Kitchen notes · a little help before you start
Lemon Garlic Pork Roast
Lemon and garlic give this pork roast a bright, savory finish. The potatoes sit around it with their own share of the herb marinade, catching a little of the roast's character. A few slices of tender pork beside those potatoes make a very inviting plate.
- Prep
- 15 min
- Cook
- 60 min
- Total
- 145 min
- Original yield
- Serves 6
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted · Roasting
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Reserve marinade for potatoes
Set aside the specified potato portion before putting the pork into the marinade bag.
2. Chill while marinating
Coat the pork fully, close the bag and refrigerate during the marinating stage.
3. Leave room in the center
Arrange the marinated potatoes around the roasting pan's sides and place pork in the middle.
Get to know the ingredients
Pork loin
Use the listed pork loin and coat it in the bag of garlic-herb marinade.
Halved baby potatoes
Wash and halve the potatoes before tossing them with their reserved marinade.
Lemon juice and zest
Both lemon components go into the marinade with garlic, oil and herbs.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Lemon Garlic Pork Roast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest under foil
After checking the pork's internal temperature, let it rest covered with foil before slicing.
A little more help as you go
Marinade over the roast
Pour the remaining pork marinade over the loin after placing it in the roasting pan.
Check with a thermometer
Use the stated instant-read thermometer target to decide when the roast is done.
A few questions you might have
Does all the marinade go onto the pork?
Reserve the potato portion first, then use the rest to marinate the pork.
Should I put potatoes underneath the roast?
Arrange them around the pan's sides with space for the pork in the center.
Where should the pork marinate?
In the refrigerator, sealed in the marinade bag as directed.
When do I slice the loin?
After its covered resting pause following the oven stage.
Does the lemon zest go on top at the end?
It is mixed into the marinade at the start, together with lemon juice and herbs.
Any more cooking tips?
Leftover lemon garlic pork roast can be stored in an airtight container in the fridge for 3-4 days. Leftovers will also last frozen for 2-3 months. Its best to reheat leftovers in the microwave to avoid having the pork dry out. You can also reheat in the oven. I suggest pre-slicing the pork so it can reheat as fast as possible. Place the pork in a baking dish, add a splash of broth, cover with foil, and bake at 325 until heated through.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
