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 77 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. I made this, but mixed the garlic, pepper, and paprika with honey, mustard powder, and a bit of cayenne, then slathering that on top. Came out gorgeous! The top chars a bit, but tastes great.

  2. My pork loin is “lean” – without the fat cap. Should I make any adjustments since there isn’t the fat to melt into the meat?

  3. I liked the flavor but pork always seems to dry for me and my fam. What gravy do you suggest using for this recipe? Pan dripping were at a minimal and burnt up and the sides of the pot so I couldn’t make anything from that. I like the gravy from pan drippings so I am wondering what I can add in the pot to make the gravy after cooking.

  4. I’ve made this recipe a bunch times now with minor seasoning changes depending on what I’m eating it with. I decided to make it again today as I’ve been getting over the flu. (Not Coronavirus)

  5. Thank you for an outstanding recipe, Sabrina! I followed it exactly. I was even able to make a light, tasty gravy, although the drippings rendered were scant. The addition of quartered apples was surprisingly delicious. I peeled the apples, but wondered if leaving the peel on would have helped maintain their shape? Definitely, I will be making this again!

  6. Recipe & comments look amazing!
    Can I use a bone-in pork loin ?
    Would that change the cooking time or temperature, please?
    Hoping to make tonight for guests!
    Thank you !

    1. Yes, though bone-in pork loins take slightly less cooking time. Use a meat thermometer to check for an internal temperature of 145 degrees f. Enjoy!

  7. Thank you for great recipe.
    I cooked pork roast as per your instruction and it was THE VERY BEST PORK ROAST EVER.
    I shall try more of your recipes in the future.

    1. Hello Sabrina,
      I’m cooking a whole pork loin. I cook at 350 for 35mins per pound or 10 mins per pound? I’m assuming 10 mins longer, correct? Excited to make this dish! Thank you!

  8. Wow Sabrina, was this pork loin roast ever good. We really enjoyed it prepared this way. I made it exactly as written and wouldn’t change a thing. Thank you for sharing this lovely recipe. My 4 pound roast was crisp and flavorful on the outside; tender, juicy and delicious on the inside. A beautiful pairing with buttery mashed potatoes and sweet tender carrots.

  9. I have been marinading the pork loin in a mixture of appke sauce, garlic and parsley. Marinating for me means rolling in the mixture encasing in a sheet of clear wrap overnight. Bringing it to room temp, unwrapping before roasting at 350 for 20 minutes. Then I add whole onions, veg, apples and garlic to the pan and roast another 30 minutes. rest 15 minutes before slicing.

    The roasted veg always gets eaten, even by my “no veggies please.’’ Me ‘just the usual then—four bites of each veg, plus potatoes if you want.’’

  10. I was looking for a quick/easy recipe for pork loin and stumbled on this one. The glowing reviews did not disappoint. Simple ingredients, yet resulted in a very moist, tasty, and flavorful pork loin!!! I will definitely make again!!!!! So good! Thank you for sharing your recipe!

    1. You’ll want to cook it at 350 degrees for 10 min/lb. Make sure to use a meat thermometer to check for doneness as ovens may vary. Enjoy!

      1. I am confused. Your original recipe said to cook the 3 lb roast for 60-75 minutes which is about 20-25 minutes a lb yet you told this lady 10 minutes a pound…does the size of the loin make a difference?

        1. Yes, if your pork loin is around 8-10 pounds, you’ll want to reduce to 350 degrees and cook for about 10 minutes per pound.

  11. I’ve made this twice now and we love it! I remove it from the oven at the current (Dec 2019) USDA recommended temp of 145 (150 max) and it’s juicy and tender. My husband isn’t a big garlic fan but his favorite part is the top fat with all the seasonings. This will be added to the rotation of regular meals.

