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Garlic and Herb Pork Roast…A One Pot Recipe

Roasted pork does not have to be scary, difficult or unhealthy. This super simple one pot garlic and herb pork roast uses a lean pork loin! It’s perfect for any fancy dinner party or a simple weeknight dinner.

Garlic and Herb Pork Roast - Girl and the Kitchen

I am a huge fan of roasts.  All of you should be!!! Is there anything more beautiful than a gorgeous roast surrounded by aromatic herbs and vegetables?  No.  It is one of life’s greatest pleasures.  And I feel we all need to know how to properly cook a roast.  Because in all fairness…it’s stupid easy.

I make pork loin roasts several times a month, mostly because it is brainless, simple and tasty…unless it’s dry…dry roasts are the absolute worst.  And they can happen to anyone.  Present company included.

Bad roasts are evil, stringy and unforgettable.  I am willing to bet that those of you who never went back to making roasts, probably had one of these severely off-putting and slightly devastating experiences with their roast.  But there is a weapon against this evil.

And it’s a food thermometer.

Control meats temperature

I mentioned in my 51 Ultimate Kitchen Hacks , that the food thermometer was one of the tricks that chef’s use to control their meats and pin point their accuracy.   It’s true.  We are not psychic.  With a piece of a large roast you need a thermometer to be able to gauge the right temperature to remove your meat.

51 Kitchen Hacks to Look Like a Rockstar in your Kitchen

There are a few tricks to cooking a good roast. One of them lies in the fact that you HAVE to remove your meat several degrees before doneness.  WHAT?!? You mean you are removing raw meat out of the oven?

Ok…settle down.  Here is how this works, it’s science and unlike Pinocchio, science does’t lie.

One pot garlic and herb roast pork - Girl and the Kitchen

The Technique

1.  Anything that is cooking will have a carryover process.  That means that the heat that has been trapped inside the food will continue cooking it AFTER it is off the heat.  This is the same reason that you shock green veggies in ice water after you cook them…to STOP the cooking process.  <—— That’s another tip for you… when cooking green veggies or any veggies for that matter… after they are cooked dump them immediately into ice water…they will stay bright green for you!

2. When you are cooking a hunk of meat, like our roast pork for instance, that is about 5-6 pounds…there is A LOT of residual heat left in there.  So if the FDA says that the safe temperature to consume pork is at 165-degrees Fahrenheit  (which I think = dry meat) then for a roast this big I would remove it at 150-degrees Fahrenheit.  That carry over heat will cook the roast to the perfect temperature.

3.  HOWEVER this is a pork LOIN AKA= very lean.  So you do not have much fat to keep it nice and juicy.  Therefore removing it at the right temperature is crucial.  I personally like my pork’s final destination between 150-155, sometimes 145.  So I take my pork loin’s out at 135-140.

4.  Once you remove your meat you can slice right?  NO!!! Cover it loosely with a foil tent and let it rest for 10-15 minutes.  Why?  Well when meat cooks all the juices flow into the center.  Yay juices!  If you cut into it right away…all those juices flow out of your meat and with them goes your flavor and moisture 🙁  When the meat rests, those juices find their way back to their designated homes and leave your meat perfectly moist and wonderfully tasty.

Think of the difference of a good steak in a restaurant?  A good steak will look moist and juicy but not have the juices running out of it.  That’s one of the ways I judge whether a chef is good or not.  Even a 6 oz steak or chicken breast needs to rest for just 3-5 minutes or so those juices can disperse evenly and not pool up on your plate.

5.  Where you measure is very important as well.  Your thermometer goes right smack in the middle of the roast.  Not too deep in so that it hits the bottom of the pan.  My favorite thermometers are those that you can just leave in the roast as it cooks.  This thermometer has that capability so it makes like a lot easier! 

Feel a little better about your roast now?  Good!  We are moving on!

Good pork roast from shoulder or loin must have the accompaniments

One of my favorite things about a good roast is the accompaniments.  Usually because I cook them in the same pan.  So…

A.  It’s super easy.

B.  There is only one pan to clean up

C.  They all cook in the same juices as the meat.  And all that flavor permeates them until they are utter perfection.

A few weeks back I was at my in laws house and my MIL was making a roast chicken.  She went to go take a shower and I said I would keep an eye on everything in the oven.  I removed the chicken and noticed there were a few potatoes around it.  By a few I mean 8, cut in half.  So 16 little pieces.  I was starving and picked up a piece to taste it.  One pot garlic and herb roast pork - Girl and the Kitchen
“OH MY GOD”, I exclaimed.  This is ridiculously good.  I kept eating them.  They were sweet, crispy, juicy and tender.  I couldn’t stop.  I needed my fix.

