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


  • 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


  • 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


  • 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.



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
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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  1. I had a 3.5 center pork loin and 60 minutes put me at 165 reading It was good but over done for our liking. I will make again just keep better track of time and temperature of the roast

  2. I had a 2-pound boneless pork loin. I followed your directions and seasoned it with garlic, rosemary, garlic powder, and salt/pepper. I spritzed some olive oil over the top and added a sliced apple to the sides of it. At 50 minutes it only read 120 degrees but 10 minutes later it was over 140. It still turned out juicy. I made a sauce from the juices in the pan, some apple juice, and corn starch. Really tasty!

  3. I’m making this tonight but was wondering if I’m supposed to cover it in my baking pan or leave it uncovered.

    Thank you!

  4. Not my first time making this roast, though I alter the seasonings slightly depending on my mood and what’s in my spice cabinet.
    Be prepared if you have a smaller roast – mine was 2lbs cut from the chunkier end of a large Costco loin – and after 45 min was only 100 degrees. Make sure you aren’t under a time crunch, jic.

  5. I’m trying to make this tonight but I’m worried my loin won’t be fully thawed. Can I still give it a shot just cook longer? Any suggestions?

    1. Its hard to say, without it being all the way thawed it would add some water to it which can dilute the flavor and change the consistency.

  6. Love this!! Thank you so much for a meal that is as impressive as it is easy! Hardly any ingredients and prep, but so much flavor and very healthy. We enjoy this dish regularly!

  7. This was great! I put it in a 13×9 and surrounded it with squash and Brussels sprouts I had on hand, tossed in salt, pepper, and olive oil.

  8. I’m making this tonight, but have a quick question. Typically (when using other recipes) I apply the dry rub to my pork loin and sear it on the stovetop with olive oil before placing it in the oven. Would searing help this recipe in any way? I love a crispy crunchy flavorful fat cap (the pictures of your recipe make it appear as though I will achieve that even without searing, which would be great!). Thanks!

      1. This sounds like a wonderful recipe that I plan to make with a 4.5 pork loin roast. However, I have questions about searing. Wouldn’t searing burn the garlic? I’d like to understand when searing is needed and when it’s unnecessary and your thoughts on why you don’t recommend it in this recipe. How would one apply this garlic and seasoning coating and avoid burning it while searing? This recipe sounds great and I plan to cook it on a bed of sliced cabbage, onion and apples seasoned with caraway and fennel seeds and adding hard cider to the roasting pan.

  9. Absolutely delicious! I made a 4.5 lb pork loin at 375 for 80 minutes and temped it at 145 degrees, took it out and let it rest for 15 minutes and sliced it up. The family raved!! Thank you 🙂

  10. Your website is so full of ads that it’s unreadable! This makes you look greedy and shows that you don’t care about your reader’s experience. In fact, it’s a struggle just writing this comment because the page is simply plastered in ads!

    1. Your comment was completely unnecessary, lacks class & just so you KNOW, she can’t control the adds. I didn’t have a problem with seeing too many adds or even the adds disrupting the recipe. So maybe you should spend more time learning how things work instead of being miserable, judgmental,rude, disrespectful and ignorant.

  11. Thank you! So easy and delicious…equally good for company or a weeknight meal. Even if I’m exhausted I can pull this off!

  12. I am planning to make this for company on Sunday….. My question…. what will go well with this meal? I originally thought I’d have the pork with sauerkraut,(nice October/fall sort of meal) and have the applesauce on the side. Also serve quartered roasted potatoes and green peas to accompany. Has anyone done sauerkraut with this ? Also, how much per person would you allow? Someone mentioned she made a 6lbs roast for 6 people! I thought you usually allow about 1/4-1/2 lb. pp!!

  13. The recipe is good, but the temperature of 150º-160º is too high, especially after the internal temperature rises another 5º-10º…too well done! I roasted mine to 135º, remove from oven, let rest until temp reaches 145º. The result was flavorful and moist and juicy.

