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.



Ultimate Garlic Pork Loin Roast

5 from 75 votes
  • 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
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: 250 calories, Calories: 250g, Protein: 47g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 147mg, Sodium: 314mg, Potassium: 912mg, Vitamin A: 40g, Vitamin C: 0.7g, Calcium: 15g, Iron: 2.3g

All images and text © for Dinner, then Dessert.

Keyword: Ultimate Garlic Pork Loin Roast
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. 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!

    1. 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. 🙂

  2. 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.

    1. 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.

  3. I covered the roast in Honey and then added the garlic and onion powder it’s cooking now we’ll see!

  4. Continuation of previous post (hit wrong button) just 1 question – in the nutrition facts there was no mention of carbohydrate counts.

  5. 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!

    1. You can’t float some slices of raw potato if something is too salty
      Then discard the potatoes

  6. 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.

  7. 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!

  8. 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?


    1. I wouldn’t leave it in there overnight. I think it would become too dry. There aren’t any carbs in pork loin. 🙂 Enjoy!

  9. 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!

    1. 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!

    2. 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.

    1. 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!

    2. 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! ?

  10. 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

  11. 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.

    1. 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!

  12. 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?

    1. 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!

    1. 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?

  13. 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!

    1. 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!

  14. 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!

  15. 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.

  16. 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!!

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

  18. 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!

  19. 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 .

  20. 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!

  21. 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,

  22. 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 !!

  23. 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.

  24. 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.

  25. 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! 🙂

  26. 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!

  27. 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.

  28. 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.

  29. 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.

  30. 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!

  31. 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..!!!