6 cloves, minced
- Olive oil: 3 tbsp, divided
- Acid: 1 tbsp lemon juice or apple cider vinegar
- Herbs: 2 tsp chopped rosemary or thyme (or 1 tsp dried)
- Seasoning: 1 1/2 tsp kosher salt, 1/2 tsp black pepper
- Optional: 1 tsp smoked paprika for the potatoes
How to make roasted pork with garlic Dijon potatoes
1) Heat the oven. Preheat to 425°F. Set a large rimmed baking sheet in the oven while it preheats (this helps the potatoes start crisping right away).
2) Mix the garlic Dijon glaze. In a small bowl, stir together Dijon mustard, minced garlic, lemon juice (or vinegar), rosemary/thyme, 2 tbsp olive oil, 1 tsp salt, and the pepper.
3) Coat the potatoes. In a large bowl, toss potatoes with the remaining 1 tbsp olive oil, a good spoonful of the Dijon mixture (about 1 to 1 1/2 tbsp), and the remaining 1/2 tsp salt. Add smoked paprika if using.
4) Season the pork. Rub the rest of the Dijon mixture all over the pork loin. For extra browning, pat the pork dry before rubbing.
5) Roast. Carefully remove the hot baking sheet from the oven. Spread potatoes out cut-side down in an even layer. Place pork in the center with space around it for airflow. Roast 25 minutes.
6) Toss and finish roasting. Toss potatoes and rotate the pan for even browning. Continue roasting 15–25 minutes more, or until pork reaches 145°F in the thickest part.
7) Rest and slice. Transfer pork to a cutting board and rest 10 minutes (don’t skip—this keeps it juicy). Slice and serve with the potatoes.
Time and temperature notes
- Target doneness: Pull the pork at 145°F (USDA safe temp for whole cuts of pork) and rest.
- Potatoes not browning? Make sure they’re not crowded, and roast on a preheated sheet pan.
- Using a thicker roast: Expect a longer cook time; rely on a thermometer.
Easy add-ins and swaps
- Add a vegetable: Green beans, Brussels sprouts, or carrots can roast alongside (add quick-cooking veg during the last 15–20 minutes).
- Herb options: Thyme, rosemary, sage, or an Italian herb blend all work.
- Extra sauce: Stir 1–2 tbsp mayo into a little extra Dijon + lemon for a creamy drizzle at the table.
Serving ideas
- Simple side salad with a tangy vinaigrette
- Roasted broccoli or asparagus
- Applesauce or a quick apple slaw for a classic pork pairing
Storage and reheating
- Refrigerate: Store pork and potatoes in an airtight container up to 4 days.
- Reheat: Warm on a sheet pan at 400°F until hot; this keeps the potatoes crisp. Microwave works for speed, but the potatoes soften.
- Freeze: Pork freezes well up to 2 months. Potatoes can be frozen, but texture will be softer after thawing.
Roasted Pork with Garlic Dijon Potatoes (Printable Recipe)
Servings: 4–6
Prep time: 15 minutes
Cook time: 45–55 minutes
Total time: about 1 hour 10 minutes
Ingredients
- 2 to 2 1/2 lb boneless pork loin roast
- 1 1/2 to 2 lb Yukon Gold or baby potatoes, halved/quartered
- 2 1/2 tbsp Dijon mustard
- 4 to 6 garlic cloves, minced
- 3 tbsp olive oil, divided
- 1 tbsp lemon juice or apple cider vinegar
- 2 tsp chopped fresh rosemary or thyme (or 1 tsp dried)
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- Optional: 1 tsp smoked paprika
Instructions
- Preheat oven to 425°F. Place a large rimmed baking sheet in the oven to preheat.
- In a small bowl, mix Dijon, garlic, lemon juice (or vinegar), herbs, 2 tbsp olive oil, 1 tsp salt, and pepper.
- Toss potatoes with remaining 1 tbsp olive oil, 1 to 1 1/2 tbsp of the Dijon mixture, remaining 1/2 tsp salt, and smoked paprika (if using).
- Rub remaining Dijon mixture all over the pork loin.
- Carefully remove hot sheet pan. Spread potatoes cut-side down in an even layer; place pork in the center.
- Roast 25 minutes. Toss potatoes and rotate pan, then roast 15–25 minutes more, until pork reaches 145°F.
- Rest pork 10 minutes, slice, and serve with potatoes.
Notes
- Use an instant-read thermometer for best results; cook time varies by thickness.
- For crispier potatoes, avoid overcrowding and keep cut sides in contact with the pan at the start.
