Ultimate Garlic Pork Loin Roast

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.

Super crispy topping that is really flavorful, this pork loin roast is a super easy dinner option.

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.Ultimate Garlic Pork Loin Roast Collage

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.

Ultimate Garlic Pork Loin Roast made with just five ingredients, it is easy enough for a weeknight meal and fancy enough for your holiday dinner parties!

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?

Ultimate Garlic Pork Loin Roast with apples in baking dish

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.

Ultimate Garlic Pork Loin Roast sliced on plate

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Ultimate Garlic Pork Loin Roast

Ultimate Garlic Pork Loin Roast can be an easy weeknight meal, but is fancy enough for your holiday dinner parties with just five ingredients!
Yield 6 Servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

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

Calories: 250kcal | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 147mg | Sodium: 314mg | Potassium: 912mg | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 2.3mg
Keyword: Ultimate Garlic Pork Loin Roast
The easiest, most impressive pork loin roast you'll ever make! With just five ingredients, it is a show stopper with a crispy garlic topping.
Ultimate Garlic Pork Loin Roast Collage
Photos used in a previous version of this post.
A quick and easy pork loin roast with garlic and spices.Ultimate Garlic Pork Loin Roast made with just five ingredients, it is easy enough for a weeknight meal and fancy enough for your holiday dinner parties!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I had a 3.5 center pork loin and 60 minutes put me at 165 reading It was good but over done for our liking. I will make again just keep better track of time and temperature of the roast

  2. I had a 2-pound boneless pork loin. I followed your directions and seasoned it with garlic, rosemary, garlic powder, and salt/pepper. I spritzed some olive oil over the top and added a sliced apple to the sides of it. At 50 minutes it only read 120 degrees but 10 minutes later it was over 140. It still turned out juicy. I made a sauce from the juices in the pan, some apple juice, and corn starch. Really tasty!

  3. I’m making this tonight but was wondering if I’m supposed to cover it in my baking pan or leave it uncovered.

    Thank you!

  4. Not my first time making this roast, though I alter the seasonings slightly depending on my mood and what’s in my spice cabinet.
    Be prepared if you have a smaller roast – mine was 2lbs cut from the chunkier end of a large Costco loin – and after 45 min was only 100 degrees. Make sure you aren’t under a time crunch, jic.

  5. I’m trying to make this tonight but I’m worried my loin won’t be fully thawed. Can I still give it a shot just cook longer? Any suggestions?

    1. Its hard to say, without it being all the way thawed it would add some water to it which can dilute the flavor and change the consistency.

  6. Love this!! Thank you so much for a meal that is as impressive as it is easy! Hardly any ingredients and prep, but so much flavor and very healthy. We enjoy this dish regularly!

  7. This was great! I put it in a 13×9 and surrounded it with squash and Brussels sprouts I had on hand, tossed in salt, pepper, and olive oil.

  8. I’m making this tonight, but have a quick question. Typically (when using other recipes) I apply the dry rub to my pork loin and sear it on the stovetop with olive oil before placing it in the oven. Would searing help this recipe in any way? I love a crispy crunchy flavorful fat cap (the pictures of your recipe make it appear as though I will achieve that even without searing, which would be great!). Thanks!

      1. This sounds like a wonderful recipe that I plan to make with a 4.5 pork loin roast. However, I have questions about searing. Wouldn’t searing burn the garlic? I’d like to understand when searing is needed and when it’s unnecessary and your thoughts on why you don’t recommend it in this recipe. How would one apply this garlic and seasoning coating and avoid burning it while searing? This recipe sounds great and I plan to cook it on a bed of sliced cabbage, onion and apples seasoned with caraway and fennel seeds and adding hard cider to the roasting pan.

  9. Absolutely delicious! I made a 4.5 lb pork loin at 375 for 80 minutes and temped it at 145 degrees, took it out and let it rest for 15 minutes and sliced it up. The family raved!! Thank you 🙂

  10. Your website is so full of ads that it’s unreadable! This makes you look greedy and shows that you don’t care about your reader’s experience. In fact, it’s a struggle just writing this comment because the page is simply plastered in ads!

    1. Your comment was completely unnecessary, lacks class & just so you KNOW, she can’t control the adds. I didn’t have a problem with seeing too many adds or even the adds disrupting the recipe. So maybe you should spend more time learning how things work instead of being miserable, judgmental,rude, disrespectful and ignorant.

