Ultimate Garlic Pork Loin Roast

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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!

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!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 we 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 we can make a really flavorful and delicious meal that has a crispy seasoned top and is super tender and flavorful.

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

Can I cook a pork loin in the slow cooker:

You can certainly also make the Pork Loin Roast in the slow cooker, I have done it twice! Once I wrapped it in bacon and made a Slow Cooker Bacon Garlic Pork Loin and the second time was just last week when I make Slow Cooker Honey Apple Pork Loin where I stuffed the pork 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 side instead of serving applesauce with your pork would be adding apples. I added 3 quartered Granny Smith apples and let it 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 we are cooking a roast here and it will continue to cook through once outside the oven, we will 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?

A quick and easy pork loin roast with garlic and spices.

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.

Recipe

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Ultimate Garlic Pork Loin Roast

  • Yield: 6 Servings
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina
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!

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

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat your oven to 375 degrees.
  2. Add the pork loin to your baking pan.
  3. Coat with the garlic on top of the fat cap.
  4. Mix the seasonings (salt, pepper and paprika) in small bowl and rub it on the pork.
  5. Cook the pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees.

  6. Remove from the oven and let rest for five minutes before serving.

Nutrition Information

Yield: 6 Servings, Amount per serving: 250 calories, Calories: 250g, Protein: 47g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 147mg, Sodium: 314mg, Potassium: 912mg, Vitamin A: 0.8g, Vitamin C: 0.8g, Calcium: 1.5g, Iron: 12.5g

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Keyword: Ultimate Garlic Pork Loin Roast
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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!
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.

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Comments

  1. I love pork roast and garlic and your Ultimate Garlic Pork Loin Roast looks so good! I appreciate you sharing the recipe, Sabrina!

  2. I don’t see anywhere that says what the oven setting should be? The only mention is to turn it down to 350 for a full loin. Does the half loin get cooked at 375?

  3. If I understand correctly, the garlic goes on top of the fat cap, and the seasonings are rubbed into the pork meat. Should seasoning also be added to the top of the garlic/fat?

  4. Plan on cooking a 12 LB pork loin  tomorrow . How long is the cooking time? I do have a thermometer but would like a idea so know when to put in oven at 375*?
    This looks amazing!

    1. So sorry it took a while to respond. 🙁 I hope it turned out amazing for you. For the future though, when cooking a loin that large, I would reduce the tempature to 350 and cook it for 10 min per pound so roughly 2 hours.

  5. This was honestly SUPER delicious!! As my husband said, it’s one of the best roasted pork dishes I’ve ever made and it was incredibly simple.

    I only had black garlic instead of regular and due to its consistency, I was able to just rub it all over the pork without having to chop it. That was great and added a delicious layer of flavor. My roast was 2lb and needed about 50 min to get to 145 (which, just FYI, is the new accepted internal temp for pork – yay!). It was so juicy and I paired it with an onion fennel puree.

    Will be saving this one! Thanks!

  6. Thanks for your post. I had a behemoth 6 lb top loin that I divided just for this (and froze the the remainder). Super delightful…the only small change was to score the fat deeper into the meat so as to stuff the slivered garlic prior to the rub. Plastic wrapped the dressed loin in the fridge for 2 hrs (due to, well, LIFE, hahaha). Result: the most succulent pork loin infused with roasted garlic. Cannot wait for sandwiches tomorrow.

  7. I’ve just found your site today and am loving it!! I’ve looked and found about a zillion recipes that I want to try and especially appreciate your slow cooker collection. I don’t use my slow cooker a lot, but when I want a slow cooker recipe, well, that’s what I want ? I did want to offer a couple of suggestions about pork loin. It is SO inexpensive and if prepared right, delicious. I buy whole (9-10 lb) loins then cut them into roasts (maybe 3 lbs each, chops, thin slices for piccatta, etc.) I package and freeze using a vacuum sealer. The other thing…..a lot of times, your roast will be kind of flat. If so, once it’s trimmed and seasoned tie butcher string around every inch or so and tie snuggly to pull into a nice “round” shape. This makes it easier to cook to an even temp. Thanks so much for your site. I know Ill be a frequent visitor!!

