Herb Roasted Pork Loin and Potatoes

One thing that this recipe is missing: The searing! Most recipes for roasts tell you to sear the meat (on a hot pan, high heat) before roasting it at 325. That would make the meat moister and juicier.

I used a slow cooker with this recipe and it turned out great! I boiled the potatoes for about 5 minutes, drained them and mixed them with the potato seasonings. While the potatoes were boiling, I used the rub on the pork as the recipe instructed and then placed it in the slow cooker. When the potatoes were ready, I set them on top and around the pork and tossed in a can of undrained french cut green beans and cooked everything on high for about 3 hours. This dish puts out a wonderful aroma and is a great meal for family or guests!

i cook pork tenderloin almost evey week. i made this recipe last night and it resulted in the best and most tender tenderloin ever. i did drizzle a little seseme seed oil over the veggies. one thing to remember is that the size of your meat cut will greatly effect the cooking time. i used one last night with a pop up timer. also always let this stand with a tent of foil after you remove it from the oven for about 20 minutes to let the juices settle.

Delicious! My roast was 2 lbs. so I followed another reviewers suggestion and changed the time to 20/50 in order for the vegetables to cook thoroughly (I added baby carrots to the potatoes). My whole family enjoyed this meal!

This recipe was fantastic! I've been looking for a pork recipe that wasn't sweet and this one did the trick! For those who complained of a dry roast, I HIGHLY recommenend a digital alarm thermometer that goes off when your pork reaches the right tempature, instead of setting a timer. It is SO easy to overcook pork that this really is a life-saver. Plus, don't forget to let the pork rest for 10 mintues or all of the juices will just run out the second you cut it. As for the recipe itself, the only changes I made was that I used half red potatoes and half sweet potatoes instead of regular potatoes. Yum, yum, yum! I will be making this on a regular basis. Thanks for the great recipe!

EXCELLENT! I rubbed plain yellow mustard on the loin added the recipe's herbs, marinated it overnight---- have no fear... no mustard taste, but makes thee best marinade for tenderization. Then I added cabbage wedges, baby carrots, chopped apples all around the meat, and used about 1 cup apple juice mixed with 1/4 cup brown sugar, and 1 tablespoon yellow mustard, mixed well and poured over the meat and veggies, covered and cooked accordingly and basted about 3 times while roasting. Went well for New Year's Day dinner with a side of black eyed pea gumbo (also from this site) and homemade cornbread.

very flavorful and easy to make! I didn't make the potatoes, but I seasoned the meat with the ingredients listed, and the roast came out superb. The only thing I changed was I basted the roast with 1/2 cup of white wine while cooking. the pan juices were amazing!

This was a wonderful recipe for pork loin! Wow! We made this for dinner tonight. We were bowled over by it's juiciness and amazing flavor. I also put sliced garlic cloves in the top of the meat. YUM!! Thank you!

I was a bit disappointed in this recipe. The flavor was wonderful, but the meat was dried out and I reduced the cooking time by about 15 minutes. I do think that I will try this again and tinker with it....thanks though.

Very good and very easy. I think that some reviewers may have had a pork tenderloin and not a pork loin. There is a big difference in these two cuts of meats - a tenderloin cooks very quickly. So almost 2 hours of cooking would ruin a tenderloin.

Made exxactly as written, except I didnt have chives, so left those off the potatoes. Had a 4.18lb roast, put on a rack in a 9 x 13 pan, cooking time was perfect! Just enough drippings to make a nice gravy. Added 1 cup cold water to drippings and a beef bullion cube. Heated that stove top until cube dissolved. Mixed 1/2 cup cold water with 2 tbsp corn starch and 1/8 tsp black pepper. Slowly added this to the broth mix and constantly stired to a boil. Added just a little extra salt and pepper to gravy after to taste. Hubby gave this a "perfect 10" as a dinner, and he very rarely hands out 10's for anything. Thanks for a great recipe!

Chin up, wildchild... I did your recipe just like you said...and it was phenomenal. The pork was tender and juicy...I don't believe in changing a recipe and then rating it... this was delicious...You can move yourself up from intermediate, darlin', you're cookin' with the big girls now....

