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.

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 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.

More Delicious 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 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.

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 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.

  2. I just made this recipe and it is absolutely delicious and so easy to make. I will definitely be making it again and again.

  3. 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.

  4. 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.

  5. 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.

  6. 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?

  7. 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.

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