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

5 from 90 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!

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: 40g, Vitamin C: 0.7g, Calcium: 15g, Iron: 2.3g

All images and text © for Dinner, then Dessert.

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 doubled the rub so there was enough to spread all over including the bottom of the roast. I also brined the roast for 24 hours which keeps it very most and adds flavor.

    1. I’d suggest 375 degree oven for around 20-30 minutes. Your best best is to use an internal thermometer and check for doneness (150 – 160 degrees). Make sure to allow it to rest before cutting into it. Hope this helps!

  1. Easy and delicious! I mixed the garlic and seasoning together with a bit of olive oil first based on some previous comments and then rubbed it on the pork. The whole family loved it, even my picky little eaters. Thanks for the recipe!

  2. This roast was a big hit at my house. The meat was tender and juicy with a delicious crispy garlicky crust on top! I will definitely be making this again and again.

  3. This was the unbelievably best pork roast we’ve ever eaten. House full of boys were all in agreement. It was so easy and came out extremely tender and delicious. Went out to get a few more roasts so we will be making this again. Thank you for sharing it

  4. Just preparing this now – Can you put the rub on a few hours in advance and let it stay in the refrigerator before roasting?

    1. Oh wow, so many great dishes. I usually opt for the classic mashed potato and roasted veggies. You can also try creamed spinach. That’s one of my favorites. Enjoy!

      1. Drop the temperature to 350 degrees and roast until the internal temperature is between 145-160 degrees Fahrenheit. You’ll need a cook time of 20-25 minutes per pound. Enjoy!

  5. We are making this recipe for the 4th time tonight,,, We love it! Flawless, tender pork. Our left overs (if any) become the meat filling for Tacos — or “Portocoes” as the kids call them. I will be making one of your bone in pork chop recipes within the next few months. I am so glad I found this site.

  6. Turned out great, will make again! I will note that I accidentally used twice as much minced garlic but it was still very good. Will probably use the same amount next time

  7. this recipe was fantastic, hubby swore this was the best I’ve made in our 15 year marriage! the only changes I made was using extra garlic on top and I generously crusted the outside and ends with the seasonings.

  8. I’ve used this recipe multiple times, saved it to my Pinterest board, shared it with others and just realized I never reviewed it!
    Totally deserves 5 stars for flavor, ease and directions. I typically cook a small pork loin and then keep the leftovers for cold sliced sandwiches or cubed for salads or stir fry throughout the week. So versatile! Tender and juicy every time. Just follow the directions as written. No fail!

    1. I tripled the garlic and mixed it with all the spices, added a little cumin and olive oil before blending it with the mixer. Spreader the paste on top and it was amazing

  9. I’m hoping to make this recipe tomorrow for some friends that are coming over. I love the idea of adding bacon to it though. I saw your recipe for bacon wrapped pork loin in the slow cooker, but I don’t have that much time. Can I do bacon wrapped pork in the oven? Will it affect the white fat cap? If it’s doable, how long should the cook time be for a 4.5 pound roast?

    Thank you!

  10. This was delish! I started the roast at 350 bc the package said to. I checked it after 50 minutes and realized it was not going to be done in a timely manner. I bumped the oven to 375 and 20 minutes later the thermometer read 154. I let it sit for exactly 5 minutes then sliced it. The liquid would have made wonderful gravy if I’d planned for it. So I just served it au jus….

  11. I followed the directions exactly and it isn’t bad. Turning the fat cap into a crispy flavorful bacon-like cap was really good. However the rest of the pork was more bland. I seasoned the whole roast with the measurements given. It’s definitively a good start, but the blandness of the body of the loin struck me as an incomplete recipe. -1 Bland, -1 Dry.
    3/5 Verdict.

    I wont throw this recipe out, but I WILL alter it. Maybe scoring the cap and putting additional seasonings in the incisions (maybe another clove of garlic and some cayenne pepper). I saw in the comments someone mention adding water, but that’s not a good idea because it will remove the seasoning on what’s already too bland. Maybe making the reduced fat into a gravy and keeping that at the bottom and spooning it over the fully cooked product. I did find that a quick spray of olive oil on the top helped crisp the cap. Work in progress…

    1. We love our pork roasts. I always enjoy looking for various recipes- especially when there’s little prep such as this. But, I often use my own favorites then experiment. I’ve often created a a rub of (rubbed) sage, Kosher salt & pepper with a blend of other savory spices (paprika for sure) and always add rosemary.
      Then, I cut openings deep into the roast (top, bottom & sides) and insert large slices of fresh garlic cloves, which I use to make gravy with the drippings. Try basting the drippings into the openings with the garlic. So important to remove at 145-150 degrees and let sit 5 min for juices to cook through (155-160 ideal). It makes such a difference (my own experience) to baste the herb juices directly into the meat. We can’t use bacon (and who doesn’t love bacon) but the fat & added calories not an option for our family. I’m going to try adding the pork on top of Granny Smith apple slices. It can only add more flavor and juices. Good luck and look forward to hearing how your roast comes out next time.

    2. I seasoned the loin and put it back in the fridge while I baked a banana bread. When i was ready to start dinner I pulled it out, sliced a quarter cup of butter (3lb loin) and put the slices directly on the fat cap so it would melt into the scores and help it crisp. Then cleaned and cut my veggies, put them in and roasted it at 325 for 1hr and 40 minutes.

      It was delicious!