Just wanted to add a "me too" to all the great reviews for this recipe. Couldn't be any easier; and couldn't be any better! I followed some of the other hints & suggestions and seared the roast first in hot vegetable oil. And, because my roast was a heavy 1.5 pounds, I did the 20/50 split, which worked wonderfully, except that I needed a little additional time on the back end to reach the 160 degrees internal temperature. In addition to the potatoes, I also added chunked carrot, onion & orange pepper ... all delicious! Tossed the vegetables with olive oil, fresh chives, fresh parsley, dried thyme, salt & pepper. Also added a couple of dashes of sesame seed oil for more flavor. (Note: I omitted the garlic powder from both the roast & the vegetables as a personal choice.) While the roast was resting under foil, I ran the oven up to 400 degrees and put the vegetables back in for some additional browning. (Yummy!!) Roast & vegetables were unbelievable!! Pork was cooked perfectly, very moist and had great flavor. As we were cleaning up the kitchen, we discovered that the pork is even more delicious as it cooled to room temperature! An instant favorite & an instant addition to the recipe box!

I only had a 2lb. pork loin roast and a few potatoes so I scaled this for 4 servings. I did marinate my roast for about 6 hours in a mixture of white wine vinegar, olive oil, spicy brown mustard and a little honey. Otherwise I followed this recipe to a tee. I even had the fresh chives from my garden! Amazing how tasty the potatoes were. I confess my roast had a pop-up timer so it came out nice and juicy and moist and perfect. I did broil my potatoes while I let my roast rest, to give them brown edges, as another reviewer suggested. This was a great home cookin’, even Sunday quality, meal. I will make this again.

Very good, a simple, jet classic, comfort-food sort of recipe. Used my slow cooker on low for 8 hours and the pork was tender and the potatoes just perfect. There was enough juice to make a gravy. Fantastic!

This is a fabulous recipe! I made it once before and must have just sprinkled the seasonings on for a "knock your socks off" flavor. I couldn't find it today with my notes, so I found it online again and cooked according to the recipe. It was very moist and delicious, but the flavor was too mild. I ended up cutting the leftovers into chunks, adding more seasonings and searing in olive oil for hubby's lunch tomorrow. I will not be losing this recipe again. I mixed up a bunch of spices into a spice jar for future pork roasts. If you like a lot of flavor, be sure to put it on thick when you put it in the oven. Pork Roast Spice 3T Garlic Powder 3T Onion Powder 3T Thyme 1T Salt 1T Pepper Potato spices were perfect. I steamed them instead of boiling. Probably for 12 minutes. I used new red potatoes Overview: double the spices, steam potatoes = 5 stars!

This was perfect - we had unexpected company last night and had three different kind of veggies leftover in the fridge. Just made this exactly as submitted and reheated the veggies. This pork was moist and delicious! Now - all we have left after this meal is some pork and are they ever going to make great sandwiches!!!! I'm thinking - after work tomorrow - buy some fresh rye bread. Put the pork on the bread, saute some onions, a little mayo and we are happy. Thanks submitter!!! Update-Just made this again cooking the potatoes as suggested (I threw some carrots into the water too. When I added the carrots and potatoes to the roasting pan I also added wedges of onions as others suggested. This was really a quick and delicious meal.

Really tasty. I cooked it with sweet potatoes and thinly sliced onions instead of white potatoes. Picky husband liked it too!

I was looking for something to do with a boneless pork loin and came across this one which worked out even better since I had some mini red potatoes that needed to be used up! So, I didn't boil my potatoes at all, just cut them in half and seasoned per the recipe, deciding to cook them right from the beginning. All ingredients for me were halved since I had a small roast (1.5lbs or so). I did spread a thin layer of whole grain dijon on the roast and then my herb mix (didn't have any onion powder left, so used some dried onion flakes - the powder would have been better). Used my digital meat thermometer and poured a small amount of white wine in my pan. This was tasty and not dried out at all, yummy!

