Ultimate Garlic Pork Loin Roast can be an easy weeknight meal, but is fancy enough for your holiday dinner parties with just five ingredients!
ULTIMATE GARLIC PORK LOIN ROAST
Want to make a dish that looks hard but is actually incredibly easy? A show stopping but EASY Garlic Pork Loin Roast is the way to go and you’ll love the savings over the more expensive Perfect Garlic Prime Rib you may have been planning on making for your family holiday dinners.
Garlic Pork Loin Roast sounds like it would be a hard dish to make, but it actually takes almost no time at all. Part of the magic of this dish is the cut of the meat you are using. A pork loin (very different from the tenderloin) is a great cut of meat that comes with its own built in baster because of a thin fat cap it has along the top of the cut of meat.
By seasoning aggressively and using this fat cap you will make a really flavorful and delicious meal that has a crispy seasoned top and is super tender and flavorful.
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CAN I COOK PORK LOIN IN THE SLOW COOKER?
You can certainly also make the Pork Loin Roast in the slow cooker! Try one of these methods to keep it super moist. This one is wrapped in bacon to make a Slow Cooker Bacon Garlic Pork Loin, or you can try making Slow Cooker Honey Apple Pork Loin where the pork is stuffed with sliced apples. Both options are great, and easy as well.
TIPS FOR MAKING YOUR GARLIC PORK LOIN ROAST:
- Make sure you are cooking it with the white fat cap side up.
- To have seasonings adhere even more, you can score the top with your knife in an x pattern. You don’t have to cut very deeply, just enough to create grooves the seasonings can sit in.
- Cook on high heat.
- You can add vegetables or apples onto the sides, but beware this will increase cooking time as it will keep some of the heat from cooking the pork.
- A quick and easy side instead of serving applesauce with your pork would be adding apples. The roast pictured has 3 quartered Granny Smith apples added that roast along side the pork.
WHAT IS A SAFE TEMPERATURE TO COOK PORK TO:
The National Pork Board recommends cooking to an internal temperature between 145 and 160 degrees. This is a perfectly safe temperature to cook to even though it used to be higher in the past. Since you are cooking a roast here and it will continue to cook through once outside the oven, you can stick to 150 degrees doneness and let it rest for 5-10 minutes before serving.
HOW LONG DO I COOK A PORK LOIN PER POUND:
To cook a pork loin (which is different and larger than a tenderloin) safely, you should cook it for roughly 25 minutes per pound of the loin you are cooking assuming the roast is 3-4 pounds. If you are cooking and entire loin (8-10 pounds) this figure changes completely. For a full pork loin reduce heat to 350 degrees and cook for about 10 minutes per pound.
LOOKING FOR MORE PORK DISHES?
- Brown Sugar Garlic Pork with Carrots & Potatoes
- Brown Sugar Garlic Oven Baked Pork Chops
- Shake and Bake Pork Chops
Tools Used in the making of this Garlic Pork Loin Roast
9×13 pan: Keeps the liquids the pork releases from ending up on the bottom of the oven and browns great.
Oven Thermometer: Easy to test if your pork is done and safe to eat without opening the oven to check and slow down the cooking.
HOW TO STORE BRAISED CORNED BEEF
- Serve: You shouldn’t leave cooked meat at room temperature for more than 2 hours.
- Store: Let the Garlic Pork Loin Roast cool down, then seal it in an airtight container to store in the fridge for up to 4 days.
- Freeze: To keep leftover pork loin longer, you can freeze it for 2-3 months.
- 3 pound pork loin , not tenderloin
- 4 cloves garlic , minced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 teaspoon paprika
- Preheat your oven to 375 degrees.
- Add the pork loin to your baking pan.
- Coat with the garlic on top of the fat cap.
- Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
- Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.
- Remove from the oven and let rest for five minutes before serving.