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If “cozy dinner vibes” had a flavor, it would totally be this Roasted Pork Loin and Sweet Potatoes, a one-pot comfort classic that turns simple ingredients into a home-run dinner everyone at the table will love. Courtney from Sweet C’s Designs breaks down how to roast a juicy pork loin alongside sweet potatoes and aromatic herbs so every bite is tender, savory, and deeply satisfying.
This recipe is perfect for busy weeknights, easy meal prep, or Sunday supper and 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
How to Make Roasted Pork Loin and Potatoes
This Roasted Pork Loin and Sweet Potatoes is a home cook’s dream dinner — tender pork loin seared for rich color, paired with soft, garlic-kissed sweet potatoes, shallots, and aromatic herbs, all roasted together on a sheet pan. A splash of white wine adds depth while the pork cooks to juicy perfection. Perfect for family dinners or meal prep, and adaptable to your favorite herbs or root veggies.
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.
Steps to Make Pork Loin and Sweet Potatoes
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.
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.
Watch the Temp (Not Just the Clock). Oven times can vary rely on an instant-read thermometer and roast until the pork hits about 135°F before resting.
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.
For more delicious desserts to end a dinner on, click here.
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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
- 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.
- While loin is browning, prepare ingredients in roasting pan or on baking sheet with a deep rim.
- Preheat oven to 375 degrees F.
- Cut sweet potatoes into 1" chunks.
- Add garlic cloves, diced shallot and onion, and herbs.
- When loin has browned, place into dish over vegetables.
- 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 135 degrees F, probably another 10-15 minutes.
- Let sit on a cooling rack or platter at least 10 minutes before slicing.
- Serve and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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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!