Delicious recipe! The only thing I did differently was use 1 clove of chopped fresh garlic. I poked some holes in the top of the meat and pushed a little garlic down into the holes. Made the meat extra flavorful. Thanks for the recipe!

This recipe was Awsome!! The meat came out very tender. I followed the recipe exactly, except I did not peel the potatoes, and i cut the cook time to 30 min for the roast and then did 50 min with the potatoes. My husband loved this and he usually does not like pork. Will definiatly use again.

This was not good at all. Everything was very bland. I ended up making everyone something else to eat for dinner. I was NOT very happy. If I could give this 0 stars I definately would!!!!!!

I made this last night and it's a keeper. Changed the amount from serving 8 to serving 2. Couldn't find a 1 pound loin roast so I used a 1 lb. tenderloin instead. This changed the cooking time for everything by about half. 25 minutes for the first stage and 25 minutes for the second. It worked beautifully.

Wow, this was great. Almost followed the recipe exactly. My changes: 1. Didn't measure spices, simply used "enough". Added Cumin to the rub and the veggies (because I like it on pork). 2. Cooked the entire thing in a cast iron skillet, browning the roast first with a little bacon grease, then putting 2 slices of onion under each end to keep it off the bottom of the skillet. 3. 20 minutes in a 350 oven, then added potatoes and carrots that had been microwaved in water for 10 minutes. 4. Roast took an additional 65 minutes to get up to 150, at which point I took it out to rest for 10 minutes, putting potatoes and carrots back in the oven. 5. Made a simple roux out of bacon drippings and flour, then added chicken stock, seasonings from roast, a little Chipolte powder, Worchestershire Sauce, Dijon mustard and a little lemon juice to make a mustard-y gravy. Everyone raved. The cast iron particularly worked well on the vegetables, making them beautifuly carmelized.

Made this recipe for my family. Everyone loved it. The roast was very moist and the potatoes were excellent. I didn't really measure any of the ingredients for the potatoes though. Because they were boiled first for 10 minutes, I oiled and seasoned to taste. I used red skin potatoes with the skin on.

The pork was moist and flavorful -- we had a 4.5 lb. roast and it was done after 50/45. We did use the pan drippings (skimmed of much of the fat) for an au jus -- so flavorful, and a shame to throw them out. The potatoes were not as good as I'd hoped. I was looking for something nice and crispy. these were moderately flavorful, but nothing terribly special. To its credit, this recipe is quick, simple and would probably pass as a really good week-night meal (if you have the time to bake it) for most people!

This is a very simple and very tasty recipe! I followed the recipe, but seared the roast first. I also used turnip and carrot with the potatoes. Also, I didn't use chives because I was fresh out, so I used a little basil instead. It was a perfect meal, perfectly moist meat and full of flavour. I made a fat-free onion gravy with the meal, as well as a Maple Pecan Crumble for dessert. It was a perfect meal for a chilly fall day. Make this, you'll be happy you did.

This was great. I marinaded the roast for about 3 hours in 2 c cider, 2 T. Balsmic Vinegar Dressing, 2 T. salt. I did with poatoes and carrots. I basted the potatoes, carrots and pork approx every 10 min. When I took the roast out to rest I turned the broiler on to crisp the potatoes. Everything was yummy. Plan on using the leftover pork for BBQ pork sandwiches and chili later in the week.

This was awesome. Searing is an absolute must! Go easy on salt as other spices enhance it's salty flavor. Mine was a perfect 160 degrees after 55 minutes.

Made this exactly as called for & it came out moist & yummy. Served a simple green salad in addition. Even the grandkids (4 & 8) loved it. Thanks for sharing this great recipe :0)

Some reviewers are confusing pork tenderloin with loin of pork. A tenderloin is small, up to 2 lbs. The loin is approximately 4 lbs. This makes a Huge difference! The tenderloin by definition is more tender! I found that the 4+ lb loin of pork i used required longer than 100 minutes so i increased the cooking time to 120 minutes. I also agree with other reviewers who suggested browning the loin prior to baking. However, if the loin has been marinated i don't think browning is necessary.

