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.
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?
- Brown Sugar Garlic Pork with Carrots & Potatoes
- Brown Sugar Garlic Oven Baked Pork Chops
- Shake and Bake Pork Chops
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
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.
How long and what temperature should I have the oven at if the pork sirloin half weighed 3.718 kg
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!
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.
Wow, thank you for coming back to let me know how much everyone enjoyed it!
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!
Thanks for the 5 star rating, Karol.
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. ??
I dont what kind of oven yall got but mine will not cook a 2.27 PM roast at 375 in an hour
Making this for new year lunch! Added a dab of smoked paprika and a little garlic powder along with fresh garlic!
Not enough rub. Produces a flavorless and uninspiring piece of meat.
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.
Hi! I have a question. The pork loin I have at home is 1 lb. How long should I roast it in the oven? Thank you!
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!
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!
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.
Do you cover the pork for 3/4 of the time ?
I didn’t cover it.
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
Kate, thank you so much for the kind words! I appreciate the review so much! Happy Thanksgiving to you and your whole family!
This came out great. Loved the garlic “crust”. Will definitely make it again.
Mine turned out perfect! The only thing I used different was 1/2 tsp of smoked paprika!
Just preparing this now – Can you put the rub on a few hours in advance and let it stay in the refrigerator before roasting?
Sure 🙂
Recommended sides to go with this awesome dish?
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!
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!
Made it tonight and loved it!
What temperature oven and how long do you recommend cooking a 5 lb centre cut loin?
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!
I made this last night, it was very good. thank you for the recipe!
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.
Thanks for coming back to let me know, Laura.
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
I’m a garlic lover so I get that! Thanks for the 5 stars, Kristi.
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.
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!
Excellent! I added a little rosemary and a few more cloves of garlic. This is a winner!
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
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!
You can cook it in the oven. Cook it at 375 degrees f until it reaches an internal temperature of 150-160 degrees.
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….
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…
Try brining the pork overnight!
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.
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!
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
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.
Thanks for coming back to let me know how much you enjoyed it, Chris.
I have always cooked my roast at 325. Are you sure 375 isn’t too high & dry out the roast?
Thanks!
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.
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!!
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?
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!
This was amazing. Thank you!
Easy. Easy easy. Delicious . Delicious. Delicious.
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.
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.
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!
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.
How much thyme?
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.
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.
This is an excellent recipe even though I had to substitute with powdered garlic. I roasted it in my little Breville oven.
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!!
I recommend searing it before placing it into the slow cooker and cook on low for 5 hours. Hope this helps!
This recipe was easy, fast and most excellent!
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?
You’ll want to cook it in a 350 degree oven for 20 minus per pound. Enjoy!
Should the roast be uncovered during cooking?
Uncovered, hope you enjoy it. 🙂
Definitely yes.
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!!!
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!
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!
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!
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.
You can rub it all over the pork.
How would I change the recipe if all I have is a pork tenderloin?
This recipe will not work with a tenderloin.
Why?
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.
How exactly did this taste, was it too spicy for kids or was it just a good kick.
Awesome recipe – I adapted it slightly with baked apples and a whisper of cinnamon. It was delicious!
This looks delicious and perfect!!! If I don’t have fresh garlic what should I use??? Or just out of luck…?
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!
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.
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!
Karen!! Hi!! So glad to hear from you. 🙂 Glad you like the recipe! We love being home. Miss you all terribly though.
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?
I would use 2 separate slow cookers. You don’t want to overcrowd it and not have them cook evenly.
What temperature and how long should I cook a 2 pound pork loin?
375 degrees and 25 min per pound.
Can patstoes be added to apples and onions.
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.
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?
You could always add bacon to the top to make up for the fat content.
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.
You can always add broth to the pan drippings and scrape the sides to infuse the flavor.
Can I use this recipe for my 2 1/2 lb pork loin tenderloin?
No, a tenderloin is very different than a pork loin roast. Sorry.
Putting the seasoning on top of fat, does it flavor the meat after its roasted
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)
I hope you’re on the mend.
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!
Do you roast it on middle rack or bottom rack of oven
middle
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 !
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!
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.
So glad to hear, Vilma.
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!
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.
You’re welcome. Thanks for the 5 star rating.
This was delicious! Thank you
You’re welcome
Just making sure before I hopefully make this tomorrow. I don’t trim any of the fat cap off right?
You want a thin layer of fat cap on the pork. Enjoy!
