5.0 from 24 votes
Perfect Pork Loin and Potatoes
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!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 596 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 4 lb boneless pork loin (See Note 1)
- 8 large red potatoes quartered
- 1 large white onion sliced
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- 3 cups apricot glaze or glaze of choice, divided (See Note 2)
Instructions
- Preheat oven to 350°F.
- Pat pork loin dry with paper towel and season with salt and pepper.
- Add potatoes and onion to 13x9" 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.
Cup of Yum
Notes
- 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.
- Do not consume glaze that was used for basting pork, as the bacteria in the meat can cause food poisoning.
- 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.
Nutrition Information
Calories
596kcal
(30%)
Carbohydrates
61g
(20%)
Protein
58g
(116%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
143mg
(48%)
Sodium
324mg
(14%)
Potassium
2556mg
(73%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
27IU
(1%)
Vitamin C
33mg
(37%)
Calcium
53mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 596
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 61g | 20% |
| Protein | 58g | 116% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 143mg | 48% |
| Sodium | 324mg | 14% |
| Potassium | 2556mg | 54% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 33mg | 37% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.