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Roasted Herb and Garlic Pork Loin with Baby Potatoes and Carrots

Serves 8     adjust servings


  • 5 finely minced cloves of garlic
  • 1/2 bunch finely minced parsley
  • 4 sprigs finely minced rosemary, stems removed
  • 15 sprigs finely minced thyme, stems removed
  • 3 tablespoons red wine vinegar
  • 1/2 cup olive oil + 6 tablespoons
  • 2 2 1/2 to 3-pound pork loins
  • 3 cups beef stock
  • 2 pounds baby potatoes
  • 3 bunches of peeled baby carrots
  • 2 cups of brussel sprouts, cut in half
  • salt and pepper to taste


Preheat the oven to 400°.
In a small bowl mix together the garlic, parsley, rosemary, thyme, red wine vinegar, ½ cup olive oil, salt and pepper until completely combined. Set aside.
Next, cover the pork loins in 3 tablespoons of olive oil and season on all sides with salt and pepper.
Place the loins onto the rack in the roasting pan. Add about ¼ cup of the herb mixture over top of the pork loins and spread it around to cover the top.
Pour 3 cups of beef stock into the roasting pan and bake at 400° for 30 minutes.
Every 15-20 minutes baste the pork with the beef stock and pan drippings.
While the pork is cooking add the potatoes, carrots and brussel sprouts to a large bowl and toss with remaining 3 tablespoons of olive oil, salt and pepper until coated.
Evenly divide the vegetables around the pork loins in the roasting pan and cook for another 30-35 minutes or until the vegetables are tender and the pork is cooked through.
Serve everything with the extra chimichurri sauce.

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