Hi Sabrina
Do you cover the roast while baking in the oven ? Also do you add broth or bake it dry ?|
You’ll cook it uncovered and only use the ingredients listed in the recipe card. No liquid is needed. Enjoy!
Can you prepare it this way then cook on a gas grill using a rotisserie and an infrared burner?
I’ve not tested it before so if you decide to try, I’d love to know how it turns out. Thanks!
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.’’
Sounds amazing!
Do you use a smoked or sweet paprika?
You can use either but I used sweet. Enjoy!
Looked to easy to be true, but was excellent!
Don’t you just love it when it turns out that way?! Thanks so much for the 5 stars.
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!
You’re welcome, Van! Thanks for the 5 stars.
I was so disappointed with my pork loin. It was very dry. It had an okay taste. I’m making another one.
I am making a 7 and 3/4 lb. pork loin. What do you suggest as the temperature and time. Thank you for your help
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!
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?
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.
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.
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!
You’re so welcome. Thank you for your kind review and your sides sound delicious!
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!
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.
Thanks for the feedback! So glad it worked out well.
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?
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.
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!
Yum! Sounds like it came out delicious!
Can I use this recipe oven tempt and cook time on a pork sirloin roast ? I think a loin roast is not as thick.
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.
Sooo easy and tasty!!! Definitely a keeper. I have a convection oven. Baking time was only 40 minutes for me.
So glad it turned out! And love that it was so quick!
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 🙂
So sorry I didn’t see this earlier. I would say yes to that. Hope it was good!
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
You should cook it for roughly 25 minutes per pound of the loin. Hope this helps!
Just want to confirm… there is no oil of any kind used, right? Just the dry ingredients and the pork?
You got it! Just the dry rub and the pork 🙂 Let me know how it turns out.
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.
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!
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
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!
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!
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!
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?
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.
Sabrina, I need to cook 2 whole loins (about 10 lb each). Should they be cooked at 350 for 10 minutes per pound?
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!
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.
Thanks
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!
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.
Can I cook the garlic pork loin in the oven? At what temperature and for how long?
The recipe above is written for the oven, be sure to check out the recipe card part for instructions. Sorry for any confusion.
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.
super easy, really good, thanks for sharing whole family a fan and great in Ramen
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.
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.
I didn’t use a timer at all, just a temperature gauge. I took it out the moment it hit 160 and it was perfect!
Always cook to temp not time. Be perfect every time.
3 words… Oh my goodness!
Yay!! So glad you enjoyed it .
Don’t have paprika is there anything else I can substitute it with ??
You can use the same amount of ancho powder or chipotle powder or just a pinch of cayenne pepper. Hope this helps!
Do you cook this covered or uncovered?
Uncovered 🙂
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 ?
Delicious! And sooooooo easy! Actually did this on the grill this evening and turned out perfectly!
My 2.5 pound roast took 1 hou 20 minutes in the Advantium on convection to reach 150 F.
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!
You’re welcome, Carol.
Did you cover when baking?
No 🙂
Garlic 1st then seasoning fpr crisp
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
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 🙂
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!
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!!
Thanks so much Alice!
What would you serve with the roast?
Roasted vegetables, mashed potatoes or even creamed spinach. 🙂 You can do a search for any of these recipes on the site. Enjoy!
This was awesome! I tried it in the crockpot instead of the oven and it worked!
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.
I’m so glad to hear you all loved it.
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.
Try slits in your aluminum foil. It worked for me on the chrispness of the bacon. Just try , worked for me? hope it helps
Are you in the right recipe? There’s no bacon or sugar in the ingredients list.
This is absolutely the best way to roast a pork loin. So delicious, so simple! Thanks so much, Sabrina!
I cut my tenderloin in half, so it’s only 1.5-2 lb. Should I change the temp/cooking time?
I wouldn’t recommend using a tenderloin for this recipe. Sorry.
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.”
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!
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. 🙂
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.
Hi, I need to cook 3 pork loin this size. Do you recommend different temp it timing? Thanks!
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.
I covered the roast in Honey and then added the garlic and onion powder it’s cooking now we’ll see!
Continuation of previous post (hit wrong button) just 1 question – in the nutrition facts there was no mention of carbohydrate counts.
There are no carbs in this pork loin. 🙂
I’m so glad you enjoyed it!
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!
You can’t float some slices of raw potato if something is too salty
Then discard the potatoes
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.
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!
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?
Thanks!
I wouldn’t leave it in there overnight. I think it would become too dry. There aren’t any carbs in pork loin. 🙂 Enjoy!