  12. I searched for a simple pork loin roast recipe and scrolled through hundreds of recipes until I finally found exactly what I was looking for. I made this for dinner and it was perfect! The dry rub was precisely the flavors that I knew would compliment the pork loin and I even used the drippings to make a quick sauce after roasting it that I drizzled over the thick cuts of pork to enhance the crispy tops of each serving. It was so delicious with the rainbow carrots and potatoes I roasted with the pork loin. Thanks for sharing and this will definitely be my “go to” every time I make a pork loin roast! My family loved it! Fabulousness!

  13. This sounds divine and exactly what I’ve been looking for, simple but delish. I’m new to pork loin, only ever cooked tenderloin on the regular before. My boyfriend is a pork fanatic and stocks up on 5 pound loins when they go on sale. I never know what to do with them at that size. THANK YOU!

  14. I made this recipe but cooked it in the Instant Pot. It was delicious. I can’t wait to make it again. Never had my pork loin come out so moist and tender. Thank you for posting it.

  15. I’m making two full loin roasts. One is about 8 lbs the other is about 6lbs. 350 and 1 hr for one hr
    and twenty for the other? Does it matter that I’m cooking them together? Same oven different pans?

    1. As long as they are in separate pans, it should be fine. The most important thing is that their internal temperature reaches the safe amount. Keep in mind that more in the oven will bring the temp down slightly and affect cooking times.

  16. This was AMAZING! I have made loins before, but this recipe was delicious. All of my family agreed.
    I dry rubbed a 3-4 lb roast this morning and used about a tablespoon of garlic powder, chili powder instead of paprika ( was out) and then wrapped it in plastic wrap until time to cook it. I I wedged 2 apples (should have used 2 more) and peeled them and then added carrots to the pan just before cooking. Cooked almost and hour at 375° then turned off the oven to let the roast rest. Took it out 20 min later sliced it, stirred the apples and carrots in the juices and served it right away. We had yellow baking potatoes too. So good! Will absolutely make again!

    1. It should be about the same amount of cook time. Just make sure you check the internal temperature to see if it’s fully cooked.

  17. If I am to roast the apples with the pork, would I just continue with a regular apple sauce recipe afterwards? Looking forward to making this for dinner, thank you 🙂

  18. I have a pork center cut loin filet 1.70 lbs. whats your recommendation for time and temperature for the oven. Internal temperature would be the same of course, 145 to 160 degrees

  19. we are 2 single guys who work a ton and refuse to eat crap or fast food. your ultimate pork loin roast was both easy and delicious. Apples were great with it along with baby carrots. I plan to work through many of your recipes without the need to look further! Thanks Sabrina.

    1. Kudos to you bachelors treating yourself to healthy homemade food! So glad you liked it and can’t wait to hear how other recipes go!

  20. I have this prepped & ready to go. I will be adding potatoes carrots and onions around the roast. Should I still leave it in an open pan or should I cover it? Really looking forward to trying this out, thanks in advance

    1. Sorry I didn’t see this until today. I would leave it uncovered but increase the baking time to account for the veggies. If you’ve already made, hope it turned out well!

      1. I’m out of Paprika and the store is too far, what other spice might you recommend instead? Can’t wait to try this tonight!

        1. You can substitute with cayenne though it’s a bit hotter than paprika. Chili powder will be another option that’s not as hot as cayenne but still hotter than paprika. Good luck!

  21. Im about to try this, but I see that other recipes put the roast on a rack. Should it cook in the pan or on a rack and what would the difference be?

    1. Sorry I didn’t see this until now. I hope it came out okay. On this recipe I don’t find the rack necessary so I just cook in the pan. Some cuts need that circulation under the meat to cook evenly but not this recipe. Hope this helps.

    1. I haven’t cooked 2 that size in the same oven so I can’t give a solid recommendation. I think if you try it, make sure they are on the same rack and if in the same pan they are not touching. The cook time is about right, may take a little longer. Cooking until temp of meat is 145 degrees is the most important part. Let me know how it turns out!

    2. Katie,
      Let me know how this turned out for you. I need to do the same thing or maybe a little bigger for October 7th. Looking to feed about 25-30 people.


