Ultimate Garlic Pork Loin Roast is an easy recipe with video for juicy, tender roasted pork loin. Perfect for weeknight meals and holidays!
Whether it’s Stuffed Pork Tenderloin, Brown Sugar Garlic Pork Chops, or this delicious Garlic Roast Pork Loin, oven roasted Pork can be a busy weeknight Dinner or the Main Dish in a special occasion meal.
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Sabrina’s Garlic Pork Loin Roast Recipe
Looking to impress your guests with a dish that appears elaborate but is surprisingly easy to make? Look no further than the Ultimate Garlic Pork Loin Roast. This show-stopping yet effortless roast will leave everyone in awe, and you’ll enjoy the cost savings compared to a pricier Perfect Garlic Prime Rib for a holiday feast. Whether you’re seeking the best cooking methods, roasting techniques, accompanying dishes, or seasoning tips, this recipe is the ultimate way to cook a pork loin in the oven.
This roast is a breeze to prepare and requires minimal time investment. The magic lies in the choice of meat: a boneless, center-cut pork loin. Unlike its tenderloin counterpart, this cut comes with its own built-in baster thanks to a thin layer of fat on top. By boldly seasoning with fresh garlic and utilizing this fat cap, you’ll create a wonderfully flavorful and succulent meal with a crispy seasoned crust.
How to Make
- Prep: Preheat the oven. Place the pork loin in a roasting pan (or baking pan with high sides) with the thick fat layer side up.
- Season: Cover the fat cap with garlic. Mix the salt, pepper and paprika together and rub into the meat. To have seasonings adhere even more, 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.
- Roast: Roast the pork until it reaches an internal temperature of 150-160 degrees, about 60-70 minutes. Let meat rest for 5-10 minutes before slicing and serving.
Recipe Card
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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Key Ingredients
- Pork Loin: Center-cut pork loin is a tender, juicy cut of meat that is ideal for roasting. Pork loin roast is much larger and fattier than pork tenderloin so it stays juicy and flavorful with longer cooking time.
- Garlic: Fresh minced garlic is the perfect robust and aromatic seasoning for pork loin roast. Since this is the Ultimate Garlic Pork Loin Roast, there is plenty of pungent, fresh garlic!
- Salt: Kosher salt aids in tenderizing the meat and brings out the natural saltiness of the pork.
- Pepper: Coarse ground black pepper adds a subtle spiciness and warmth to the seasoning.You want to use fresh ground pepper for the best flavor.
- Paprika: Paprika is a spice made from ground dried peppers. It adds a mild, sweet, and slightly smoky flavor to the roasted pork.
What is the difference between pork loin and pork loin roast?
The term “pork loin” typically refers to the cut of meat itself, which is a long and relatively lean section of the pig located along the back. It can be sold boneless or bone-in. On the other hand, “pork loin roast” specifically denotes a preparation method where the pork loin is roasted in the oven or cooked in a similar manner, often seasoned or marinated. In other words, pork loin roast refers to the cooked and seasoned version of the pork loin cut, highlighting its preparation style rather than just the cut of meat itself.
Side Dish Ideas
Some suggestions for accompanying dishes is to keep them mildly seasoned so they don’t clash with the garlic flavor and delicate, succulent meat. Think cozy, comforting sides like Mashed Potatoes or Mac and Cheese, plus some fresh Roasted Broccoli. Even a light Beet Salad would be perfect with this amazing pork recipe.
Can this be made ahead of time?
Yes, you can make this Garlic Roast Pork Loin recipe ahead of time to save prep time and cooking time. You can use the slow cooking method (below) in the morning so it’s ready to go by dinner time. You can also rub the spices into the pork and chill it for up to 2 days in the fridge before cooking.
How to Store
- Store: Let the Pork Loin Roast cool down, then seal it in an airtight container to store in the fridge for up to 4 days. This pork dish should be stored after no more than 2 hours at room temperature.
- Reheat: The best way to reheat leftover pork loin roast is heat up 3-4 slices at at time in a skillet with some chicken broth. Cook over medium heat and flip occasionally until the meat is heated through so that meat doesn’t burn or dry out.
