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When we’re running all over the place, there is nothing like an all-in-one dinner that cooks on just one sheetpan – and my Roasted Pork Loin and Potatoes recipe is one I make again and again. We’re making a delicious, juicy pork loin main dish that cooks right alongside garlicky herbed sweet potatoes – so you can get your main and a side on the table, with almost no active time.
This recipe is perfect for busy weeknights, makes for great easy meal prep, and a standout Sunday supper. Because it’s tested in real home kitchens (no chef school required!), you can trust it to deliver reliably delicious results!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
Why You’ll Love This Recipe
- Simple, real ingredients come together into a dinner that looks (and tastes) like way more effort than it actually is
- It’s a true one-pot dinner – pork, sweet potatoes, and a savory pan sauce all cook together for easy cleanup
- Perfect for weeknights or meal prep, with leftovers that reheat beautifully
- Naturally sweet roasted sweet potatoes balance the savory, herb-roasted pork for a well-rounded meal
How to Make Roasted Pork Loin and Potatoes
This Roasted Pork Loin and Sweet Potatoes is a home cook’s dream dinner – with tender pork loin seared for rich color, paired with soft, garlicky sweet potatoes, shallots, and herbs, all roasted together on a single sheet pan – so you have less to clean up!
Pork Loin with Sweet Potatoes Ingredients
First assemble the following ingredients:
- Pork loin (3 lb) – A lean, tender cut that roasts beautifully into juicy, sliceable perfection when cooked to the right temperature and rested properly.
- Celtic sea salt and fresh cracked pepper (1 tbsp) – This simple seasoning duo enhances the pork’s natural flavor while creating a balanced, savory base that lets the herbs shine.
- Butter (4 tablespoons) – Adds richness and helps the pork and vegetables caramelize, creating golden edges and deep, cozy flavor.
- Shallots (2) – Mild and slightly sweet, shallots melt into the roast and add delicate onion flavor without overpowering the dish.
- Garlic (8 cloves) – Roasted garlic turns soft, nutty, and slightly sweet, infusing both the pork and sweet potatoes with irresistible depth.
- Sweet potatoes (4) – Naturally sweet and hearty, they balance the savory pork while roasting into tender, caramelized bites.
- Fresh rosemary, thyme, parsley (1 teaspoon each) – This trio of fresh herbs adds earthy, aromatic brightness that makes the entire pan taste fresh and vibrant.
- Dry white wine (1 cup) – A splash of wine deglazes the pan, adds subtle acidity, and builds a flavorful roasting base that keeps the pork moist and delicious.
Pork Loin and Sweet Potato Dinner Step by Step Instructions
Once you have assembled the ingredients, use this process:
Brown
Remove pork from packaging, pat dry with paper towels. Rub with a little olive oil and season well. Brown in a pan, just to get color on all sides of the loin, about 10 minutes.
Veggies
While loin is browning, prepare ingredients in roasting pan or on baking sheet with a deep rim. Cut sweet potatoes into 1″ chunks. Add garlic cloves, diced shallot and onion, and herbs. When loin has browned, place into dish over vegetables.
Roast
Add wine to dish. Cover with lid or wrap with foil. Preheat oven to 375 degrees. Roast, covered, for 30 minutes.
Rest and Enjoy
Remove lid or foil and continue cooking till pork reaches internal temperature of 135 degrees F, another 10-15 minutes. Let sit on a cooling rack or platter at least 10 minutes before slicing. Serve and enjoy!
Tips and Tricks for Perfect Roasted Pork with Vegetables
Marinate Pork to Lock in Moisture. Marinating or brining pork loin before cooking will always help to soften the pork loin and keep it from drying out. I love using a bottle of simple Italian Dressing or a cup of olive oil with some lemon juice, salt, and pepper for an easy overnight pork loin marinade.
Go by temp, not time. For juicy, perfectly cooked pork loin, pull it from the oven once it reaches an internal temperature of 140 degrees, the temperature will rise to 145F while resting and hold steady.
Let rest before slicing. Slicing too soon lets those flavorful juices run out instead of staying in the meat.
Don’t Overcook Pork Loin To Prevent Dry Pork. I often pull my pork loin at 140 degrees and tent it with foil to continue carryover cooking as it rests for about 10 minutes before serving. You can let it rest for up to 15 minutes before serving while you finish up some side dishes, too!
