Oven Roasted Pork Loin and Potatoes

Finding a dinner that my kids will like, my husband can have leftovers for lunch and that will use up items in the pantry. fridge and freezer can be a whole ordeal sometimes.

We decided to clean out the freezer and found this pork loin and figured that it would be a good blank canvas to dump a bunch of stuff on and it will hopefully turn out well. It actually did turn out really good. So good in fact that my 3-year old son even ate it and he's not a big meat eater.

The ingredients are pretty basic and it helped get rid of a few things that were in my fridge. I'm not going to make you read through a bunch of mumbling to get to the recipe so here. we. go!


3 lb pork loin

1 lb. Baby Medley potatoes

Rosemary Garlic Dressing (I used a Wildtree dressing I had in my fridge but they are no longer in business so you can try my homemade dressing recipe below)

2 tsp. garlic salt or powder

2 tsp. Rosemary (cracked or fresh)

1 TBSP Sea Salt

dash pepper

Sun Dried Tomatoes

1/4 cup Extra Virgin Olive Oil


To prepare pork:

1. Preheat oven to 350 F. Cover a cookie sheet with aluminum foil and grease with either EVOO or with spray oil.

2. Slice pork loin in half vertically. So you now have two chunks of meat and place on pan.

3. Pour enough dressing on the pork loin to cover and then flip over and cover the other side. Then sprinkle 1 tsp Rosemary, 1 tsp. garlic on each pork loin half. Sprinkle sea salt and pepper to taste.

4. Spoon sun dried tomatoes on the top of each pork. I also like to spoon a little bit of the sun dried tomato oil on the pork as well, it adds a bit more flavor.

5. Place in oven and set timer for 20 minutes.

To prepare potatoes:

1. Wash potatoes place in a bowl.

2. Pour 1/4 cup EVOO over the potatoes and then add 1 tsp. garlic powder, 1 TBSP rosemary and 1 tsp. of sea salt and stir.

3. When the timer goes off on the pork after 20 minutes, add the potatoes to the pan and place back in the oven and set timer for 30 more minutes.

4. Check potatoes and pork. Pork needs to be cooked to 165 F and potatoes should be done through.

5. If not fully cooked place back in the oven for 10 minute increments. The sun dried tomatoes will get crispy on top. I think they are delicious like that but if you want to move them off the pork to slow the cooking, do so!

6. Let meat rest for 10 minutes before slicing.

7. Slice and enjoy! My kids love it with broccoli!

Rosemary Garlic Dressing:

1/4 cup Extra Virgin Olive Oil

2 TBSP Rosemary

1 TBSP Garlic (You can use garlic salt or fresh pressed garlic)

3 TBSP White Distilled Vinegar

3 TBSP water

pinch of salt (I use Pink Himalayan)


2018 | Chaotic Beauty | Sarah Barkume

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