- Freeze: Once the meat has cooled completely, wrap with plastic wrap and store in a freezer-safe container. It will stay good for up to 3 months. Thaw it overnight in the fridge before reheating the pork as directed above.
Frequent Questions
You can certainly make Pork Loin Roast in the slow cooker! There are instructions in this post or you can try these other slow cooker Pork Loin recipes. 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.
The National Pork Board recommends cooking to an internal temperature between 145-160 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 aim for 150-155 degrees and let it rest for 5-10 minutes before serving.
To cook a pork loin roast safely, the cooking time is roughly 25 minutes per pound at 375 degrees for up to 4 pounds. For how long to cook a 4 lb pork loin in the oven it’s about 1 hour 45 minutes, up to 2 hours. If you are cooking a roast that’s 5-10 pounds, reduce heat to 350 degrees and cook for about 10 minutes per pound.
Alternative Cooking Methods
Slow Cooker
- Place a 3-4 pound pork loin in the slow cooker.
- Rub minced garlic on top of the pork loin.
- In a small bowl combine paprika, salt, and fresh ground pepper.
- Rub the blend of seasonings all over the pork.
- Cover the slow cooker and cook pork loin for approximately 6-8 hours or until it reaches an internal temperature of 150-160 degrees Fahrenheit.
- Remove the pork loin from the cooker and let the meat rest for 10 minutes before cutting into slices and serving.
Instant Pot
- Add a tablespoon olive oil to the Instant Pot and turn on Saute function.
- When the oil is hot, sear a 2.5-3 pound pork loin on all sides until browned.
- Remove the pork from the pot and set it aside.
- Add minced garlic to the pot and saute for a minute until fragrant, about 30 seconds.
- Deglaze the pot with 2 cups chicken broth and add the wire rack.
- In a small bowl, mix together the salt, pepper, and paprika. Season meat with spices.
- Place the pork fat side up on the rack.
- Securely close the lid and set the pressure release valve to the sealing position.
- Manually cook on High Pressure for 25 minutes.
- Quick release pressure and let pork loin rest for 5-10 minutes before serving in individual slices.
Variations
- Aromatics: Add some aromatic vegetables to this pork loin recipe like onions, celery, carrots, whole garlic cloves, etc. Chop onions and other vegetables into large pieces and sprinkle them around the roasting pan without crowding the piece of meat.
- Apples: Apples and pork are a natural pairing with the sweet, fruity apples complimenting the salty, succulent pork. Add 3-4 tart green apples, quartered, to the baking pan then you can serve the baked apples as a quick and easy side dish.
- Herb-Crusted: Create a flavorful herb crust by combining minced garlic with a mixture of fresh herbs such as rosemary, thyme, and parsley. Season the meat as usual then coat with herb mix before roasting.
- Bacon-Wrapped Pork Loin: Wrap the pork loin with strips of bacon before roasting, and bake on a wire rack in the pan so the roast isn’t sitting in grease while cooking. Bacon adds a smoky flavor and keeps the meat moist.
Related Recipes
More Roasted Pork Recipes
Your feedback from everyone is amazing so I am making this for dinner tonight. Question, should I let the pork loin come to room temperature before I bake it or does that’s matter with cooking time? Thank you!
You definitely can. Usually by the time that I’ve take out all the ingredients, preheated the oven and prepped the pork, it’s been about 20-30 minutes which evens out the temperature prior to cooking. 🙂
Excellent. My husband said I cooked like a chef. The meat was flavorful and moist.
I added only onion powder. 375 degree with convection for 20 minutes. Then lowered the temp to 360 w convection for remaining 23 minutes.
Hi, I need to cook 3 pork loin this size. Do you recommend different temp it timing? Thanks!
If you place them all side by side to cook, they will only take a bit longer. You’re really going to have to use your meat thermometer to check doneness. You’ll want to have the oven set at 350 degrees.
I covered the roast in Honey and then added the garlic and onion powder it’s cooking now we’ll see!
Continuation of previous post (hit wrong button) just 1 question – in the nutrition facts there was no mention of carbohydrate counts.
