Ultimate Garlic Pork Loin Roast Recipe

6 Servings
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes

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.

Super crispy topping that is really flavorful, this pork loin roast is a super easy dinner option.

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 4 lb pork loin in the oven.

This Ultimate Garlic Pork Loin 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. 

Some suggestions for accompanying dishes with Pork Loin Roast are 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 Garlic Pork Loin Roast. 

Ultimate Garlic Pork Loin Roast Collage

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.

How to Make Ultimate Garlic Pork 

  • 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.

Delicious Side Dishes for Pork

FAQs about Ultimate Garlic Pork Loin Roast

Can I cook Pork Loin in the Slow Cooker?

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.

What is a Safe Temperature to Cook Pork to?

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.

How Long to Cook a Pork Loin Roast Per Pound?

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.

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!

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.

Can Garlic Pork Loin Roast 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. 

Ultimate Garlic Pork Loin Roast with apples in baking dish

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.

Slow Cooker Ultimate Garlic Pork Loin Roast

  • 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 Ultimate Garlic Pork Loin Roast

  • 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.
Ultimate Garlic Pork Loin Roast with apples in baking dish

More Roasted Pork Recipes

How to Store

  • Store: Let the Garlic 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.
Ultimate Garlic Pork Loin Roast sliced on plate

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Ultimate Garlic Pork Loin Roast

Ultimate Garlic Pork Loin Roast is an easy recipe with video for juicy, tender roasted pork loin. Perfect for weeknight meals and holidays!
Yield 6 Servings
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Author Sabrina Snyder

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

Calories: 250kcal | Protein: 47g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 147mg | Sodium: 314mg | Potassium: 912mg | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 2.3mg
Keyword: Ultimate Garlic Pork Loin Roast
Ultimate Garlic Pork Loin Roast Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Making this for new year lunch! Added a dab of smoked paprika and a little garlic powder along with fresh garlic!

    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!

  2. I usually roast my center cut pork roast at 325 degrees. Does 375 dry out the roast? Also I serve it with mashed potatoes. Will the recipe result in any drippings for gravy?
    I am making it Christmas Eve night. Thanks. Sharon

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      No, the temperature shouldn’t dry out the meat, I’ve made it a lot of times and it’s always perfectly juicy. Yes, the recipe produces a lot of drippings that you could definitely turn into a gravy! I haven’t recipe tested that but it sounds delicious.

  3. 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!

  4. 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.

  5. 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

    1. Kate, thank you so much for the kind words! I appreciate the review so much! Happy Thanksgiving to you and your whole family!

  6. 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!

    2. I will be cooking this using a pyrex. Since no oil is being used, it wont stick at the bottom right? Thank you for this recipe!

      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!

  7. 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.

  8. 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

  9. 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.

  10. 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

  11. 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!

  12. 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….

  13. 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

  14. 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.

  15. 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!!

  16. 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!

  17. 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.

  18. 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.

  19. 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!

  20. 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.

  21. 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.

  22. 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.

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

  24. 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!

  25. 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?

  26. 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!

  27. 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!

  28. 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.

  29. 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.

  30. This looks delicious and perfect!!! If I don’t have fresh garlic what should I use??? Or just out of luck…?

    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!

  31. 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.

  32. 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!

    1. Karen!! Hi!! So glad to hear from you. 🙂 Glad you like the recipe! We love being home. Miss you all terribly though.

  33. We have 2-4 pound loins and want to use crock pot. They would be in one large crock pot. How long would we figure?

    1. I would use 2 separate slow cookers. You don’t want to overcrowd it and not have them cook evenly.