    3. I’m gonna try this recipe for the first time tonight. I thought about the flavor on the inside of the loin, so I decided to brine it overnight. Hopefully this will help with seasoning reaching the middle of the meat

  12. Followed this to the letter and surrounded the roast with seasoned carrots, onion, cauliflower and broccoli (sprayed with quality olive oil via newest/fav. gadget Zyliss Oil Mister, salt and pepper). The addition of the veggies did not impact cook time all that much. I watched the Roast temp and pulled immediately. One pan – one complete meal…just what I was looking for.

    1. I do mine at 325° also, I’m going to spray the top with evoo and see if it crisps that way and I know I won’t have a dry roast.

  13. Made this at Christmas last year, and it was amazing! Very juicy and flavorful!! I am making one tonight for dinner!!! I totally recommend this recipe!!

  14. I’m wanting to try this, but I have a very small loing, 1.24 pounds, So how long should it really cook. My husband always says my pork is dry. I”m hoping this won’t be?

    1. I’d suggest 375 degree oven for around 30 minutes. Your best best is to use an internal thermometer and check for doneness (150 – 160 degrees). Make sure to allow it to rest before cutting into it. Hope this helps!

  15. AMAZING!!!! This recipe was so easy and amazing. Great tips on how to roast and it came out way beyond my expectations. I was feeling a lot of pressure because I was cooking a 10 lbs roast for my daughter’s graduation dinner and I really didn’t want to mess it up. I followed all the directions for baking time and made the adjustments and it was to die for. I did add a bit of rosemary (my favourite) and a 1/4 olive oil and 1/4 butter just because. I highly recommend this recipe.

  16. I followed the recipe except for using olive oil to get the seasoning to stick. I also grilled the pork loin at 325. The first 30 minutes, I had it on direct coals. The remaining hour was indirect heat. I grilled seasoned half potatoes. Family loved dinner.

  17. I had never cooked a pork loin roast before and I chose the absolute best recipe! This pork was tender, juicy and packed with flavor. I followed the recipe exactly and it turned out perfect. The entire family raved over it and this will definitely be on the menu again!

  18. This is a great recipe, my family is not a fan of paprika, so I make a garlic paste using garlic, olive oil, thyme, salt and pepper. I then make some slits in the fat cap of the pork and rub the garlic butter all over the pork. It is absolutely delicious! I usually roast some potatoes with it that take on the garlic butter. This is a great, easy and quick meal.

  19. Followed the recipe I had a 5lb pork loin roast a bit over the recommendations for the cooking times for a 3 to 4 lb. roast and a bit under the 7 to 8lb roast temp and time cooked at 375° for 2 hours. Turned out very delicious, seasoning was perfect. Roasted brussel sprouts and baby carrots. Everyone enjoyed the whole meal.

  20. Tasty, but DRY. Hard to chew. I covered it in foil for last 8 minutes, and also added water to pan right from the start. Didn’t seem to help at all. I won’t buy this cut again, I’ll stick with tenderloin.

    1. Sounds like you didn’t cook to temperature but instead relied on time. Typically this is the number one reason for dry meat. Instant read thermometer will change your cooking for the better.

  21. This is an excellent recipe even though I had to substitute with powdered garlic. I roasted it in my little Breville oven.

  22. Question! You mentioned this could be done in a crock pot. At what temp and for how long? and should I sear it in a pan first with the seasoning then add the garlic on the fat cap when I place it in the crock pot? And should I cover it? TIA!!

    1. I recommend searing it before placing it into the slow cooker and cook on low for 5 hours. Hope this helps!

  23. Many thanks for this terrific recipe. I made it just as written and it was lovely. Might it be even more flavorful if I use a bone-in cut next time? What would be the change in cooking time/process if any?

  24. Can’t wait to try this! If I have an 8 lb pork loin, how long and what temp do I cook it on? I remember reading if it’s a large roast to cook on 350. Is that accurate? How long would I cook without it overcooking? Thank so much!!!

    1. Yes, you’ll want to cook it at 350 degrees for 10 min/lb. Make sure to use a meat thermometer to check for doneness. Enjoy!

  25. We have a 6 pound pork loin. This recipe indicates 10 min per pound— that’s only 1 hour. That can’t be right?! Can you clarify? Thanks!

    1. You’ll want to cook it at 350 degrees until the center of the loin reaches 160 degrees, so about 1 hour and 20 minutes. Allow it to rest for about 10 minutes before carving. Enjoy!

  26. when you said to rub the spices on the pork did you mean garlic on top and the spices on the sides and end or on top of the garlic. I just want to make it clear for myself.

  27. This recipe offered great guidelines on seasoning a pork roast, but I’m from New Orleans so i doubled the seasoning , added olive oil to the rub and substituted cayenne and chili powder for paprika. I also added chopped lemon peel to the rub and boy was it good. Highly recommend.

    1. There’s not really a substitute so you can either leave it out or add garlic flakes or a bit of granulated garlic in a pinch. Good luck!

  28. Made this for a nice Sunday dinner. So easy and delicious. I roasted the meat on top of two apples cut into thick wedges. Made a simple gravy with the drippings by just adding chicken broth and a little roux of corn starch and water.

  29. Sabrina!! Hi from Karen Speroni, DC USPCA chapter! We miss you!!
    I’ve used this recipe twice now. Delish! Thank you. I hope that you are doing well in California!