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Pork loin and potatoes is a meal of roasted and glazed boneless pork with tender potatoes. Make this recipe for an easy holiday pork roast!
Not to be confused with the smaller pork tenderloin, a pork loin is thicker and heavier. It can be purchased bone-in or boneless; we’ll be using a boneless cut for this pork roast recipe.
Tender, juicy slices of pork, smothered in apricot glaze that’s the perfect balance of tangy and sweet flavors. Plus, the meat is cooked with potatoes and onions to make it a complete meal!
Video: roasting boneless pork loin
This cut of meat is best when oven-roasted or cooked low and slow. The layer of fat also helps keep everything tender, juicy, and full of flavor.
To see the steps involved in making the pork roast, watch the video in the recipe card at the bottom of this post.
Use a deep baking dish so the roast can be nestled inside, and be sure to baste it several times with whatever glaze you’ll be using. Remove it from the oven when it’s just slightly underdone, as it will finish cooking while it rests.
Always let your meat rest first so the juices can redistribute instead of leaking out all over your cutting board.
Pork cooking time
The cook time for pork depends on the size of the roast and whether it’s bone-in or boneless. For this boneless pork loin and potatoes, the cook time is 20 minutes per pound of meat at 350°F.
Checking for doneness
To prevent risk of food poisoning, always use a cooking thermometer to check the internal temperature.
Pork is considered safe to eat when it reaches an internal temp of 145°F.
Insert an instant-read meat thermometer, preferably digital, into the center of the roast. It works best when the pan is out of the oven so the heat doesn’t affect the reading.
Once sliced, the meat should be opaque with just a slight pink tint, and the juices should run clear.
What to serve with pork loin and potatoes
Or, leave out the potatoes and onions and whip up some browned butter mashed potatoes instead. Just be sure to coat the pan in some oil or non-stick spray so the pork roast doesn’t stick.
- Use a smooth glaze: When making the apricot glaze, be sure to whisk it well so there are no lumps. This makes basting easier and ensures an even coat of flavor on the outside. If the jam you’re using has large chunks of fruit, you may want to run the glaze through a blender or food processor first.
- Prep in advance: To save some time, chop the potatoes and onions the day before. You can also make the glaze ahead of time. Just keep everything in the refrigerator.
- Storage: Any leftover pork loin and potatoes can be stored in an airtight container and refrigerated for up to 5 days days. It may be easier to slice the entire roast before storing, so you can reheat as much or as little as you need.
- Reheating: Using a microwave will be fastest, but be sure to adjust the power level so the meat doesn’t become overcooked. For best results, reheat in the oven or in a pan on the stove, flipping the slices halfway until warmed through. Brush on any leftover glaze or make another small batch if you’d like.
This post, originally published on Kevin is Cooking Nov. 9, 2020, was last updated with new content on Nov. 14, 2021.
Perfect Pork Loin and Potatoes + Video
- Preheat oven to 350°F.
- Pat pork loin dry with paper towel and season with salt and pepper.
- Add potatoes and onion to 13×9" baking dish. Season with salt and pepper. Drizzle olive oil over vegetables and top with pork loin roast, fat side up.
- Brush glaze on pork loin and roast uncovered at 350°F for 20 minutes per pound. Baste several times while roasting. Pull from oven when internal temperature reaches 142°F. Allow meat to rest for 10 minutes, and it will continue to cook to a safe internal temp of 145°F.
- Slice and serve pork loin and potatoes.
- This recipe is for a boneless pork loin roast, not to be confused with the thinner and smaller pork tenderloin. Feel free to brine prior to cooking if desired. Here is my go to Pork Brine recipe. For a 3-4 pound boneless pork loin, roast at 350°F for 20 minutes per pound.
- Before using glaze, divide it into two separate bowls. 1 1/2 cups is needed for basting and glazing pork. If desired, the other 1 1/2 cups is for serving at the table. Do not consume glaze that was used for basting pork, as the bacteria in the meat can cause food poisoning.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.