There are no carbs in this pork loin. 🙂
I’m so glad you enjoyed it!
Made this last night. Not only did it turn out beautiful to look at (which is a rarity when I cook) but it tasted awesome. I used jarred minced garlic and scored the fat cap to ensure garlic stayed put. I also doubled the spices because most recipes’ spices aren’t enough in my opinion. Well I was wrong about this recipe – definitely no need to double the spices. Next time I want to make a gravy out of the juices (didn’t do it this time due to time constraints and juice too salty which was my fault). Definitely going to make this dish again and again. Thank you for sharing this recipe!
You can’t float some slices of raw potato if something is too salty
Then discard the potatoes
First pork roast in the oven and it was delicious! I added a little dried rosemary to the rub mix and lightly oiled before adding the garlic. The juices had great flavor as well so I added a bit of chicken broth for more juice to make gravy.
I’m making this tonight! My future mother-in-law gave us two pork loins last night. I’m excited to see how it all turns out!
Hey this sounds so good! Just a couple questions, could I leave it in the crock pot on low overnight to cook or would that be too long? Also how many carbs are in this dish?
Thanks!
I wouldn’t leave it in there overnight. I think it would become too dry. There aren’t any carbs in pork loin. 🙂 Enjoy!
Do you put your roast on meat rack and do you tie the roast? Thank you
I didn’t do either. I just placed it right onto a baking pan. Enjoy!
I am making this for Easter dinner. I need to double the recipe. How long should I leave the roast in the oven and at what temp? I am really looking forward to making it! Thank you!
If your pork loin is around 6 pounds (double the recipe), you’ll want to cook it at 350 degress for 10 min/lb (1 hour). Make sure to use a meat thermometer to check for doneness as ovens may vary. Hope this helps!
Sabrina,
I have a 4.31 lb loin pork. At what temperature would you suggest I cook this? Also, I want to rub some olive oil on it before rubbing on the dry ingredients — is extra virgin olive oil a good one to use? I know some are not good for high heat.
Any recommendations you could give me would be greatly appreciated!
Many thanks.
Mary
You’ll want to cook it at 350 degrees and use olive oil if you’d like. I hope you enjoy it!
Did you wrap it in foil or just cook without it?
You’ll want to have it uncovered.
I have a 4.75 lb loin, do I use the cooking time/temperature for the 3 to 4 lb roast or the 8 lb roast?
You’ll want to set the oven for 350 degrees and cook it for 20 min per pound. Make sure to use a meat thermometer to check for doneness. Enjoy!
Wow, I am glad I was reading the comments bc it would’ve never dawned on me that different size roast would use diff. temp. Since I hardly ever make roasts… (except for pulled pork maybe) I WILL DEF be buying a thermometer for this sucker tom. Thank you!
and…Thank you Sabrina. What a great site you have. I have (obviously) finally registered. I dont know how many times Ive Googled a meal and used your recipe(s). You always have great recipes and ideas for this girl who often gets stuck in a “same ole rut” for dinners. Can’t wait to save all the recipes in one spot. THANKS AGAIN! ?
I’m so happy to hear how much you enjoy the site. 🙂
Today is the second time that I’m making this roast. I added a few more seasonings to the mix, just a personal preference and added all of the veggies from the fridge before we leave on vacation (carrots, mushrooms, peppers, onions, brussel sprouts and a can of these amazing Trader Joe’s “Giant bakes beans in Tomato Sauce with Mediterranean spices”. My husband raves about it the first time and I’m hoping to achieve the same tonight. Thank you for sharing this great and easy recipe
I made this with a 2 lb pork loin without a fat cap. Scored the top a little and followed the directions. I added around a pound of chopped vegetables (broccoli, carrots, onions, and a potato) in the 9×13 metal pan. I cooked it for 1:10 because of the vegetables and altitude (8100?). Temp came out between 160-165 degrees. An hour probably would have been about right. Rested for 10 minutes and was juicy when I cut it, but a little tough. I give the recipe 4 stars assuming it would have been a little better if I had cooked it less; my version gets 3.