This was wonderful! I substituted Parsnips for the potatoes to reduce the amount of carbs, which worked out really well. Great recipe!

A tasty, comforting meal. I made gravy from the pan drippings after the roast came out of the oven. I only boiled the potatoes for 5 minutes then drained them in a colander and shook them around a bit to "scuff up" the surface of the potatoes. It makes them roast nice and crisp. I didn't think the potatoes lacked flavor at all, this is comfort food and if my grandma made it, salt and pepper is all she'd have used! With gravy, it's perfect.

This came out very tasty and moist. The potatoes did not come out as brown and crispy as I had hoped so next time I will put them in a little earlier. The potatoes did have really good flavor though.

My family loved this one and they are finicky eaters it was totaly moist and tender and the flavor was outstanding, loved it.

This was a great basic way to cook a pork roast, thank you! I omitted the thyme & chives because I didn't have any, but I added some Garlic & Onion sprinkle-seasoning of my own to both the roast and the potatoes and they turned out great! Only thing I would do different next time is to only have the potatoes in with the roast for the last 30 minutes. Maybe my roast was just taking forever, but by the time it was up to temp., the potatoes were way overdone.

So easy and so excellent. No gravy needed. The potatoes are wonderfully seasoned. Great with asparagus spears sauteed in a little butter.

Very good. My favorite way to roast a pork loin. Before I rub the pork loin with the spices I rub it with Dijon Mustard, just enough to coat it lightly then sprinkle generously with the seasonings. I don't measure I just sprinkle till it looks good. I do like the combination called for in this recipe. I cut up potato, carrot, celery and onion into bite size pieces thus eliminating the need to boil the potato first because the pieces are small enough to completely cook. Delicious and easy one pot meal.

Easy and delicious. I tossed raw carrots, onions and a few stalks of celery in with the potatoes and oil mix, adding them halfway through the cooking time. Perfect! Thank you!

I made this last night and it was excellent. I did change it to our own tastes. I left out the potatoes. I also added some more herbs, 1/2 tsp of each: tarragon, oregano, thyme, sage, italian seasoning. I also rubbed the pork loin with dijon mustard and then rubbed the herbs. I seared the meat in an oven safe frying pan. I added a 1/4 cup white wine and 2 tbs olive oil. Cooked it as is. Instead of the potatoes I put 1/2 thinly sliced onion. After it was done cooking, I put the pork loin on a plate covered in tin foil for 10 minutes. While that was resting added another 1/4 cup white wine into frying pan and cooked for a couple of minutes. Family loved it! Said I could make it anytime, especially when company comes over.

Great recipe. I used dried sage instead of rosemary and it was fantastic. I also brined the loin for 24 hours and it made all the difference. Served with young potatoes (baked along with the loin) with a port wine sauce. My husband is already asking for a re-do for when his parents come to visit.

Had to replace fresh chives with dried parsley, otherwise followed recipe. Changed the order of directions to prepare loin and place in oven. Then boil potatoes and prepare to go in after first 50 min. The total roast cooking time is 1 hr., 40 min. Also add a cup of water to the pan to add moisture to the roast. Came out great! A keeper.

This receipe was okay, but not great. I cooked it for exatly one hour and then let it sit, tented, for 15 minutes as written. Although cooked perfectly, the meat was a bit cool after 15 minutes. I also found the outside of the meat to be a bit bland. Maybe more spices? Something sweeter? More salt and pepper? I'm not sure.... I will make this again using another reviewer's suggestion to sear the meat first, and then I'll add more varied spices. A good starting point tho.

easy and very moist. i used a meat thermometer, but the bottom was a tad rare because i didn't stick the needle all the way down. i chopped potatoes about the size of golf balls and they were way overcooked after boiling for 10 mins. would be good with red potatoes too. and maybe boil carrots a few mins. i had a 2 lb pork loin and it took 75 mins total in the oven. my 3 year old actually ate it! she never eats meat.

as a non-pork eater, i'm relying on my husband and kid's reviews of this recipe. midway through the first bite, hubby declared thisa 5-star! my kids loved it, albeit drenched in ketchup, but they ate seconds which is a near miracle. i added carrots with the potatoes and they were perfectly tender and really well seasoned. the thyme was a new spice for me in a recipe like this, where i'm more accustomed to using rosemary - but it was very well received. plus it's super easy to throw this together. thanks!

