This really stole the show last week at a family dinner... served with a green salad, it was a super easy one-pan meal. Thanks to Jo at JoCooks for the inspiration!
Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes. Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered. Close the bag, and marinate for at least 1 hour in the refrigerator.
In a roasting pan add the baby potatoes and toss with the reserved marinade. Arrange the potatoes around the sides of the roasting pan, making a whole in the middle, and place the pork loin in the center of the roasting pan. Pour remaining marinade over the pork.
Preheat the oven to 375℉. Transfer the roasting pan to the preheated oven and bake for about 50 minutes. It should measure 145℉ on an instant read thermometer when done. Slather the roast with Cherry Habanero PJ, and slide it back into the oven for another 10 minutes Remove the roasting pan from the oven and let it rest, covered with foil, for 10 minutes before slicing into it.