  8. Just found your site yesterday and am LOVING it!! I want to try it all! I especially appreciate your collection of slow cooker recipes. I don’t use my slow cooker alot, but when I do want a slow cooker meal, well, that’s what I want. Made this tonight and with a couple of tweaks, it was stellar. A couple of suggestions about pork loin that your readers may benefit from that I didn’t see on your site. Since I’m a newby, possibly I missed a tutorial. First, it’s SO darn inexpensive. I usually buy a 9-10 pound whole loin. It has to be one of the least expensive good meats out there, price per pound. I rinse it, pat it dry, then thinking of what meals I may want to make with it, cut it up accordingly. I usually cut a 3 or so pound roast, a number of thick-ish chops, then a good bit of really thin sliced pieces for dishes like piccata. I generally leave the fat cap on since it can always be trimmed off later. For example, if doing a roast, you may want to leave the fat on since it can be a moisture source since it’s so lean. Once cut up, I seal with my food sealer and into the freezer it goes. Next, since pork loin is particularly lean and very easy to dry out, consider brining the roast. What ever chemical magic that happens with brining, it keeps lean meat moist. True for pork loin as well as poultry. There are a million brines on the web, but basically, you need 1 quart of water, about 1/4 cup salt and about 1/3 cup of something sweet…sugar, apple juice, cola….whatever has some sugar in it. Don’t heat your water, just stir until it’s all dissolved. Adjust to make sure you have enough to COVER your meat. Let it sit in the fridge for a couple of hours minimum, much more for a bigger piece of meat. Lastly, with the loin roasts, sometimes the thing can be kind of flat. Use butcher twine tied around about every 1-11/2 inches to cinch into a nice, evenly “round” roast. It’ll cook more evenly and more true to temp. Always brown your roasts a little on all sides before proceeding with whatever recipe you might be using, paying special attention to rendering down the fat.

  9. I made the Garlic Pork Loin Roast tonight for my family and my visiting mother in law. Both my husband and his mom said this was the most tender Pork Loin they had ever eaten. It actually came out of the oven looking like the picture. I did tie it up as I saw this in the comments. It was delicious! I served it with sauteed mushrooms and brown gravy. Thank you for making the recipe so easy to follow.

  10. Hi! I have a 4.44 lb that I want to cook. Unfortunately, I don’t have a meat thermometer. Can you tell me roughly how long to cook it? Thanks!

    1. It’ll roughly need between 85 minutes and an hour and 45 min to cook. It’s really best to use a meat thermometer to get an accurate reading when checking for doneness.

    1. I would recommend cooking it at 350 degrees until it reaches an internal temperature between 145-160°F (20-25 min per pound, so roughly 2 hours).

    1. You can adjust the recipe to use a pork tenderloin and cook at 375 degrees for 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°).

      1. You’re Wonderful, Wonderful!
        Patience is Your virtue.
        Same questions over and over,
        You’re so sweet in your replies.
        Not a question for you but a God Bless You. I Hope that you have a wonderful weekend !?

  11. This one is a keeper!!! It was amazing! It’s simple and delicious and I lost too much of it to begging dogs. I couldn’t blame them. For the last half hour the smell was so good that I kept checking the timer to see if it was done yet. I would make no adjustments to this. None! I’m glad I found your site and will be back often for the other gorgeous recipes.

    1. Lucky dogs!! Thanks for dropping back by to let me know how much you enjoyed it! Look forward to seeing you around the site.

  12. I’m a 64 year old man, who has been cooking, Cajun food most of my life. But this year I had heart surgery, and found I needed to start cooking more healthy. So if you could, a Cajun who now lives in Texas now. Needs help with this.
    I am cooking a pork roast to night. In the oven. Hopefully it will turn out ok.
    Oh I have cooked your recipe before, it was delicious. Thanks Chep

  13. Hi! I plan to make this tomorrow but I was wondering how long do I have to cook if I’m adding fingerling potatoes and carrots to roast on the side? The pork loin is around 5lbs. Thanks!

    1. I would think it may take around 2 1/2 hours for a pork loin that size with added vegetables. Make sure to use a meat thermometer to check for doneness.

  14. This was so unbelievably effortless and GOOD! The whole family loved it, and I will be making it again and again.
    Thank you!

  15. I was a little skeptical with so few ingredients however we just finished dinner and this was a hit (and I have three kids aged 5 and under). I did sprinkle some dried parsley and chives on top just to add some color, I will be making this again for sure!