Do you put your roast on meat rack and do you tie the roast? Thank you
I didn’t do either. I just placed it right onto a baking pan. Enjoy!
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!
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!
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.
Mary
You’ll want to cook it at 350 degrees and use olive oil if you’d like. I hope you enjoy it!
Did you wrap it in foil or just cook without it?
You’ll want to have it uncovered.
I have a 4.75 lb loin, do I use the cooking time/temperature for the 3 to 4 lb roast or the 8 lb roast?
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!
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! ?
I’m so happy to hear how much you enjoy the site. 🙂
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
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.
What was the temperature you had the oven ? I will be making some tonight.
Thank you!
Hello would love to try this in my air fryer any suggestions on time n temp please
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!
My mistake… I misread.. Sorry and thanks for the recipe.. I’m just wondering if I cover the roast…??.
No worries 🙂 You’ll want to leave it uncovered.
This was so good! Very flavorful and very simple. I’m so glad I found this recipe.
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?
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!
Delicious and very easy.
This was stupid easy and crazy delicious! Thank you so much!
Do you place the fat cap face down or up while cooking?
Up 🙂
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?
It might only take 20-25 minutes per pound at 375. Make sure to use a meat thermometer to check for doneness.
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!
In my oven right now. Cant wait!
This was awesome and easy. Thanks. I will make it again soon!
If you add potatoes and carrots should you put foil on it. And how much longer would it takes.
It may take around 2 1/2 hours for a pork loin this size with added vegetables. Enjoy!
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!
Make sure to use a meat thermometer to check for doneness. It should read 145 degrees f when it’s done.
I have to concur with Remington….the cook times don’t add up for the larger roast(?!)
Do you roast with lid on or off?
You want it off. 🙂
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!
You’re welcome, Gladys!
Do you cook this covered or uncovered?
Uncovered. 🙂
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.
Yay!! So happy he loved it, Cindy!
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!!
You’re welcome, Donna!
Thank you Sabrina. This is the best and easiest roast pork recipe I have ever tried.
My pork loin roast is 4 1/2 pounds. Should I reduce temperature to 350 degrees and approximately long should it be cooked.
I would cook it at 375 degrees for 25 min per pound. Hope this helps!
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!
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 .
Made it tonight! Perfection:)
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!
So glad you guys enjoyed it, Linda! Thanks for the 5 star rating.
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,
Dave
Here are a few links to some of my favorite side dishes: Slow Cooker Macaroni and Cheese https://dev.dinnerthendessert.com/slow-cooker-macaroni-and-cheese/ Creamed Spinach https://dev.dinnerthendessert.com/classic-steakhouse-creamed-spinach/ and Loaded Mashed Potatoes https://dev.dinnerthendessert.com/loaded-mashed-potatoes/
Enjoy!
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 !!
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.
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?
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.
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! 🙂
Thank you so much for taking the time to come back and let me know how much you all enjoyed it
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!
I’m so glad you guys enjoyed it! Thanks for coming back to let me know!
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.)
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.
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! ?
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.
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…….
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.
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!
So wonderful to hear, Amber! Happy new year!!
This recipe is not only simple but delicious! Today will be my third time making it.
Thank you for sharing!
You’re welcome, Betsy!
So this is my first attempt at a roast…. I have 7.07 lb roast… will I cook at 350 or 375?
350 degrees
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..!!!
I also used to bat a tablespoon of minced garlic.
You completely changed the recipe! How vey annoying to highjack this recipe and rate YOUR recipe!
There must be something wrong with this recipe. It says: “For a full pork loin reduce heat to 350 degrees and cook for about 10 minutes per pound.” 10 minutes per pound? That can’t be right. Does it mean 10 additional minutes per pound?
Sorry for the confusion…If you’re cooking a full loin (8-10 pounds), cook at 350 degrees for 10 min per pound. For example, if your loin is 8 pounds, you’ll be cooking it for 80 minutes at 350 degrees. Hope this helps!
I had a 4.8 for pound almost 5 lb and I cooked it for about an hour and 20 minutes. At 350°. It was absolutely fabulous.
Made. My recipe but coat wrong side of pork roast . What do I do?
The seasoning go all over the pork, it’s just the garlic that gets coated on the fat cap. Hope this helps!
I made this recipe for my family and they absolutely loved it . I didn’t cook mine for quite as long as we like our pork loin medium rare . I , however, only had a very small portion because I have lost 80 lbs over the last year and plan on continuing with the healthy lifestyle that got me there . It was delicious and I definitely would have liked to have a full portion but I only saw the headline for the nutrition information but no information that followed. Am I missing something?