Before I knew it…there were none left.

And I was in a carb coma.  I sat in the kitchen chair innocently watching the Russian version of “Voice”.  When my MIL came into the kitchen she said,

” Oh wow the chicken looks grea…” She stopped mid sentence.  “Mila where are the potatoes?”

I turned to look at her, head hung in shame, “I ate them.” She started laughing.

“Good, maybe you can finally put some weight on.”  I apparently am too skinny.  At least someone thinks I’m thin.

ANYHOW.  As incredible as this roast is.  For me the potatoes shine even more so.  YUM.

I made this in a foil pan.  One pan.  No clean-up.  YES!  That sounds like a plan.

Want to see how quickly we can do this?

Pork marinade

Whip up a marinade of white wine, olive oil, garlic, red chili flakes, rosemary, salt and pepper.  Taste the marinade make sure it tastes good and seasoned.

Herbs for the roast pork - Girl and the Kitchen

Spray your pan down with olive oil or pan spray.  Cut your potatoes in half and place them cut side face down on the pan on the edges of the pan.  Place the pork right in the middle of them.  Season your pork with salt and pepper.

One pot garlic and herb roast pork - Girl and the Kitchen

Pour marinade all over your pork loin roast and let it drip down on the taters.  Oh by the way…see how my roast is trussed?  I bought it that way.  Your butcher will do that for you if you ask nicely.

Marinade for roast pork - Girl and the Kitchen

Let that marinade for at least 30 minutes and up to over night.

How to cook pork loin

Preheat oven to 400 degrees and let it cook for about 30-40 minutes or until your internal temperature is at 145.  Let it rest for 10-15 minutes.  Slice and enjoy!  Look at that crispy skin.  Heaven.

A super simple one pot garlic and herb roast pork perfect for any fancy dinner party or a simple weeknight dinner

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A super simple one pot garlic and herb roast pork perfect for any fancy dinner party or a simple weeknight dinner

Garlic and Herb Pork Roast

  • Author: Mila Furman
  • Total Time: 70 minutes
  • Yield: 8 people 1x


Roasted pork does not have to be scary, difficult or unhealthy. This super simple one pot garlic and herb pork loin roast uses a lean pork loin! It’s perfect for any fancy dinner party or a simple weeknight dinner.


  • 1 pork loin (trussed, 56 pounds)
  • 1 cup white wine
  • 3 rosemary sprigs
  • pinch of red pepper flakes
  • 5 cloves of garlic
  • 1/4 cup of olive oil
  • 810 small red or white potatoes (skin on and washed)
  • salt and pepper to taste


  1. Whip up the marinade of white wine, olive oil, garlic, red chili flakes, rosemary, salt and pepper. Use a blender or food processor as it makes it way easier. Taste the marinade make sure it tastes good and seasoned.
  2. Spray your pan down with olive oil or pan spray. Cut your potatoes in quarters and place them cut side face down on the pan on the edges of the pan. Place the pork right in the middle of them. Season the pork with salt and pepper.
  3. Pour marinade all over your roast and let it drip down on the taters. Oh by the way…see how my pork is trussed? I bought it that way. Your butcher will do that for you if you ask nicely.
  4. Let that marinade for at least 30 minutes and up to over night.
  5. Preheat oven to 400 degrees and let it cook for about 30-40 minutes or until your internal temperature is at 145. Let it rest for 10-15 minutes. Slice and enjoy!
  6. One pot garlic and herb roast pork - Girl and the Kitchen
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Entree, Main Course, pork
  • Cuisine: American Classic

If you like this make sure you check out this other DELICIOUS One Pan Oven Roasted Tenderloin with Veggies!

An incredibly flavorful Roasted Pork Tenderloin is absurdly simple to make and filled with mustardy and garlicky flavors!  The best part is all the glorious juices from the pork act as a sauce for the veggies creating one uber flavorful one pan meal!  Plus learn the ultimate trick to getting a gorgeously browned tenderloin in only 30 minutes!  