    1. Yay!! Thanks for taking the time to come back and letting me know how much you all enjoyed it! I know how hard it can be at times to find meals that that the whole family raves over.

      1. Hi I’m caleb idk where I went wrong & I’m bummed, I cook my 4.83 lion roast 2hrs on 375* in my oven & it came out very dry. I seam like I’m the only one to mess this up. I’m going to try it it again. It’s my 1st roast ever so I guess there’s going to be trail & error with my oven. But was really looking forward to a Very juicy roast & it came out with an Internal temp of 192* why to high & dry. The saying grace is the fat back still giving it lots of flavor. Making a brown gravy to put over top of it now. It’s only for my wife & I & leftovers for days & use for other kinds of meals. Any help in what I did wrong? Should I of done 350* with a 4.83lb roast? It was hard to tell by readings & post? I was kinda in that gray area in weight. Thank u so much, the taste of seasoning is fantastic by the way!

        1. It sounds like your oven might run a bit hot. I’m glad that you’re wanting to try new recipes so the next time you try it, give it less time.

  16. I’ve got the roast in the oven now. The only issue I had is that when I rubbed the spice mix on, it rubbed all the garlic off. In the end, I pierced the roast all over with a knife and inserted the pieces of garlic.

  17. This looks amazing! Your pictures look like it was browned before putting in the oven, but you made no mention of that. Do I brown it beforehand? Thanks!

  18. I cooked a 3.3 pound roast for 85 minutes as directed, recipe followed to the letter. Hands down the best tasting and most tender loin roast I’ve ever had! Thank you!!

  19. Your recipe looks gorgeous and delicious. My roast is 5.22#. Should I reduce the oven temperature to 350? Either way, about how long should I expect it to be in the oven? Many thanks!

    1. Yes, you’ll want the oven set for 350. You’ll want to cook it for 20 min per pound. Make sure your meat thermometer reads 145 and then you’ll know it’s ready. Enjoy!

  20. Sabrina, this is a winner! My 3 pounds pork loin came out so moist and flavorful! I roasted it for 75 minutes. My family loved it! My 16 year old son can’t have enough. He suggested that we have this dish every day! Thank you for sharing this recipe with us.

  21. Looking for my Christmas Eve pork loin recipe. Would love to try this, but wondering about a gravy ? Can I make a pork gravy from the drippings?

    1. Of course! Melt butter down, add flour and stir for about a minute. Add in the pork drippings and extra broth, if needed, to make gravy. Enjoy!

  22. I made this recipe for my family and they absolutely loved it . I didn’t cook mine for quite as long as we like our pork loin medium rare . I , however, only had a very small portion because I have lost 80 lbs over the last year and plan on continuing with the healthy lifestyle that got me there . It was delicious and I definitely would have liked to have a full portion but I only saw the headline for the nutrition information but no information that followed. Am I missing something?

  23. There must be something wrong with this recipe. It says: “For a full pork loin reduce heat to 350 degrees and cook for about 10 minutes per pound.” 10 minutes per pound? That can’t be right. Does it mean 10 additional minutes per pound?

    1. Sorry for the confusion…If you’re cooking a full loin (8-10 pounds), cook at 350 degrees for 10 min per pound. For example, if your loin is 8 pounds, you’ll be cooking it for 80 minutes at 350 degrees. Hope this helps!

  24. I made this recipe today for New Year’s Day. It was absolutely succulent. It was juicy, mouth watering, and had the exact right amount of spices. I actually use some fresh Rosemary, some Rosemary & garlic, from Sam’s, and some mustard, I mixed all that into a paste. Then I basted it it with a paste and olive oil. It is also very important that you baste the roast periodically. I cooked it for about an hour which was just the right temperature. I would definitely make this roast again..!!!

  25. Made this tonight for our New Years Day dinner, and it was amazing! Served with mango salsa, patrician “cauliflower” potatoes and steamed broccoli. This will be our go to recipe for pork roast. Thanks for the recipe and Happy New Year!

  26. I made a small 4 pound pork loin yesterday. cooked it at 325 degrees till my thermometer which is accurate registered 150 degrees – let it rest 15 minutes and it was like tough shoe leather – I threw it out. This is the way I have always cooked pork roast but lately it always comes out really bad and I don’t know why??? Has meat changed that much? It was lovely piece of meat with a nice layer of fat – so disappointed…….