So glad you enjoyed the recipe. I’ve updated the recipe card to show the information.
I have a 3.5lb roast. Cook at 375 or 350?
I would recommend 375.
Looking for my Christmas Eve pork loin recipe. Would love to try this, but wondering about a gravy ? Can I make a pork gravy from the drippings?
Of course! Melt butter down, add flour and stir for about a minute. Add in the pork drippings and extra broth, if needed, to make gravy. Enjoy!
Sabrina, this is a winner! My 3 pounds pork loin came out so moist and flavorful! I roasted it for 75 minutes. My family loved it! My 16 year old son can’t have enough. He suggested that we have this dish every day! Thank you for sharing this recipe with us.
That’s so awesome! Thanks for the 5 stars!
Your recipe looks gorgeous and delicious. My roast is 5.22#. Should I reduce the oven temperature to 350? Either way, about how long should I expect it to be in the oven? Many thanks!
Yes, you’ll want the oven set for 350. You’ll want to cook it for 20 min per pound. Make sure your meat thermometer reads 145 and then you’ll know it’s ready. Enjoy!
Hi! I saw the pan you used has like ridges in it. If my pan is just flat should I put a rack in it or just cook it in the flat pan alone? Looking forward to trying this.
You’ll be okay either way. Enjoy!
I cooked a 3.3 pound roast for 85 minutes as directed, recipe followed to the letter. Hands down the best tasting and most tender loin roast I’ve ever had! Thank you!!
My pleasure, Bob! So glad you enjoyed it!
This looks amazing! Your pictures look like it was browned before putting in the oven, but you made no mention of that. Do I brown it beforehand? Thanks!
Thanks so much!! No need to brown it before. 🙂
I’ve got the roast in the oven now. The only issue I had is that when I rubbed the spice mix on, it rubbed all the garlic off. In the end, I pierced the roast all over with a knife and inserted the pieces of garlic.
I was a little skeptical with so few ingredients however we just finished dinner and this was a hit (and I have three kids aged 5 and under). I did sprinkle some dried parsley and chives on top just to add some color, I will be making this again for sure!
Yay!! Thanks for taking the time to come back and letting me know how much you all enjoyed it! I know how hard it can be at times to find meals that that the whole family raves over.
Hi I’m caleb idk where I went wrong & I’m bummed, I cook my 4.83 lion roast 2hrs on 375* in my oven & it came out very dry. I seam like I’m the only one to mess this up. I’m going to try it it again. It’s my 1st roast ever so I guess there’s going to be trail & error with my oven. But was really looking forward to a Very juicy roast & it came out with an Internal temp of 192* why to high & dry. The saying grace is the fat back still giving it lots of flavor. Making a brown gravy to put over top of it now. It’s only for my wife & I & leftovers for days & use for other kinds of meals. Any help in what I did wrong? Should I of done 350* with a 4.83lb roast? It was hard to tell by readings & post? I was kinda in that gray area in weight. Thank u so much, the taste of seasoning is fantastic by the way!
It sounds like your oven might run a bit hot. I’m glad that you’re wanting to try new recipes so the next time you try it, give it less time.
Should I brown it on the stove before putting it in the oven or doesit stay pretty moist without doing so? Thanks!
No need to brown it before. Save yourself a step. 🙂
This was so unbelievably effortless and GOOD! The whole family loved it, and I will be making it again and again.
Thank you!
Dry. I followed the recipe, but it was very dry.
Hi! I plan to make this tomorrow but I was wondering how long do I have to cook if I’m adding fingerling potatoes and carrots to roast on the side? The pork loin is around 5lbs. Thanks!
I would think it may take around 2 1/2 hours for a pork loin that size with added vegetables. Make sure to use a meat thermometer to check for doneness.
I’m a 64 year old man, who has been cooking, Cajun food most of my life. But this year I had heart surgery, and found I needed to start cooking more healthy. So if you could, a Cajun who now lives in Texas now. Needs help with this.
I am cooking a pork roast to night. In the oven. Hopefully it will turn out ok.
Oh I have cooked your recipe before, it was delicious. Thanks Chep
This one is a keeper!!! It was amazing! It’s simple and delicious and I lost too much of it to begging dogs. I couldn’t blame them. For the last half hour the smell was so good that I kept checking the timer to see if it was done yet. I would make no adjustments to this. None! I’m glad I found your site and will be back often for the other gorgeous recipes.
