One-Pan Herb Roasted Pork Tenderloin, Potatoes, and Garlic Recipe

This One-Pan Herb Roasted Pork Tenderloin gets jazzed up with fingerling potatoes and creamy roasted garlic. What could be better?

Maybe I should rename the blog to “One-Pan Paleo Meals”? That seems to be what I’m posting here lately but they’re my FAVORITE. Easy, simple, and mess free.

Am I the only one who can use every.single.utensil while cooking one dish? I swear it never fails.

Pork Loin is a super easy cut of meat that turns out fantastic every time. That’s if you don’t over cook it. You want to pull it out when it reaches 140°, let it rest for 10 minutes so it rises to 145° and retains all of its wonderful juices. I also whip up a quick pan sauce for dipping and drizzling.

Also what’s a pork loin if it’s not wrapped in bacon? Thick cut smoky bacon. While the bacon isn’t absolutely necessary it creates another moisture barrier keeping the pork that much more moist and tender. Plus the bacon fat in the pan sauce is decadent. Add the bacon, you won’t regret it.

There’s something so wonderful about roasting meat. I don’t know if that’s the 80-year-old grandmother that lives in my soul or that it’s just comforting. I remember roasting my first whole chicken a few years ago in my college apartment. I felt so accomplished. I’ve always loved to cook but it wasn’t until I changed my diet and began cooking real wholesome food that I fell unbelievably in love with the kitchen.

The kitchen to me resembles actual love. The victories, the failures, the patience. It’s all there. It teaches us to be calm and patient. If you keep putting in the work each and every day the quality keeps growing. The food that you make will resemble that love and dedication.

Food is culture, family, and love. It’s what brings people together. The kitchen is the soul to a home and cooking something nourishing and beautiful resembles that.

RECIPE CARD

4.75 from 4 votes

One-Pan Roasted Pork Loin with Fingerling Potatoes and Garlic

This One-Pan Herb Roasted Pork Tenderloin gets jazzed up with fingerling potatoes and creamy roasted garlic. What could be better?

Course Main Course

Cuisine American

Keyword delicious, tasty

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Author Maya Krampf from WickedSpatula.com

Servings 4

★ Review Print

Ingredients

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• 1.5 lb pork loin
• 4 slices bacon
• Fresh herbs (I used rosemary, thyme, and sage)
• 12 oz fingerling potatoes
• 4 bulbs garlic
• 1/4 cup olive oil
• Sea salt (to taste)
• Black pepper (to taste)
• 1 tablespoon ghee

Click to convert between US & metric measurements:

Instructions

More TIPS about this paleo recipe in the post above!

1. Preheat oven to 400°.
2. Season pork loin with salt and pepper. Wrap with bacon and herbs. Using a butchers knot tie the bacon and herbs in place.
3. Place the pork loin on a pan with the potatoes. Slice the top off of the garlic bulbs and place them on the pan. Season potatoes and garlic with a bit of salt and pepper.
4. Pour the olive oil over the pork loin, potatoes, and garlic evenly.
5. Roast for 35 minutes or until the internal temperature reaches 140°. Remove from oven and let rest 5-10 minutes.
6. Pour the juices from the pan into a small sauce pot and bring to a boil with the ghee. Remove from heat once ghee is melted. Serve along side of the pork loin.

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