This was great. I used sweet potatoes instead of white potatoes and everyone loved it.

Wow, yummy!! This was only my second pork loin ever, but it came out fantastic thanks to this recipe. First of all, the aroma of it cooking is intoxicating. The family kept asking when it would be ready. I followed it exactly, but added the carrots and onion and increased the temp.for the second half as suggested in another review. A great crisp outside and tender inside. I second the recommendation for a meat thermometer! I just relaxed with the newspaper until it beeped.

My husband said this was the best meal he has had in a very long time. I don't have a roasting rack so I used carrots to raise the meat off the bottom of the pan.

I thought the recipe tasted good. However, as is it really needed something extra. I ended up adding lemon pepper, some additional garlic powder and olive oil. One of the reviewers complained about the meat being dry. So, I kept foil on it the whole time. As a result it ended up being fork tender. I sliced it, but the seasonings did not seem to penetrate the meat. I added the additional seasonings and olive oil to the potatoes and meat and then put it under the broiler. After that it was much better. Just a lot of prep work and additional broiling. We will definitely eat it, just not a repeat recipe as a result.

I made this recipe last night and it was amazing... I love it, I love it, I love it... and so did everybody else... The pork was so tender and moist and flavorfull.. I did use a meat thermometer (just the one you can stick in the roast and leave in while it cooks) so it did end up being in there for almost 2 hour because we had a big piece. And the potatoes were very very good. I will certainly make this again and for whenever we have company as well.

Very good for a quick put together. I didn't measure all the spices, just poured them into the pan, mixed it and spread it over the bottom of the pan and rolled the meat in it to coat it, leaving the extra spices in the bottom. Then I made gravy with the pan drippings using 1 cup chicken broth, 1/2 cup white wine, salt and corn starch. Scraped the pan, poured it into a saucepan and mixed it all together. Delicious.

YUMMY! Good stuff. I did add some carrots and checked the temp earlier...as the first time I made this it was too dry. All my children loved it...that is a biggy!!

Loved this; the potatoes were amazing! Thanks for the recipe.

This was AMAZING. I made sure to rub all the seasonings on and then sear the pork loin before baking. I sprinkled a little extra seasoning over the meat when I added the potatoes. I also added peeled carrot chunks, onion wedges and celery chunks. The meat was super moist and tender...and very flavorful. My kids ((3 & 6)) ate 2 slices each!! WOW...we will definitely make this again!!

I took the advice of another reviewer and added rosemary. I used seasoning salt and a pinch of kosher salt. I also tripled the amount of thyme, garlic powder, and onion powder and rubbed all the seasoning on the roast. The roast was wonderful! Great taste and moist.

Wonderful! I had a smaller pork loin and cut this recipe in half. Turned out great!

PERFECT!!! I cooked this for my Father's Birthday dinner with a total of ten people. Everyone had seconds and even on the potatoes. I pulled the roast out of the oven at about 155 degrees allowing it to rise to 160 degrees during resting. It was very juicy and tender with wonderful flavor.

I had taken a porktenderloin out this morning so when I received my daily recipe, I jumped at the chance to try something new. My family loved it, and the house smelled wonderful! I did have to throw the potatoes in for another 10 minutes to brown them up.

Very good. Made without potatoes and accidently rubbed olive oil on the pork, but it turned out great. Thanks for sharing.

Wonderful! It was very hot, so I grilled covered at medium-high, 7 mins one side, turn and leave another 12 mins - turned out excellent and very moist. Started the potatoes going on a roasting pan on the top grill 10 mins before, then added the pork. Will definitely use again.