One pot garlic and herb roast pork - Girl and the Kitchen

Incredibly flavorful Roasted Pork Tenderloin - Girl and the Kitchen

A super simple one pot garlic and herb roast pork perfect for any fancy dinner party or a simple weeknight dinner

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    1. Thanks honey! That’s exactly when I made it actually!! On a Sunday 🙂 And it was great…and I ate almost all the potatoes 🙂

  1. I don’t want to brag….but I feel like I would have gotten full marks in your class. I ticked off all your tips. Thanks for the validation! Phew – glad I roast the same as you!! 🙂

    1. Good job Nagi!!! And I knew you would cuz um you are awesome in the kitchen… Your blog does the bragging for you darling.

  2. Gorgeous roast!! I definitely agree…I always bring the roasts out of the oven a few degrees or minutes than the temperature since I know it goes up a few degrees as it sits. I’d rather take it out early and have to cook if a few more minutes if need than have a dry hunk of meat!

  3. Looks yummy… going to try it tonight! Why do you need to have the pork loin trussed? Or are you actually using a pork tenderloin?

    1. No I was using the big loin not the tiny tenderloins. It cooks a lot more evenly when it’s trussed 🙂

  4. Silly question.. What is the purpose of trussing the lion? I want to make this tonight for 2 people. I going to cut the pork loin in half and make chops with the rest. I just want to make sure I’m not making any mistakes. Thanks, Deborah

  5. ok I used 8 cloves of garlic and my whole house smells of it. My eyes are burning! I hope it turns out okay. I also just lowered the temp to 350.

  6. Has anyone had an issue with the timing of this roast? I have a 5.49lb loin roast that’s been in the oven for an hour and is no where near done. But it smells SO good.

    1. It may be the calibration on the oven. Additionally, if your oven is not convection then this may be the reason. Convection tends to cook about 30% faster.

      1. I have a convection oven, but I didn’t see anything in the recipe directions to cook on convection setting. I’m only at 118°! I have switched to convection now

        1. Hi Caryn, if you read through the post I talk about convection vs conventional 🙂 Hope it was delicious!

    1. Yes I did! But that’s why the thermometer is so important because then it really does not matter which kind of oven you use since you are going by temperature doneness.

      1. Tonight is my second night making this roast!! We buy whole pork loins, and cut them down for our family to get three roasts! We normally do one a week. My normal routine is in the crock pot with sauerkraut. Last week I wanted to try something different, it was a HIT!! Husband loved pork and kraut, but this is now his new favorite dinner! Kids loved too Thank you so much for sharing. This will be our new weekly pork dish!

    1. Hi Kristen. By pork roast which cut are you referring to? You will get a much different result in a crockpot than you would roasting it. The crock-pot would instead braise it and not give it this gorgeous color and texture. The result would be entirely different because you are doing a different cooking method.

        1. No problem! Just make sure you use the thermometer! That will be your saving grace 🙂 Please let me know how it turns out for you!

  7. Any suggestion on what white wine to use? And if I can’t get a hold of your suggestion, would something like Holland House white cooking wine do the trick? I live in MN and the state does not allow alcohol sales on Sundays – and unfortunately, I have nothing else available on hand.

    1. Hi Carolyn, my apologies I was unable to get my messages until today. Any wine is good! I hope it worked out well for you!

  8. how long would I cook a 12 pound roast? Making it in a regular oven and want everything done in time for our holiday dinner for 10 people.

    1. Hi there…the usual standard is 25 minutes per pound. HOWEVER…this is why I use the thermometer, because it is a whole lot more precise than just guessing the time with a roast of that size.

  9. Normally I would drain the marinade off before roasting, but the directions did not indicate to do so. Should I roast it with the extra liquid of the marinade in the roasting pan?

    1. You need the liquid because it helps the potatoes cook faster and roast as they absorb the marinade. Plus it creates the most perfect sauce 🙂

  10. I am one of those people who has had horrible results when I cook roasts. I was going to try again and found your recipe. I usually skip blogs and go straight to the recipe. I am glad I didn’t do that this time. Following your instructions we had a delicious, tender, juicy pork loin tonight. Thank you for taking time to explain how to do it. I have been cooking for a lot of years ( I have been married almost 46 years) and always have just said, “I can’t cook big hunks of meat.” Now I am excited that I can learn to cook meat.

    1. Leah! This is the best comment I have ever received! Thank you so much for your kind words! 46 years of cooking and and you leave me a comment like this?? I am truly humbled and honored. THANK YOU! I am so glad you got all that out of my post! I hope you come back and visit soon! Have a terrific weekend!

    1. You could also use cooking wine, although it does tend to have a lot of sugar. Otherwise I would just leave it out if you are against using alcohol. You can add some acidity as well like apple cider vinegar as well.

