Baked Pork Loin & Mini Hasselback Potatoes
Tender oven Baked Pork Loin, served with crispy mini Hasselback Potatoes and an herby gremolata, all roasted together on one sheet pan! It’s easy enough for a delicious weeknight meal for your family and special enough to serve to guests!
This recipe was made in partnership with AdapTable Meals. All opinions are my own!
About the Recipe
Are you feeling the weeknight dinner blahs? I’ve got you covered, so fret not! This recipe is SO delicious it’ll have you excited to get back into the kitchen, and it’s SO easy, it’s almost not a recipe at all.
The baked Garlic and Herb Pork Loin comes out of the oven ultra tender and oh so savory. And it’s served beside perfectly crispy roasted mini hasselback potatoes topped with a garlic, lemon, and parsley mixture called gremolata.
Best of all, everything is cooked on ONE sheet pan. There’s only about 15 minutes of hands-on time, and then you’ll have almost no cleanup afterwards. It doesn’t get better than that!
My family members are HUGE meat and potatoes people. You know the type, right? They adore meals like Pot Roast and Corned Beef, and so it’s no surprise they all went pretty berserk for this meal last night.
And this morning, both of my boys asked if they could have the leftovers for breakfast!
So of course we were all thrilled with how the meal tasted, but I was especially pleased by how simple it was to make. I really think the best thing about sheet pan meals is that once it’s in the oven, you’re pretty much done. There won’t be any additional prep work, and there’s hardly any clean up at all!
And I’ll be sharing my trick to easily and perfectly prep hasselback potatoes below, so keep reading!
You may also like: Instant Pot Carnitas Salad, French Onion Pork Chops, Roasted Butterfly Chicken.
Recipe Ingredients
- Pork Loin: Adaptable’s pre-seasoned Onion, Garlic, and Bell Pepper Boneless Pork Loin makes it extra easy to make this meal! I’d recommend checking their store finder to see where you can grab one.
- Petite Gold Potatoes: These are usually available in 1.5 pound bags, and the potatoes are about 2-3 inches long. You can substitute other potatoes of similar size, like baby reds, if you’d like.
- Olive or Avocado Oil
- Fresh Parsley
- Garlic
- Lemon. We’re going to use the zest and juice.
Optional side dishes: Green beans, Tomato & Cucumber Salad, Bacon Wrapped Asparagus or Roasted Radishes.
Equipment Needed
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Chopsticks: Here’s a cooking hack for you… to make perfect hasselback potatoes, grab a pair of chopsticks! Chopsticks are the secret to making perfect hasselback potatoes EVERY. SINGLE. TIME, because they make it easy to cut the potatoes hasselback-style without slicing completely through the potato. Keep reading to learn how.
- Food Processor or a sharp knife
Step by Step Instructions
I’m going to walk you through the very simple steps to make this recipe. If you’re new to cooking, just take a deep breath and relax, because even though it might look fancy, it’s really not. There’s not much prep work, and almost all of your time is hands-off. It’ll be fun!
Prep the Pork & Veggies
- First, preheat your oven to 350F. Next, wash your potatoes.
- One at a time, lay the potatoes between two chop sticks. Slice into the potatoes from top to bottom, over and over, leaving about 1/8 inch between each slice. The chop sticks will stop your knife before it cuts through the potato completely through most of the slices, but on the very ends of each potato, you’ll have to watch and stop your knife before it slices through. It takes a little practice, but you’ll get the hang of this quickly!
- Line a baking sheet with parchment paper and lay the potatoes and pork loin on top, leaving a little space between each.
- Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices. If you squeeze the sides of the potatoes together between your fingers, you’ll find they open up a little easier.
- Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.
Make the Gremolata
While the food on the sheet pan is roasting, make the gremolata. You can do this by hand with a knife or with a food processor.
- Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
- Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
Finish the Dish
- When the timer goes off, remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145F.
- Set the roast on a plate and cover loosely with foil to allow it to rest.
- Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren’t burning.
- Slice the roast. Remove the potatoes from the oven a spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
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Baked Pork Loin with Mini Hasselback Potatoes
Equipment
Ingredients
- 1 AdapTable Meals Roasted Onion, Garlic, and Bell Pepper Pork Loin
- 2 Tablespoon Olive Oil or substitute Avocado Oil
- 1.5 lb. Petite Gold Potatoes
- salt and pepper to taste
Gremolata
- 1 cup fresh parsley
- 1-2 clove garlic
- 1 lemon zested
- 1 Tablespoon lemon juice
- 1 Tablespoon olive oil
Video
Instructions
Prep Work
- First, preheat your oven to 350F. Next, wash your potatoes. Set one potato between two chop sticks. Slice into the potato from top to bottom until your knife hits the chopsticks, leaving about 1/8 inch between each slice. Carefully cut on the smaller ends of the potato so your knife doesn't slice completely through the potato. Repeat for each potato.
- Line a baking sheet with parchment paper and lay the potatoes and pork loin on top, leaving a little space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices. Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.
Make the Gremolata
- Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
- Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
Finish & Serve
- Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145F. Set the roast on a plate and cover loosely with foil to allow it to rest.
- Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren’t burning.
- Slice the roast. Remove the potatoes from the oven a spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