  22. Hello. Does the time change for a Pork Loin Center Roast with the bone in? Or is it the same as your recipe calls for since yours looks boneless. Thank you in advance!

    1. Typically boneless and bone-in pork will cook the same time. Make sure you check the temperature just to be safe though. It should be 145-160 deg when done.

  23. I put the seasonings on a roast, wrapped it up and froze it for two months. I thawed it out, put it in a covered casserole dish and baked it for 75 minutes. It was delicious and so simple. I think freezing it and thawing it gave the seasons more time to flavor of the meat. I will definitely make this recipe again.

  24. Maybe I am the oddball here but this recipe did not turn out well at all. The pork turned out tough and dry and didn’t have much flavor. Only parts of the top were crispy also.

    1. Because you cooked it way too long. This recipe looks good on paper but and the ingredients are great but I cooked mine for much much shorter of a time.

    1. You can use the same amount of ancho powder or chipotle powder or just a pinch of cayenne pepper. Hope this helps!

  25. THIS WAS DELICIOUS!! my roast was 2.75 pounds and I cooked it for one hour. It came out perfect. It was so juicy and flavorful. Thank you so much ?

  26. I made this almost exactly as written and it was juicy and tasty with an appealing brown top (although not exactly crusty). I rubbed the spice mixture first then topped the roast with garlic. Put it in a 400 degree oven and turned down to 375 after about 10 minutes. Used my meat thermometer as a guide and when it reached 145 ran it under the broiler on the second rung for maybe 3 minutes for more color. Served with mashed potatoes and green beans. I had (pessimistically) heated up some mushroom gravy in case it was dry or too pale to look appetizing, but I put the gravy away and just served the meat with the juices. Thank for the easy recipe!

  27. Cooked on grill, in a grill pan, surrounded by potatoes and carrots and onions, seasoned with olive oil and the same spice. Cooked about 1.5 hrs. Perfect. Juicy. Tasty. Delicious.
    Thank you

  28. First time making , and i have a 2.99 pound pork loin…i see the temps and time really vary on the size! Please help. How long and what temp should I cook this little guy 🙂

    1. You’ll want to set the oven for 375 degrees. It might only take around 20-25 minutes. Make sure to use a meat thermometer to check for doneness. Enjoy!

    2. Hands down the BEST pork loin recipe. I normally make this once a week, and it is always a hit. The most tender “roast” I’ve ever made! And I’ve made a lot! A few tweaks I’ve found useful…I double the seasoning just because we like a bolder flavor. And I generally cook 15 minutes per lb. to start because the time will vary based on the thickness of your pork loin. The “rounder” the loin, the longer the time. After my original cook time, I check the internal temp and cook a little longer if needed. This recipe will not disappoint!!

    1. Roasted vegetables, mashed potatoes or even creamed spinach. 🙂 You can do a search for any of these recipes on the site. Enjoy!

  29. I tried this last night for my husband, “the chef”. He loved it! The garlic permeated the house during the first 30 minutes and I started to wonder if it would overwhelm. Not at all! I did tweak it by using my salt with rosemary combo. I would do this again.

  30. I wasn’t impressed. The meat was nice and tender but there was no browning of the bacon or caramelization of the sugar. I’m not sure why I thought either of those things would happen in a slow cooker, but I gave it a shot anyways. Maybe it would be good in the oven, but I would definitely not do this in the slow cooker again. I did broil after to crisp the bacon, but the sugar had already melted off to the bottom of the crock pot so that flavor was lost. Also, I ended up using the crock pot and a baking sheet. That makes it a less than simple meal to me! I will try it in the oven next time, it has potential.

    1. Try slits in your aluminum foil. It worked for me on the chrispness of the bacon. Just try , worked for me? hope it helps

    2. You are in the wrong recipe….this is for Garlic Pork Loin which has no bacon or sugar and is cooked in the oven. I believe you mean to be in the recipe shown on this page’s links as “Slow Cooker Bacon Garlic Pork Loin.”