I made this tonight as printed, but I did brown the roast in my cast iron pan with a little olive oil then put in the oven in the same pan.. This came out great. My wife commented on it was one of the best diners that I made. (Makes wonder about the other 28 years of making stuff)

This was very good. I didn't bother to boil the patatoes, I just cut them in smaller pieces and put them around the pork. I have picky eaters and they all ate it.

This was okay. I've never cooked a pork loin until now and I didn't cook it long enough. Next time I'll remember. I didn't make the potatoes.

This pork loin turned out perfectly. We are a family of 3 so I only used a 2 pound roast. I seasoned it as suggested but used fresh thyme that I had on hand instead of dried. Cooked it on low for 6 hours in my crockpot with about 1/4 cup of chicken broth added for moisture. Served with baked sweet potatoes and stewed cabbage. Thanks for the easy and delicious recipe.

I made this last night for dinner, I put it in the crock pot and cooked on low for 6 hours. I also added onions, other than that I followed the recipe. will definitely make again.

Very simple, yummy dish! We made a couple of modifications though - we seared the pork briefly before putting it in the oven, so the juices were sealed in. We also seasoned our potatoes and baked them with the pork to add flavor, and also added carrots to the mix. The last 15 minutes or so, we actually broiled the whole dish to give it a nice crispy outer layer. This dish doesn't keep very well, as the pork tends to dry out - so eat this right away if you can!

Made this last night and it was the best pork loin I have ever made! I didn't make the potatoes this time, but it amazed me how just those few spices could make such a difference. It smelled sooooo good while it was cooking because of the garlic too! Next time I will try it with the potatoes.

Not for me.

Absolutely fantastic. I had a 2 lb roast and used the original amount of rub and followed the same cooking directions. My family and guest raved and my son took ALL the leftovers for lunch the next day. This is a DEFINITE keeper. Thanks for the submission.

This was the best roast I've ever had. Moist and yummy. Didn't make the potatoes, but the meat was fantastic.

this recipe was wonderful. I didn't have any tyme so I used rosemary, basil and oregano instead. I also used red potatoes which turned out wonderfully. My kids loved this meal and said I better make this again and again. Thanks!

A recipe I'll try again, with some modifications. Biggest issue (and loss of one star) is that the roast was dry because it was smaller (1.9 lbs) and consequently overcooked. Next time I'll start the potatoes first so if the meat is under 2 lbs I can time it 20/50 as I think the potatoes (& other veggies) need the full 50 min. to roast. I wish I had read the reviews before, there are great suggestions.

I made this for dinner tonight. Wow...what wonderful flavor. I did this in my electric skillet because I live in an RV and my oven is useless. I browned it first on all four sides. Turned it down to 300 degrees and then added the potatoes. From here on I followed the recipe exactly except I added sweet potatoes with the white potatoes.. This is a super recipie and my DH and I loved it. Thank you for a wonderful recipe. This will be in our regular rotation...which is about every other month now with all the great recipes I've gottenfrom AR. Thanks for brightening my horizon on Pork Loin...I am begining to love it!

So divinely good, almost like comfort food. Everything had such good flavors! I used a 2 lb. boneless pork loin roast, 1/2 tsp salt & 1/4 tsp pepper on both the potatoes and the meat. This seemed to be just the right amount of salt & pepper. Didn't skimp on the garlic powder either, as we are big garlic lovers around here. Served this with a side of steamed fresh green beans...perfection!

This turned out wonderfully. Used potatoes, and carrots, on the recommendation of another user. Also cooked in a saute pan, I cooked onions and mushrooms which I added to the roast pan after it was done. This recipe went over very well with the family and made a wonderful amount of leftovers for lunches and dinners.

this is one of our new favorites. i usually skip the step of boiling and seasoning the potatoes, and they still turn out great. the roast is always tender and the seasoning is great. definitely a keeper.

I signed up for all recipes so I could leave a rating on this recipe. It was wonderful! FIVE Stars because I prepared it as written. No change is necessary. Thank you so much.