Don’t Skip the Wine. A little white wine in the roast pan adds acidity and complexity no fancy technique, just rich flavor.
Rest Before Slicing. Tent the roast with foil and let it sit ~10 minutes after coming out of the oven so the juices settle and your pork stays juicy.
What to Serve with Pork Loin and Sweet Potatoes
We love serving this dinner with an easy no knead bread, buttery soft dinner rolls, a delicious easy salad, air fried broccoli, roasted tomatoes, roasted onions, or an easy delicious dessert like blueberry and peach cobbler.
See some of our favorite side dish recipes below:
For our complete side dish recipe index, click here.
Storage & Make-Ahead
Store leftover pork loin and sweet potatoes in an airtight container in the fridge for up to 4 days. For the best texture, store the pork and sweet potatoes together so they stay moist from the pan juices.
To reheat, warm gently in a covered baking dish at 300 degrees for about 15 minutes, or until heated through, adding a splash of broth or water if things look dry. Microwaving works too for a quicker option.
To freeze, slice the pork and store it with the sweet potatoes in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
You can also prep the vegetables and herbs a day ahead and store them separately in the fridge, so all that’s left to do on cooking day is brown the pork and roast everything together.
Pork Loin and Sweet Potatoes Variations to Try
One-Pan Pork and Root Vegetables – swap in or add carrots, parsnips, or butternut squash alongside the sweet potatoes for more variety
Apple Roasted Pork Loin – add sliced apples alongside the sweet potatoes for a touch of extra sweetness and fall flavor
Maple Dijon Pork Loin – whisk maple syrup and dijon mustard into the pan sauce for a sweet-tangy glaze
Herb and Garlic Butter Pork Loin – double the garlic and butter for an extra-rich, deeply savory version
Sheetpan Pork Loin and Potato FAQs
Pork loin is fully cooked at 135 degrees F.
We’re roasting pork loin at 375 degrees F.
If your pork loin is a little pink – but came in over 135 degrees F – it is perfectly safe to eat.
Pork can be a touch pink while still being safe from food-borne illness.
Absolutely — Yukon gold or russets work great too and roast similarly with good seasoning.
Yep! It reheats beautifully, making lunch-box or weeknight meal planning super easy.
Pork is safely cooked and juicy when the internal thermometer reads about 145°F, with carryover heat bringing it up slightly as it rests.
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Roasted Pork Loin and Sweet Potatoes
Equipment
Ingredients
- 3 lb pork loin
- 1 tbsp celtic sea salt and fresh cracked pepper
- 4 tablespoons butter, in pats
- 2 shallots, diced
- 8 cloves garlic
- 4 sweet potatoes, cut into 1″ chunks
- 1 teaspoon each, fresh rosemary, thyme, parsley – roughly chopped
- 1 cup dry white wine
Instructions
- Preheat oven to 375 degrees F.
- Remove pork from packaging, pat dry with paper towels.
- Rub with a little olive oil and season well.
- Brown in a pan, just to get color on all sides of the loin, about 10 minutes.
- While loin is browning, prepare ingredients in roasting pan or on baking sheet with a deep rim.
- Cut sweet potatoes into 1" chunks.
- Add garlic cloves, diced shallot and onion, and herbs.
- When loin has browned, place into dish over vegetables and place the butter in four pats across the loin.
- Add wine to dish.
- Cover with lid or wrap with foil.
- Roast, covered, for 30 minutes.
- Remove lid or foil and continue cooking until the pork reaches an internal temperature of 140 degrees F, another 10-15 minutes.
- Let sit on a cooling rack or platter, tented with foil, at least 10 minutes before slicing.
- Serve and enjoy!
Notes
- Pork loin is safely cooked at an internal temperature of 145°F. I remove from oven at 140, and let it carryover cook to 145.
- Use a meat thermometer inserted into the thickest part of the loin for the most accurate reading
- If you don’t have shallots on hand, a small diced yellow onion works as a substitute
- Let the pork rest under foil after roasting so the juices redistribute before slicing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When/where does the butter go in?
Good question! It goes on top of the pork loin before baking, I have updated the recipe.
At what temperature is this recipe supposed to cook? I looked everywhere but didn’t see the temp listed.
375 degrees F. I will update the recipe thank for letting me know!