  14. Made this with a 2# loin roast, but used all the seasonings for a 3# roast (plus a little additional garlic powder and some crushed dried rosemary). This was nothing short of amazingly delicious! And sooooo easy! Additional benefit was that we mixed the pan drippings into a (gasp) jar of pork gravy, and it took it up a dozen levels of deliciousness. Definitely a keeper. Thanks!

  15. I really didn’t understand this Garlic pork loin recipe that stated cooking a 3-4 pound pork loin for 25 minutes per pound and then an 8-10 pound pork loin drop down to 10 minutes per pound. I wouldn’t think that you’d cook a larger pork loin for less time per pound than a smaller one but I do understand reducing the temperature of your oven. I’m confused

    1. Because you still end up cooking it so much more. 10m per lb on a 10 lb roast is still 100 minutes, almost 2 hours.

  16. I want to make this today but would like to wrap it with bacon. I have a 4 pound pork loin and want to bake or roast in the oven . Which do you prefer? Bake or roast setting? Also how long do I could this in the oven?

  17. Hi Sabrina,
    Just wanted to thank you for such an easy and delicious recipe! I’ve so enjoyed browsing your site and picking out new recipes- everything has been absolutely amazing and I truly can’t thank you enough for your easy, hassle-free and terrific dishes. Thanks again!

    1. Thank you for the kind words, Elle. It means a lot when what I share is appreciated. I’m so glad you’re enjoying the recipes.

  18. I am making this today for a family Easter gathering. I will update with the taste report, but I wanted to mention that I used an 8.5 lb full pork loin an I pulled it out of the fridge about an hour before cooking. I think this is an essential step in the pork reaching cooked temperature without getting tough.

    1. Hi! I see instructions for a 3 to 4 pound roast and instructions for an 8+ pound roast. Mine is 5 pounds, I’m unsure what temp and time to go with.

      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!

  19. Hi! I’m going to try this for my Easter dinner. Could I mix up garlic etc, and let roast sit in fridge overnight, make it more full of flavor?

    1. I realize this comment is very old, so I am so sorry for the delay in replying.

      Yes you could’ve, gosh I’m sorry I missed this, I hope you still had a delicious Easter dinner.

  20. I’m so excited to have found this recipe, I’m planning on making it for Easter but I’m a little confused about the directions for a larger loin — I need to make an 8lb pork loin to feed everyone and so I would cook it at 350F for 80min? Is that right? I don’t want to accidentally food poison anyone!

    1. I’m so sorry I’m just now seeing this. You’ll want to reduce to 350 degrees and cook for 10 min per pound. I’m hoping it all worked out for you.

  21. I have a 3lb pork loin but I think it’s a bit too much for us to eat all at once. Thinkkmg about cooking half now and freezing half for later. Any advice on cook time for 1.5 lbs?

    1. I am so sorry the comment got lost, 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.

      Yes, you could halve the recipe and reduce the cook time to about 35 minutes and it should still work well.

  22. Have made this dish several times, love it so much it’s my main go-to pork dish now ? ….so little prep delivering a delicious taste with so few but flavorful ingredients ??

  23. I am so happy to have found this recipe! I made the dish yesterday. I followed the directions re seasonings to a T. My family (and myself) LOVED it! Can’t thank you enough, as it is often difficult to find a recipe that pleases each person in our family of 5.

