Ultimate Garlic Pork Loin Roast can be an easy weeknight meal, but is fancy enough for your holiday dinner parties with just five ingredients!
Easy Main Dish recipes are perfect for busy weeknights, and pork roasts like Herb Butter Boneless Pork Loin or Roasted Garlic Herb Rack of Pork are great because they are ready in about one hour.
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 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.
More Delicious 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 Garlic Pork Loin Roast
- 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.
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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I have made this recipe many times and it comes out perfect every time. Any time I have served it, whether it is to family, friends or at an event, it gets rave reviews. There is no other recipe that is this easy to cook that comes close to being this delicious. I cannot say enough good things about this recipe!!
You made my day! Thanks so much for the five stars!
I have a 3-pound center cut pork roast in freezer I need to use. Would this recipe work? Adjustments? Thank you – I really want to try this one!
Sorry this response is late. Yes, I think your pork roast would work. If you tried it already, let us know how it turned out!
Made this tonight. So easy. Used lots of garlic!! It was soooo good!! Very easy to put together. I added some potatoes and baby carrots with a little butter. I love one pan dinners!!!
Too much garlic. But I’ll use less next time.
I was looking for a good recipe for boneless pork half loin , and boy did I hit the jackpot.This recipe knocked it out of the ballpark had my family raving.Thank You and God Bless You for this.
Do you leave this uncovered while baking?
Yes, it’s uncovered.
Can you use a glass baking dish instead?
Sure, if you have a good oven safe baking dish, absolutely.
The garlic topping stands out. I roasted potatoes around it and it might have added half an hour to the total cooking time. But they tasted fabulous!
“It’s too simple to be delicious.” ? my thought when I first saw this recipe 6 weeks ago. Juicy, flavorful pork loin has been always been my kitchen kryptonite. But this recipe NAILS it. About to cook it for the 5th time. Just remember to slash the fat cap a few times— a step shown in the video but not the text instructions. It does make a difference.
I always had that feeling with pork loin. Had switched to the darker portion because I could stuff it with garlic cloves now I’m about to try this recipe for the first time got plenty of garlic cloves and I’m going to follow these instructions TTYL.
“It’s too simple to be delicious.” ? my thought when I first saw this recipe 6 weeks ago. Juicy, flavorful pork loin has been always been my kitchen kryptonite. But this recipe NAILS it. About to cook it for the 5th time. Just remember to slash the fat cap a few times— a step shown in the video but not the text instructions. It does make a difference.
Yummy! Moist and flavorful.
Made this yesterday; followed the recipe exactly, cooked to 160. Let rest. Came out tough and dry. Totally disappointing. I will try again at 150 temp. 🙁
Can you use a glass baking dish instead?
This recipe is spot on…So Deliciously moist…I didn’t time it, I used my oven probe & set it to 150 degrees…Approximately an hour & 15 minutes for a 4-5lb Pork Loin…
What is the Best way to reheat the other half… Suggestions Appreciated!! ?
Samesies. What’s the best way to reheat?
I would reheat with a sous vide. It’s effortless and takes the guesswork out of reheating without overcooking.
I followed the recipe exactly and it was perfect for the large boneless pork loin I bought. When it cooled, I sliced it into “chops”, froze most of them and ate the rest over the next few days. I used an instant read thermometer and it helped me to cook it perfectly and not overcook it. Mine was bigger than the one in the recipe so checking the temperature often was the key factor in having juicy, perfectly cook pork. Thank you. I’m making another one tonight.
So easy and delicious!
I just made this recipe and it is absolutely delicious and so easy to make. I will definitely be making it again and again.
I’ve tried a few different recipes and I’m not trying anymore. They were all good but this one is the keeper. The only thing I did different was add a couple tablespoons of water into the pan. The pork melted in our mouths. We had Cubano sandwiches for lunch and the pork is still tender.
This is a huge hit, whenever I make it. Ironically, Walmart is the only place locally that I can get pork loin that is not full of nitrates and most importantly, has a decent fat cap. I am sharing the recipe with a neighbor that plans to make it for his son and grandkids as a special family dinner.
I have cooked this recipe on many occasions and it has turned out perfectly each and every time. The meat is perfect, the seasoning perfect, the ease of cooking is perfect. This recipe is simply perfect.
Did you turn it over before removing from the oven to brown the top? What do you think about making it with potatoes, carrots & onions in same pan? Or just making it alone and serving it with mashed potatoes and a green vegetable?
Wow seasoning turned out great unfortunately I had a 5 pound pork loin cooked it only 1 hour and it was so over cooked it was dry, hard and tuff, I cant stand over cooked pork so I’m thinking 20 minutes per pound is way too long. Ruined my meal ruined my pork very disappointed but again the seasoning mix was very good flavor so you may need to back off a little bit on the minutes per pound.