With a handful of ingredients you can have this incredible Pork Loin Roast that’s perfect for a weeknight meal, yet fancy enough for your holiday dinner or parties!
Rosemary, garlic and pork are a great combination and when paired together we end up with a delicious pork roast that’s so delicious, everyone will love. Pork loin is easy enough to cook on a weeknight but you can also dress it up for a special occasion. That’s why pork loin is so great.
This roast is a wonderfully versatile entree, extremely easy to prepare but you always end up with great results. It’s a simple recipe with just a handful of ingredients, fabulous on both a boneless cut of pork or even a crown roast.
What Is the Difference Between Pork Tenderloin and Pork Loin?
Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different.
Pork tenderloin is thin and small and comes from the muscle that runs alongside the backbone. A pork loin is wide enough that you can cut steak-like pieces from it and comes from the back.
Can You Substitute Pork Loin for Pork Tenderloin?
The two are not usually easily interchangeable because they do cook differently, so for this recipe I recommend using a loin.
Pork tenderloin and pork loin are not easily substituted in recipes—if you’re looking to cook a pork tenderloin recipe, the timing and heat indications will be inaccurate for a pork loin, and vice-versa.
Ingredients Needed For Garlic Pork Loin Roast
Here’s what goes into my pork loin roast (please scroll down for complete printable recipe):
- Pork loin – for this recipe I use 4 pound of pork loin.
- Olive oil – just a little bit for brushing over the loin so that the herbs and spices stick to it better.
- Rosemary – a must for a pork roast.
- Spices – such as garlic, salt and pepper. Use as much garlic as you like, same with salt and pepper.
How To Make Garlic Pork Loin Roast
- Prepare your oven: Preheat your oven to 375 F degrees and arrange the rack in the middle of the oven
- Prepare the meat: Drizzle the olive oil over the pork loin. In a small bowl mix together the garlic, salt, pepper and rosemary. Rub this all over the pork.
- Cook: Cook the pork for 45 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145 to 160 F degrees.
Tip: Transfer the pork roast to a cutting board, cover it with aluminum foil and let it rest for at least 15 before cutting into it.
At What Temperature Is Garlic Pork Loin Roast Done?
Use a meat thermometer to accurately tell if your pork is cooked. Insert a meat thermometer into the center part of the pork and the temperature reads at least 145F/62.8C to 160F/71.1C.
How Do You Store Leftover Pork Loin Roast
Refrigerate the pork roast in shallow airtight containers or wrap tightly with heavy-duty aluminum foil or plastic wrap. Cooked pork roast will last for 3 to 4 days in the refrigerator.
Can You Freeze This Pork Roast
Yes, you can! Freeze in covered airtight containers or heavy-duty freezer bags, or wrap tightly with heavy-duty aluminum foil or freezer wrap. It will last in the freezer for 2 to 3 months.
How To Serve Pork Roast
Pork roast will go with all sort of sides. Here are some suggestions:
- Potatoes Au Gratin
- Mashed potatoes
- Easy Oven Roasted Potatoes
- White Beans with Bacon And Herbs
- Brandy Glazed Carrots
- Old Fashioned Green Beans
Here Are Some Other Great Recipes To Try:
Craving More? Follow Along:
Pork Loin Roast
- 4 pound pork loin
- 6 cloves garlic minced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 tablespoon olive oil
- 1 tablespoon rosemary fresh, minced
- Preheat your oven to 375 F degrees and arrange the rack in the middle of the oven.
- Drizzle the olive oil over the pork loin. In a small bowl mix together the garlic, salt, pepper and rosemary. Rub this all over the pork.
- Cook the pork for 45 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the pork reads anywhere from 145 to 160 F degrees.
- Transfer the pork roast to a cutting board and let it rest for at least 15 to 20 minutes before cutting into it.