Garlic Pork Roast with Herbed Baby Potatoes

The trick to coaxing flavor out of this pork roast? A quick herb paste made with our Creamy Garlic Sauce, rubbed onto the roast’s surface and left to integrate on the counter for a couple hours, or even overnight in the fridge.


  •  3 tablespoons Armanino Creamy Garlic Sauce
  •  2 tablespoons + 1 tablespoon extra-virgin olive oil
  •  1 tablespoon chopped thyme leaves
  •  1 tablespoon chopped rosemary leaves
  •  6 rib (4 lb) pork loin rib roast, chine bone removed
  •  kosher salt & coarse ground black pepper
  •  1½ lbs baby Yukon Gold potatoes
  •  2 tablespoons Armanino Basil Pesto


  1. In a small bowl, blend the creamy garlic sauce with the 2 tablespoons olive oil, thyme, and rosemary.
  2. Rub the herb paste all over the pork roast and let stand at room temperature for 2 hours or refrigerate overnight.
  3. Preheat the oven to 500°F.
  4. Toss the potatoes with remaining tablespoon of olive oil and a good pinch each of salt and pepper and place in the bottom of a roasting plan.
  5. Set the pork on top of the potatoes in the roasting pan and season with salt and pepper.
  6. Roast for 15 minutes, then reduce the oven temperature to 350°F.
  7. Continue roasting the pork for another 60-75 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 155°F.
  8. Transfer the pork to a carving board, cover with foil and let rest for 10 minutes.
  9. Meanwhile, add the pesto to the roasting pan and stir to coat the potatoes.
  10. Cut the pork between the ribs, transfer the chops to a serving platter and serve immediately with the herbed potatoes.

Chef’s Tips

  • The chine bone is the backbone attached to the rib roast that runs along the bottom of the loin. When buying a pork or beef rib roast, it is best to have the meat department cut through the chine bone so it is removed prior to roasting. This enables the roast to cook faster but also make it easier to carve the roast into bone-in chops.
  • If you like transfer the pan juices to a measuring cup and let settle. Pour off the fat and serve the remaining pan juices alongside the port roast.
6 servings
Prep Time
2 ¼ hours (includes 2 hour rest time)
Cook Time
1 hour

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