      1. I used cooking wine as I don’t have wine in the house. I only used about 1/2 a cup and it turned out delicious.

    1. Hi Amanda! You absolutely can, HOWEVER it will cook significantly faster so make sure you use a thermometer to watch the temperature so it does not over cook. Also, this most likely means your potatoes will take a bit longer to cook. But I imagine everything is still going to be just as delicious!

  11. Hi Milla

    I made this tonight and it was fantastic, even though I used dried rosemary. (It was raining too hard for me to go out and get fresh) Mine did not brown as nicely as yours and all the liquid cooked away and burned on the bottom of the pan. What did I do wrong? I didn’t have potatoes so just cooked a roast that couldn’t stay in the refrigerator another day.

    1. You know you may have not done anything wrong! Sometimes are ovens are all just calibrated a bit differently. So 450 degrees for you may really be about 375 or so if the oven isn’t calibrated correctly 🙂 Next time just keep adding in a bit more liquid…sometimes it evaporates quicker and I do the exact same thing 🙂 Also the potatoes really are the delicious part of this recipe 🙂 Can’t wait for you to try it out next time!

  12. So you’re ingredients list doesn’t say red pepper flakes but the recipe adds them, which is correct?

    1. Hi Alex! It is with the red pepper flakes!!! I reloaded the recipe so it should now reflect the red pepper flakes.

  13. Hi Mila,
    I kinda have mixed reviews on this recipe. I am also not too familiar with roasts as they scare me a little. I made it for dinner two nights ago. We cooked with a almost 6 lb boneless pork loin roast. Our butcher said it did not need to be trussed because it was boneless, so I am not sure if that makes a big difference or not. Your instructions said 400 degrees for 30-40 minutes. I believe we had to cook it for almost 2 hours for it to be at that right temperature. Also, the potatoes were not fully cooked after an hour of cooking. I did follow all of your instructions and marinated it for an hour. Mine also did not brown as nicely as yours, but reading your comments I see my mistake of cooking it fat side down. I did really love the flavors of the whole dish and would love to try it again. Any tips to help me for next time?

    1. Hi Carrie! Gee I am so sorry you did not enjoy this as much as you had hoped. Everything in your comments leads me to believe that A. your oven may NOT be a convection which would certainly alter the flavor. B. Your oven may not be calibrated correctly. Meaning the oven may SAY it is at 375 degrees but in reality it is only at 300 degrees. This would certainly tremendously effect the outcome…including the browning and the length of time that the roast cooked. And yes absolutely cooking fat side up is really important. Next time if it doesn’t brown correctly just CRANK up the broiler and it will brown up for you. Or throw it in a screaming hot pan with a tad of oil to give it a quick sear and off you go!!! I do hope you try it again! It has done so well on the site! If you need any more help or any tips feel free to let me know!

  14. Silly question; the picture looks like two smaller loins that have been tied together, vs a pork loin roast. I have a 5lb loin that I got from Costco that is LONG…Can I cut it in half and then truss together to get this shape?

    1. Haha not silly 🙂
      I know exactly what you are talking about 🙂 and you can do EXACTLY what I did without trussing and it will taste perfect :)0

  15. Looking forward to making this roast for a family dinner tomorrow night! Did you put the meat on a rack before roasting? Also, I am making this for 10-12 people. Would it be better to cook two smaller roasts (4-5 lbs each) side by side, or one bigger piece of meat? One last question, my oven has a convection setting, but I have never used it and not sure I should experiment for the first time with company. How would you adjust the cooking temp and time for a regular oven? Thanks so much for helping me out!

    1. Hi MaryEllen! No I did not put it on a roasting rack, I placed it straight into the foil pan. I would do 2 roasts in 1 large foil pan. Just make sure it has room to groove because you do not want the sides straight up against the sides of the pan because then they will not brown up nicely for you. Here is my thing… if you use a meat probe you do not need to worry about a thing. I personally ALWAYS cook convection. No matter what. In fact once you go convection you will never go back. Most importantly…use that meat thermometer! That will really save you. It will not matter how hot or how high your oven is because the meat thermometer will help guide you. If you are concerned, just roast a chicken in there before the guests arrive 🙂 Like tonight grab a chicken and roast it on convection. You will be amazed at how beautiful and quick it cooks up.
      Happy holidays! And please feel free to contact me with any other questions!

  16. This was delicious? Just made it tonight., I had a smaller pork loin so I halved the wine but kept everything else the same. It was a hit.the potatoes were wonderful.