  24. I have been making this recipe for about a year now and it is always a winner. It is so simple and reliable and feels like such a fancy meal. I usually have to double the rub seasoning so that I have enough, but I only double the salt and paprika because the pepper can be overpowering. I will often cut an apple into slices and roast the pork loin on top of the apple slices. This usually means a little longer on the cooking time, but the apples add so much to the flavor. If it seems like the garlic is cooking too quickly, I will just cover the roast in foil for the rest of the cook time. A meat thermometer is a must so that the meat is cooked through but not overcooked. I let the meat rest on a separate plate for at least 10 minutes. This is critical to ensuring that the juices distribute evenly and keep the pork from drying out. I also scoop the apple pieces out of the pan and make a gravy (We love it with the gravy, but it tastes wonderful either way). To make the gravy, I take the leftover pan juices and the juices that run out of the meat after it has rested for awhile and add them to a sauce pan, heating on medium heat. In a measuring cup, I add 1/4 c flour to 2 c cold water and whisk together. Once the pan juices begin steaming, I slowly whisk in the flour/water mixture (I don’t usually use them all) until it is a nice medium brown. I whisk over medium low heat until it reaches the desired thickness. I don’t usually have to season the gravy because the meat juices are already seasoned so well. This is so delicious and you will not regret making it.

    1. Can I cook this roast one day ahead? I have a 6.38lb roast. How long do I need to cook? Thanks for the information and help

  25. This is so good that every time pork loin comes on sale we buy one just to make this. I use more garlic but then I use more garlic on everything. There’s usually not enough left for sandwiches the next day but if there is – they are delicious!

  26. Made a 5 pound pork loin last night. It was at 150° in about an hour . surprised how delicious it was. The addition of the brown sugar was new to me, but will use this again. It only had a slightly sweet taste, juicy, tender and easy recipe. Thanks, pork loin is one of my favorite roasts.. is

    1. Hey Shirley- Did you use the convection bake setting?? i’m thinking of using it, it does speed up cooking time and has never dried out anything i’ve made. Just curious bc it got to temp so fast! at 375 right?

      I saw several answers to questions about a 5-6 lb roast (from Sabrina) about lowering temp to 350*, but a cpl more she advised to keep temp same but adjust time? And is your recommendation to use the ‘Roast’ setting? i’ve never used it bc i’m always afraid of the intermittent Broiler that kicks on (in my oven at least)!! but wondering if it would crust up the fat cap nicely.

      Thanks Ladies!!!

      Toast: Here’s to Cooking in The Buckeye State!

  27. Fantastic! Our pork loin roast was 2 1/2 lbs. and it took 70 minutes to get to 150 degrees. My husband loved it and it was EASY – I was going to go with another recipe where you poked holes and made a paste and basted – yada yada yada – but I got lazy…..this was tender, presented well, and was SO flavorful! Thank you so much, Sabrina! YUM!

  28. 2 lbs. just went in the oven. So far super simple ingredient list and easy to follow directions. I’ ll keep y’all posted.

    1. You’ll want to cook it at 375 for around 1 hour and 15 minutes to an 1 hour and a half. Make sure the internal temperature reaches 150- 160 degrees. Enjoy!

  29. I made this for Christmas Day. I followed the recipe, but added a little more garlic. I bought a 6 lb pork loin roast for 6 guests and I had no leftover. Everyone raved about how good it was. Definitely will be making it again. My husband said it was the best pork roast I ever made (married 32 years). Highly recommend.

  30. This is by far one of the best recipes I’ve tried from the internet. The pork came out perfect, juicy, and flavorful. Thank you!

  31. I was disappointed with this recipe. I followed it exactly. The finished product was beautiful to look at and the sauce was tasty …but the meat tuff as a boot. I’m not sure what I could do differently…. I had a center cut pork loin cut fresh by the butcher. ??

    1. USDA recommends only cooking your pork to 145, now. I usually pull around 135-140, depending on size of the roast, and let it rest; carry over heat will bring the temp up 5-10 degrees. It can seem hard to wrap our heads around pink pork, but rosy pork is delicious – juicy and tender.

      This is taken directly from usda.gov: Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the addition of a three-minute rest time.

    2. If you don’t have one invest in a good digital meat thermometer, pull it out at 140-145 for juicy pork. Also don’t cover it with foil while resting and definitely let it rest to allow the the meat to relax and let the juices flow back into it.