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.


Save Recipe

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
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!


  • 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


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: calories

All images and text © for Dinner, then Dessert, Inc.

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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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  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!

    Rating: 5
  6. I’m getting ready to make this for the third time. My family loves this recipe and I love how simple it is!

    Rating: 5
  7. 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.

    Rating: 5
  8. 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!!

  9. 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.

  10. 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.

    Rating: 5
  11. 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).

  12. 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.

    Rating: 5
    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.