  17. Hello,
    I have a question or rather a concern. Will my meat be baked after 40 minutes?
    I’m afraid it will be raw inside
    Always bake an hour or one and a half hours
    Thank you in advance for your answer

    1. Well it depends on the size of your roast as well as your oven. But to sure always use a thermometer! Thst way thee are no mistakes 🙂

  18. Hello! This recipe looks delicious and I’m anxious to try it, however I am pregnant and worried about the wine combined with the relatively short baking time (not much time for the alcohol to cook out!). What would you suggest I use as a substitute for the wine? Or should I just wait until the baby is born so I can experience the dish in its full amount of splendor? lol.

    1. Hi Emma!!! I’m also 5 months preggo so congrats!!! So #1… the extremely minimal amount of alcohol that would actually be left in the roast is COMPLETELY harmless to you or the baby. I really would not recommend anything else in all honesty because the flavor of the wine is so pleasant. Enjoy the dish in its full splendor with the wine in it 🙂 I actually just had it this week for dinner. You will be perfectly fine 🙂 don’t forget the French and Italians drink wine on occasion through their pregnancy and they are all great! Have a wonderful pregnancy 🙂

  19. Hi I had a 2 1/2 pounder. It was ok, cooked through but still a little tough. How long should this have cooked? I think I’ll try 1 more time.

    1. Hi Lorena, at what temperature did you remove it? The thermometer really is the most important tool to ensuring a tender and juicy roast. As far as time wise…it’s hard to say because there are SO many different factors that can effect the roasting time…ie your oven strength etc. If you follow a thermometer you will most definitely have a perfect result every time! Let me know how else I can help!

    1. So it really depends on the size. In a convection oven the little ones will take no longer than 30 minutes even that is pushing it. Your best bet is to ALWAYS use a thermometer that way you will always know the exact temperature!

  20. Made for my daughters birthday last night! Loved it! Marinaded it the night before and just popped it into the oven on the day of. Took more than an hour in my oven to reach temp but it was perfect because it sat out resting for 45 min and was still hot and juicy inside when we cut into it. Easy peasy. I served it with pasta primavera and a green salad for a perfect spring meal. Thank you!

  21. I just found this recipe and can’t wait to try it. We are hosting my MIL’s 90th birthday where atleast 100 people will attend. I have 7 pork lions I need to cook for it. Do you have any suggestions on how to go about making so many, keeping them warm and all of that? Thank you

  22. Girl, you nailed it! I’ve been cooking for my family for 35 years and love finding new recipes. My kids didn’t grow up on fast food and spaghetti kits. In turn, they have come to enjoy cooking as much as I do. I can’t wait to share this gem with everyone!

    1. OMG thank you so much!!! And what an incredible mom you are that you instilled incredible eating habits and cooking habits into your kids! You should be proud of the incredible job you have done!!!!

  23. I am planning on your pork roast for our Christmas Dinner that we are once again hosting for 18 people along with a ham. Pork Loin Roast is nearly 11#’s do you have any ideas as to how long it might take in the oven? We love Pork and eat it often and your recipe looks so good and the biggest plus, simple too !! Yes I do use a thermometer find it to be one of my key tools for the kitchen. No convection oven just a standard oven. Thank you Mila

      1. Did a trial run on a very small one

        Did a trial run on a small one for two and it was amazing, tender, juicy and the flavor the best ever!! Thank you Mila

  24. When I asked the butcher to truss my pork, he looked at me like I was crazy. He says it’s not in pieces and you’re not stuffing it cause it’s thick. I don’t understand what you want me to do is what he said. So can you explain to me what your butcher did for you?

  25. I have a pork roast with the bone in (pork loin rib end roast) French rack. What should I change about the way I follow your recipe? Thanks!

    1. Patricia so sorry this went to junk! You really wouldn’t need to change anything if you are following the thermometer 🙂

  26. i Have never had any luck with pork roasts. So when I saw this recipe I thought the marinade would make it flavorful. It did have some flavor but not a WOW factor. So when marinating should you pierce the roast so the marinade also gets into the meat?

  27. My pork loin turned out fantastic!!! Wasn’t as crispy browned on top, so I was worried it might not be fully cooked (I don’t own a thermometer) but it was absolutely delish! Thanks!

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  29. I’ve made this recipe so many times that I’ve lost count. It’s a hit EVERY time. thanks SO much.

  30. Has anyone left out the red pepper flakes? I don’t like spicy and i never have luck with red pepper flakes NOT being spicy

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