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Close up top down of the plated pork loin, sliced, four mini hasselback potatoes topped with bright green gremolata, all beside steamed green beans.

Baked Pork Loin with Mini Hasselback Potatoes

A sheet pan dinner that'll please your whole family!
Course Dinner, Main Course
Cuisine American
Keyword Sheetpan Dinner
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 771kcal


  • High Speed Blender or Food Processor; Alternately, a sharp knife.
  • Wooden Chop Sticks
  • Baking Sheet


  • 1 AdapTable Meals Roasted Onion, Garlic, and Bell Pepper Pork Loin
  • 2 Tbsp Olive Oil or substitute Avocado Oil
  • 1.5 lb. Petite Gold Potatoes
  • salt and pepper to taste


  • 1 cup fresh parsley
  • 1-2 clove garlic
  • 1 lemon zested
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil


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!



To Store: Store in an airtight container in the refrigerator for 3-5 days. 
To Reheat: Reheat on a plate in the microwave for 1 - 1.5 minutes.
If you don't have AdapTable's pre-seasoned pork loin: Rub a 1.25 pound pork loin with 2 tablespoons of olive oil and season on all sides with 1/8 teaspoon each: garlic powder, onion powder, oregano, paprika, dried parsley, salt, and pepper.


Calories: 771kcal | Carbohydrates: 27g | Protein: 102g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 277mg | Sodium: 231mg | Potassium: 2311mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1011IU | Vitamin C: 56mg | Calcium: 60mg | Iron: 4mg