What was the temperature you had the oven ? I will be making some tonight.
Thank you!
Hello would love to try this in my air fryer any suggestions on time n temp please
I’m sorry but I’ve never tested it using one so I’m not comfortable giving a recommendation. If you decide to try, I’d love to know how it turns out. Thanks!
My mistake… I misread.. Sorry and thanks for the recipe.. I’m just wondering if I cover the roast…??.
No worries 🙂 You’ll want to leave it uncovered.
This was so good! Very flavorful and very simple. I’m so glad I found this recipe.
Hi. Won’t the minced garlic fall off once we turn the roast to season it? Should we rub the season in first then add garlic lastly?
I just left the pork loin sitting flat when I rubbed on the seasoning but you can do it in whatever order you’d like. 🙂 I hope you enjoy it!
Delicious and very easy.
This was stupid easy and crazy delicious! Thank you so much!
Do you place the fat cap face down or up while cooking?
Up 🙂
This recipe looks delicious! My pork loin roast is only 2.5lbs. Should I cook it at 375 degrees for 25 minutes per lb or lower time and temperature?
It might only take 20-25 minutes per pound at 375. Make sure to use a meat thermometer to check for doneness.
Holy Moly! My family loved this! My meat wasn’t still frozen but it wasn’t all the way thawed either. I cooked for an hour and then covered it with foil for another 20 minutes in the oven. Let it rest and poured the remaining juices over it before serving. This was so easy and your tips were super helpful. Thank you!
In my oven right now. Cant wait!
This was awesome and easy. Thanks. I will make it again soon!
If you add potatoes and carrots should you put foil on it. And how much longer would it takes.
It may take around 2 1/2 hours for a pork loin this size with added vegetables. Enjoy!
I’m a little confused. It’s 25 mins per lb. @ 375 for 2-4 lb. roast but only 10 mins per lb. for 5-8 lb. roast? So lower temp and shorter cooking time for a larger roast? Doesn’t make sense. Please explain. Thanks!
Make sure to use a meat thermometer to check for doneness. It should read 145 degrees f when it’s done.
I have to concur with Remington….the cook times don’t add up for the larger roast(?!)
Do you roast with lid on or off?
You want it off. 🙂
I made this tonight in my cast iron skillet and it was delicious! I did add a little olive oil to the rub along with some dried rosemary. I made a pan sauce out of the drippings with some dry white wine, Worcestershire sauce and butter. Absolutely scrumptious! Thank you so much for sharing this recipe!
You’re welcome, Gladys!
Do you cook this covered or uncovered?
Uncovered. 🙂
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.
Yay!! So happy he loved it, Cindy!
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!!
You’re welcome, Donna!
Thank you Sabrina. This is the best and easiest roast pork recipe I have ever tried.
My pork loin roast is 4 1/2 pounds. Should I reduce temperature to 350 degrees and approximately long should it be cooked.
I would cook it at 375 degrees for 25 min per pound. Hope this helps!
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!
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 .
Made it tonight! Perfection:)
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!
So glad you guys enjoyed it, Linda! Thanks for the 5 star rating.
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
Here are a few links to some of my favorite side dishes: Slow Cooker Macaroni and Cheese https://dinnerthendessert.com/slow-cooker-macaroni-and-cheese/ Creamed Spinach https://dinnerthendessert.com/classic-steakhouse-creamed-spinach/ and Loaded Mashed Potatoes https://dinnerthendessert.com/loaded-mashed-potatoes/
Enjoy!
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 !!
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.
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?
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.
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! 🙂
Thank you so much for taking the time to come back and let me know how much you all enjoyed it
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!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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.)
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.
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! ?
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.
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…….
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.
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!
So wonderful to hear, Amber! Happy new year!!
This recipe is not only simple but delicious! Today will be my third time making it.
Thank you for sharing!
You’re welcome, Betsy!
So this is my first attempt at a roast…. I have 7.07 lb roast… will I cook at 350 or 375?
350 degrees
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..!!!
I also used to bat a tablespoon of minced garlic.
You completely changed the recipe! How vey annoying to highjack this recipe and rate YOUR recipe!