Wonderful dish!!! I didn't have regular potatoes, so I used sweet potatoes instead. I also didn't have the chives. But it still came out great! My boyfriend loved it! I used a digital thermometer to keep on eye on the temperature. Pulled it out when it reached 160, let it rest about 10 mins, land it came out perfect! Extremely juicy! This recipe is definitely a keeper, and next time I will try it with chives, but will probably stick with sweet potatoes.

This is so good. My family loved one of the reviewers ideas to serve it with apples simmered in brown sugar and lemon juice. It really accentuated the flavor of the pork and herbs.

The only thing I change with this recipe was to add carrots. It came out moist and delicious.

Not terrible but definitely not really fantastic either. My husband and son liked it though. I'd try it again with some tweaks and definitely some gravy.

Created this dish 11-28-04 for 8 friends.Got nothing but rave reviews and 3 requests for 3 recipes.P.S. also added 1 1/2 tsps Parsley Flakes to potatoes & roast.

This was really good, but nothing that brought a big "wow" to the table. It still was very tasty, just a litle dry. It's very easy to make, but my usual pork loin recipe yields a more moist roast. Might try it again to see if it was perhaps the quality of loin on this one and not just the recipe. Thanks!

Thought it was excellent

This was good although it came out a little dry/tough. Of course this could have been the cut of meat (it was cleanly trimmed). Next time I will definitely take the suggestions made by others and sear it before roasting. The potatoes were fabulous! I did make a couple of alterations to the potatoes - instead of using garlic powder I used 3 cloves of fresh minced garlic, substituted finely chopped green onions in place of the chives and added some parsley flakes to give it some color.

Too dry they didnt much like it

Wonderful loin recipe! I often get dry pork and this came out nice and moist. I was running short on time so cut my 4lb loin in half, roasted both for 25 minutes then went another 35 minutes (probably could have pulled it after 25-30 minutes but my thermometer is off) after adding the potatoes. Next time I'll probably put the potatoes in for the entire time to get more of a crisp on them. Easy peasy (:

I rarely do any cooking and chose this as a dish to prepare for my husband. We both loved it. When I cook it the 2nd time, I will check the loin once it is getting close to being done. I think if I had kept a closer eye on it, it would have had more juice. The potatoes were amazing. If I can cook this...anyone can. Super easy!

This was a hit with my husband. I used a smaller roast and reduced cook time by only a few minutes. Roast appeared dry but was very moist. I was a little dissappointed in the taste of the potatoes but it may have been the olive oil I used that I wasn't that crazy about. Will definitely make again!

It was good. Not my favorite pork loin recipe but definately tasty.

This was a great recipe. I added sliced carrots and fresh minced garlic to the potato mixture. It was VERY tasty. My husband took the leftovers to work the next day, and his co-workers (all construction guys) were pretty jealous of his lunch. :) Thanks!

I had a roast just under 2 lbs. It took 90 minutes to cook. It was moist and tender; both the pork and the potatoes were delicious. I'll make it again, and maybe add some carrots.

I added pearl onions to the potatoes and I put quarter to half cup white wine in bottom of pan on first stage and basted roast with it at beginning of second stage

Good and tasty. Make sure you use a meat thermometer and take it out of the oven at 145* and let it rest for a while otherwise the roast will let all its juices go. If it rests it will retain its juiciness.

Best pork loin I have ever eaten. I added carrots and and also a tsp of dried mustard to the rub. Since I was using a 2.5 lb. loin I did the 20/50 that others mentioned. Be sure to rest the meat before slicing.

This was a great base recipe. I did sear it first and then cooked my 2lb roast for approx. 50 min. Because of this I put my parboiled potatoes (and carrots) in right at the beginning with the roast. I think it would have been better with some type of gravy though.

I had a roast just under 2 lbs. It took 90 minutes to cook. It was moist and tender; both the pork and the potatoes were delicious. I'll make it again, and maybe add some carrots.

This was very good,no left overs they eight it all up and said this is a keeper please make it again

Incredibly easy, and sooooo worth the time. I'm not a big pork fan, but fell in love with this; as did the family!!