  11. Thank you! So easy and delicious…equally good for company or a weeknight meal. Even if I’m exhausted I can pull this off!

  12. I am planning to make this for company on Sunday….. My question…. what will go well with this meal? I originally thought I’d have the pork with sauerkraut,(nice October/fall sort of meal) and have the applesauce on the side. Also serve quartered roasted potatoes and green peas to accompany. Has anyone done sauerkraut with this ? Also, how much per person would you allow? Someone mentioned she made a 6lbs roast for 6 people! I thought you usually allow about 1/4-1/2 lb. pp!!

  13. The recipe is good, but the temperature of 150º-160º is too high, especially after the internal temperature rises another 5º-10º…too well done! I roasted mine to 135º, remove from oven, let rest until temp reaches 145º. The result was flavorful and moist and juicy.

  14. Made this with a 2# loin roast, but used all the seasonings for a 3# roast (plus a little additional garlic powder and some crushed dried rosemary). This was nothing short of amazingly delicious! And sooooo easy! Additional benefit was that we mixed the pan drippings into a (gasp) jar of pork gravy, and it took it up a dozen levels of deliciousness. Definitely a keeper. Thanks!

  15. I really didn’t understand this Garlic pork loin recipe that stated cooking a 3-4 pound pork loin for 25 minutes per pound and then an 8-10 pound pork loin drop down to 10 minutes per pound. I wouldn’t think that you’d cook a larger pork loin for less time per pound than a smaller one but I do understand reducing the temperature of your oven. I’m confused

    1. Because you still end up cooking it so much more. 10m per lb on a 10 lb roast is still 100 minutes, almost 2 hours.

  16. I want to make this today but would like to wrap it with bacon. I have a 4 pound pork loin and want to bake or roast in the oven . Which do you prefer? Bake or roast setting? Also how long do I could this in the oven?

  17. Hi Sabrina,
    Just wanted to thank you for such an easy and delicious recipe! I’ve so enjoyed browsing your site and picking out new recipes- everything has been absolutely amazing and I truly can’t thank you enough for your easy, hassle-free and terrific dishes. Thanks again!
    Elle

    1. Thank you for the kind words, Elle. It means a lot when what I share is appreciated. I’m so glad you’re enjoying the recipes.

  18. I am making this today for a family Easter gathering. I will update with the taste report, but I wanted to mention that I used an 8.5 lb full pork loin an I pulled it out of the fridge about an hour before cooking. I think this is an essential step in the pork reaching cooked temperature without getting tough.

    1. Hi! I see instructions for a 3 to 4 pound roast and instructions for an 8+ pound roast. Mine is 5 pounds, I’m unsure what temp and time to go with.

      1. Drop the temperature to 350 degrees and roast until the internal temperature is between 145-160 degrees Fahrenheit. You’ll need a cook time of 20-25 minutes per pound. Enjoy!

  19. Hi! I’m going to try this for my Easter dinner. Could I mix up garlic etc, and let roast sit in fridge overnight, make it more full of flavor?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      Yes you could’ve, gosh I’m sorry I missed this, I hope you still had a delicious Easter dinner.

  20. I’m so excited to have found this recipe, I’m planning on making it for Easter but I’m a little confused about the directions for a larger loin — I need to make an 8lb pork loin to feed everyone and so I would cook it at 350F for 80min? Is that right? I don’t want to accidentally food poison anyone!

    1. I’m so sorry I’m just now seeing this. You’ll want to reduce to 350 degrees and cook for 10 min per pound. I’m hoping it all worked out for you.

  21. I have a 3lb pork loin but I think it’s a bit too much for us to eat all at once. Thinkkmg about cooking half now and freezing half for later. Any advice on cook time for 1.5 lbs?

    1. I am so sorry the comment got lost, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Yes, you could halve the recipe and reduce the cook time to about 35 minutes and it should still work well.

  22. Have made this dish several times, love it so much it’s my main go-to pork dish now ? ….so little prep delivering a delicious taste with so few but flavorful ingredients ??

  23. I am so happy to have found this recipe! I made the dish yesterday. I followed the directions re seasonings to a T. My family (and myself) LOVED it! Can’t thank you enough, as it is often difficult to find a recipe that pleases each person in our family of 5.

