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Start by preheating your oven to 400°F (200°C). While the oven heats up, prepare the baby potatoes by halving them and placing them in a baking dish. Drizzle with 2 tbsp olive oil and season with garlic powder, Italian seasoning, salt, and pepper. Toss them until evenly coated.
In a small bowl, combine olive oil, melted butter, minced garlic, smoked paprika, rosemary, thyme, parsley, salt, and pepper. Stir until all the ingredients are well-mixed, creating a flavorful herb rub that will coat the pork loin.
Place the seasoned pork loin in the center of the prepared potatoes. If you’d like to enhance the flavor and make the roast even juicier, pour ¼ cup of chicken broth or white wine into the bottom of the pan.
Roast the pork and potatoes in the preheated oven for about 45–60 minutes, or until the pork reaches an internal temperature of 145°F (63°C). About halfway through, gently toss the potatoes to ensure they roast evenly.
Once the pork is done, remove it from the oven and let it rest for 10 minutes. After the resting period, slice the pork loin into medallions and serve with the roasted potatoes. Spoon the pan juices over the pork and potatoes for an added boost of flavor. Garnish with chopped fresh parsley.