    1. Oh no! That’s so weird that it keeps happening. My smaller pork loins I cook at 375 for roughly 25 minutes per pound. Hope this helps.

  27. I am making this tonight and I can’t wait! Just curious.. My husband bought me an 18 quart electric roaster and it came with a rack with handles that you just set in the roaster and it makes it easier to get the meat out. My question is, should I just set the pork loin directly on the rack, or cover the rack in foil first? This is my first time using this roaster and I’m a nervous wreck and don’t want to screw it up! Haha. Thanks for the recipe and for any tips you can throw my way will be much appreciated! ?

    1. I’m so sorry but your question got caught in my spam filter. I hope it all worked out ok for you. You can use foil in your roaster to help with clean up but it’s not necessary.

  28. Sabrina, Please help me: I have a 5-pound loin roast but prepped it for a shredded pork recipe. I have no oven and wish to use my instant pot. Are these ideas simply incompatible? (Ingredients I have already rubbed into the roast are as follows: fresh garlic slices stuck into the meat, kosher salt 3T, paprika 3t, brown sugar1T, and dry mustard1T.)

    1. I haven’t tested it using an instant pot so I’m not really comfortable giving a recommendation. You might be able to find a recipe online with similar ingredients using one and follow that as a guideline. Sorry I couldn’t help more.

  29. I just made this recipe – ultimate garlic pork loin roast. It is so delicious! Tender and juicy and just perfect. I had to make myself stop sampling it so my husband and grandson will have some for supper. Boy, did I hit it lucky when I found this site!

  30. Made this for dinner tonight, and it was excellent! Family raved about how good it was: seasoned just right, not dry, just very good. Had to modify the directions and ingredients slightly (was a 5lb. roast, so cooked at 350* until it was 160*, used smoked paprika instead of regular since it was all I had, and added a pinch of onion powder for giggles). Printed recipe and added it to my personal collection of favorites. Thanks! 🙂

  31. I have a 2 lb boneless pork loin and just took it out of the freezer and put it in the fridge. Should I change the temperature or cooking time if it is not thawed all the way through by tomorrow afternoon?

    1. Your question got caught in my spam filter, so sorry. I know you’ve already cooked it so I’m hoping it turned out for you. If this happens next time you may need to increase the cook time by 25% but check it since it’s partially frozen and it’s hard to determine how much additional time is actually needed.

  32. The bake time is way too long. You only need to bring it up to 139° and then let it rest for 10-15 minutes. Pork doesn’t need to be well done-loin is particularly lean and will be very dried out at 150° or above. Turn the oven down to 275° and bake a 3 pound roast for about 45-60 mins. You will be pleasantly surprised how much more tender and juicy it is. Always use a meat thermometer to verify as oven temps may vary.

  33. So anxious to try this tomorrow evening. Have a very small ( 1.87 pounds ) pork loin. Had a large loin cut in 1/3 because just 2 of us. Since I almost NEVER roast anything without using a thermometer, not sure how short/long time it will take but plan on removing from oven at 140 degrees and eat when reaches 145 while resting. Can’t wait !!

  34. Hi Sabrina,
    This is my first time making this pork recipe. Can you give me a few idea’s of what sides I could serve with the roast.

    Thank you in advance,
    Dave

  35. I just made this recipe today and my husband loved it as did I! So moist and the natural juices that made the perfect jus was perfect! I will definitely be making this again and again!

  36. Very good recipe thanks for sharing, even though I messed up and used Smoked Paprika and maybe to much salt, it was very tender and delicious cooking to 150 degrees .

  37. This recipe was delicious! Don’t know why with such simple ingredients but it was so good! I didn’t have minced garlic so I used garlic powder, sprinkled that and the other spices in all sides of the roast, it’s a keeper!

  38. My pork loin roast is 4 1/2 pounds. Should I reduce temperature to 350 degrees and approximately long should it be cooked.

  39. Husband said I outdid myself with this one. Excellent flavor and juicey. 10 minutes before done I added a little chicken broth to the pan. When done put olive oil on top and broiled for a few minutes. Thanks for the recipe. Will be making again!!

  40. I made this recipe tonight and my husband couldn’t stop raving about it. I followed the recipe exactly as is. Thank you for sharing it.