  24. I have been making this recipe for about a year now and it is always a winner. It is so simple and reliable and feels like such a fancy meal. I usually have to double the rub seasoning so that I have enough, but I only double the salt and paprika because the pepper can be overpowering. I will often cut an apple into slices and roast the pork loin on top of the apple slices. This usually means a little longer on the cooking time, but the apples add so much to the flavor. If it seems like the garlic is cooking too quickly, I will just cover the roast in foil for the rest of the cook time. A meat thermometer is a must so that the meat is cooked through but not overcooked. I let the meat rest on a separate plate for at least 10 minutes. This is critical to ensuring that the juices distribute evenly and keep the pork from drying out. I also scoop the apple pieces out of the pan and make a gravy (We love it with the gravy, but it tastes wonderful either way). To make the gravy, I take the leftover pan juices and the juices that run out of the meat after it has rested for awhile and add them to a sauce pan, heating on medium heat. In a measuring cup, I add 1/4 c flour to 2 c cold water and whisk together. Once the pan juices begin steaming, I slowly whisk in the flour/water mixture (I don’t usually use them all) until it is a nice medium brown. I whisk over medium low heat until it reaches the desired thickness. I don’t usually have to season the gravy because the meat juices are already seasoned so well. This is so delicious and you will not regret making it.

    1. Can I cook this roast one day ahead? I have a 6.38lb roast. How long do I need to cook? Thanks for the information and help

  25. This is so good that every time pork loin comes on sale we buy one just to make this. I use more garlic but then I use more garlic on everything. There’s usually not enough left for sandwiches the next day but if there is – they are delicious!

  26. Made a 5 pound pork loin last night. It was at 150° in about an hour . surprised how delicious it was. The addition of the brown sugar was new to me, but will use this again. It only had a slightly sweet taste, juicy, tender and easy recipe. Thanks, pork loin is one of my favorite roasts.. is

    1. Hey Shirley- Did you use the convection bake setting?? i’m thinking of using it, it does speed up cooking time and has never dried out anything i’ve made. Just curious bc it got to temp so fast! at 375 right?

      I saw several answers to questions about a 5-6 lb roast (from Sabrina) about lowering temp to 350*, but a cpl more she advised to keep temp same but adjust time? And is your recommendation to use the ‘Roast’ setting? i’ve never used it bc i’m always afraid of the intermittent Broiler that kicks on (in my oven at least)!! but wondering if it would crust up the fat cap nicely.

      Thanks Ladies!!!

      Toast: Here’s to Cooking in The Buckeye State!

  27. Fantastic! Our pork loin roast was 2 1/2 lbs. and it took 70 minutes to get to 150 degrees. My husband loved it and it was EASY – I was going to go with another recipe where you poked holes and made a paste and basted – yada yada yada – but I got lazy…..this was tender, presented well, and was SO flavorful! Thank you so much, Sabrina! YUM!

  28. 2 lbs. just went in the oven. So far super simple ingredient list and easy to follow directions. I’ ll keep y’all posted.

    1. You’ll want to cook it at 375 for around 1 hour and 15 minutes to an 1 hour and a half. Make sure the internal temperature reaches 150- 160 degrees. Enjoy!

  29. I made this for Christmas Day. I followed the recipe, but added a little more garlic. I bought a 6 lb pork loin roast for 6 guests and I had no leftover. Everyone raved about how good it was. Definitely will be making it again. My husband said it was the best pork roast I ever made (married 32 years). Highly recommend.

  30. This is by far one of the best recipes I’ve tried from the internet. The pork came out perfect, juicy, and flavorful. Thank you!

  31. I was disappointed with this recipe. I followed it exactly. The finished product was beautiful to look at and the sauce was tasty …but the meat tuff as a boot. I’m not sure what I could do differently…. I had a center cut pork loin cut fresh by the butcher. ??

    1. USDA recommends only cooking your pork to 145, now. I usually pull around 135-140, depending on size of the roast, and let it rest; carry over heat will bring the temp up 5-10 degrees. It can seem hard to wrap our heads around pink pork, but rosy pork is delicious – juicy and tender.

      This is taken directly from usda.gov: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.

    2. If you don’t have one invest in a good digital meat thermometer, pull it out at 140-145 for juicy pork. Also don’t cover it with foil while resting and definitely let it rest to allow the the meat to relax and let the juices flow back into it.

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