Lucky dogs!! Thanks for dropping back by to let me know how much you enjoyed it! Look forward to seeing you around the site.
Can you make this with pork tenderloin?
You can adjust the recipe to use a pork tenderloin and cook at 375 degrees for 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°).
You’re Wonderful, Wonderful!
Patience is Your virtue.
Same questions over and over,
You’re so sweet in your replies.
Not a question for you but a God Bless You. I Hope that you have a wonderful weekend !?
You’re so sweet, Sarah! Thank you.
Can I use this recipe for a pork loin centre roast? It doesn’t have a fat cap on it. Is that still ok?
It needs to have a fat cap on it for this recipe. Sorry
There is no liquid is this correct? It’s been in the oven for 40 mins and no liquid. Is this correct ???
Yes, there is no liquid added to this. I hope you enjoyed it!
Making this recipe with a 5.87lb. Pork loin. How long do I cook it and at what temperature?
I would recommend cooking it at 350 degrees until it reaches an internal temperature between 145-160°F (20-25 min per pound, so roughly 2 hours).
Hi! I have a 4.44 lb that I want to cook. Unfortunately, I don’t have a meat thermometer. Can you tell me roughly how long to cook it? Thanks!
It’ll roughly need between 85 minutes and an hour and 45 min to cook. It’s really best to use a meat thermometer to get an accurate reading when checking for doneness.
How long should I cook it in the slow cooker?
Low for 6-8 hours.
I made the Garlic Pork Loin Roast tonight for my family and my visiting mother in law. Both my husband and his mom said this was the most tender Pork Loin they had ever eaten. It actually came out of the oven looking like the picture. I did tie it up as I saw this in the comments. It was delicious! I served it with sauteed mushrooms and brown gravy. Thank you for making the recipe so easy to follow.
You’re welcome Molly! So glad to hear you enjoyed it!
do I add water??
No need to add water to this recipe. 🙂
Do you cover this while cooking?
Nope
Just found your site yesterday and am LOVING it!! I want to try it all! I especially appreciate your collection of slow cooker recipes. I don’t use my slow cooker alot, but when I do want a slow cooker meal, well, that’s what I want. Made this tonight and with a couple of tweaks, it was stellar. A couple of suggestions about pork loin that your readers may benefit from that I didn’t see on your site. Since I’m a newby, possibly I missed a tutorial. First, it’s SO darn inexpensive. I usually buy a 9-10 pound whole loin. It has to be one of the least expensive good meats out there, price per pound. I rinse it, pat it dry, then thinking of what meals I may want to make with it, cut it up accordingly. I usually cut a 3 or so pound roast, a number of thick-ish chops, then a good bit of really thin sliced pieces for dishes like piccata. I generally leave the fat cap on since it can always be trimmed off later. For example, if doing a roast, you may want to leave the fat on since it can be a moisture source since it’s so lean. Once cut up, I seal with my food sealer and into the freezer it goes. Next, since pork loin is particularly lean and very easy to dry out, consider brining the roast. What ever chemical magic that happens with brining, it keeps lean meat moist. True for pork loin as well as poultry. There are a million brines on the web, but basically, you need 1 quart of water, about 1/4 cup salt and about 1/3 cup of something sweet…sugar, apple juice, cola….whatever has some sugar in it. Don’t heat your water, just stir until it’s all dissolved. Adjust to make sure you have enough to COVER your meat. Let it sit in the fridge for a couple of hours minimum, much more for a bigger piece of meat. Lastly, with the loin roasts, sometimes the thing can be kind of flat. Use butcher twine tied around about every 1-11/2 inches to cinch into a nice, evenly “round” roast. It’ll cook more evenly and more true to temp. Always brown your roasts a little on all sides before proceeding with whatever recipe you might be using, paying special attention to rendering down the fat.
I’ve just found your site today and am loving it!! I’ve looked and found about a zillion recipes that I want to try and especially appreciate your slow cooker collection. I don’t use my slow cooker a lot, but when I want a slow cooker recipe, well, that’s what I want ? I did want to offer a couple of suggestions about pork loin. It is SO inexpensive and if prepared right, delicious. I buy whole (9-10 lb) loins then cut them into roasts (maybe 3 lbs each, chops, thin slices for piccatta, etc.) I package and freeze using a vacuum sealer. The other thing…..a lot of times, your roast will be kind of flat. If so, once it’s trimmed and seasoned tie butcher string around every inch or so and tie snuggly to pull into a nice “round” shape. This makes it easier to cook to an even temp. Thanks so much for your site. I know Ill be a frequent visitor!!
All great tips, thanks!
Made this last night. It was AMAZING.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Thanks for your post. I had a behemoth 6 lb top loin that I divided just for this (and froze the the remainder). Super delightful…the only small change was to score the fat deeper into the meat so as to stuff the slivered garlic prior to the rub. Plastic wrapped the dressed loin in the fridge for 2 hrs (due to, well, LIFE, hahaha). Result: the most succulent pork loin infused with roasted garlic. Cannot wait for sandwiches tomorrow.
That sounds amazing!
Unbelievabley easy and tasty. Asparagus goes well with this pork recipe.
I’m getting ready to make this for the third time. My family loves this recipe and I love how simple it is!
This was honestly SUPER delicious!! As my husband said, it’s one of the best roasted pork dishes I’ve ever made and it was incredibly simple.
I only had black garlic instead of regular and due to its consistency, I was able to just rub it all over the pork without having to chop it. That was great and added a delicious layer of flavor. My roast was 2lb and needed about 50 min to get to 145 (which, just FYI, is the new accepted internal temp for pork – yay!). It was so juicy and I paired it with an onion fennel puree.
Will be saving this one! Thanks!
Thanks for the 5 stars! So glad you enjoyed it!
I plan to make this tomorrow. Sounds very good.
Plan on cooking a 12 LB pork loin tomorrow . How long is the cooking time? I do have a thermometer but would like a idea so know when to put in oven at 375*?
This looks amazing!
So sorry it took a while to respond. 🙁 I hope it turned out amazing for you. For the future though, when cooking a loin that large, I would reduce the tempature to 350 and cook it for 10 min per pound so roughly 2 hours.
If I understand correctly, the garlic goes on top of the fat cap, and the seasonings are rubbed into the pork meat. Should seasoning also be added to the top of the garlic/fat?
Yes 🙂
So are you supposed to eat the layer of fat when serving? I hope you don’t mind me asking.
It’ll render down so whatever fat is left is a matter of preference to the person eating it.
Could this be cooked in a crockpot? …
I have an amazing recipe for a Slow Cooker Bacon Garlic Pork Loin!
Could this 3 # Pork Roast be put in a slow cooker if so for how long & what temp.
Thank you so much it sounds so good!
I would suggest cooking a 3 pound pork roast in a slow cooker for low for 10-12 hours or high 6-8. I hope you enjoy it!
I bought a 6 pound roast…375 for roughly how long???
You’ll want to cook it for 8-11 minutes per pound at 350 degrees.
What kind of pan did you use? Was the roast just placed in the pan or on a rack in the pan?
Right before the recipe in the post, I added a link to the 9×13 pan I used for the recipe. Hope this helps!
I don’t see anywhere that says what the oven setting should be? The only mention is to turn it down to 350 for a full loin. Does the half loin get cooked at 375?
Yes, 375. Sorry, I must have missed putting that in the recipe card. Thanks for letting me know.
Hello 🙂 Is this cooked in 350F? I would love to try this one as it looks really appetizing! 🙂
Thanks, Lisette! You need to cook it at 375. I really hope you enjoy it!!
At what oven temperature do you bake a 3-4 lb. roast? You only said at a high heat- what does that mean?
Thanks for catching that! The oven should be at 375. I just updated the post to reflect that.
Maybe I missed it, but I don’t see what temperature to cook at if it is not a FULL loin…??
So sorry about that. Obviously I need more coffee before hitting post, lol. The temperature is 375. I updated the post.
Do you cover this with foil while it’s in the oven?
No need to cover this while it’s in the oven. I hope you enjoy!
Oh my gosh! This looks so good!
Thanks Krista!
This pork loin looks absolutely incredible! Your tips are so helpful!
Thanks Anna!
Definitely trying this! I know my family will love it!
Enjoy!
I love a good pork recipe! I have to try this out soon!
I hope you enjoy it, Amy!
This roast looks amazing, and I love how simple it is!
Thanks Dee!
I love pork roast and garlic and your Ultimate Garlic Pork Loin Roast looks so good! I appreciate you sharing the recipe, Sabrina!
You’re welcome Deb! I hope you enjoy it!
How long should I bake a 6 lb. pork loin and at what temp. ?
You’ll want cook it for 8-11 minutes per pound at 350 degrees.
You sure about that? I’ve had a 1.5 pound roast in the oven for 45 mins at 375F and internal temp is only 75 degrees…
You’ll want to cook it until it has an internal temperature of 145-160°F, which usually takes 20-25 minutes per pound.