5 from 75 votes
Roasted Pork Loin Recipe
This Roasted Pork Loin Recipe features a seasoned pork loin studded with whole garlic cloves, coated with a spiced rub including smoked paprika and brown sugar, then roasted until juicy and tender. The technique ensures a flavorful crust and a moist interior, with resting time preserving juices. It produces a classic pork roast with aromatic garlic and subtly smoky sweetness.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
6
servings
Calories:
377 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2.5-3 pound pork loin not tenderloin
- 2 tablespoons olive oil plus more for the pan
- 6-9 cloves garlic whole - use less if you want
- 5 cloves garlic minced - use less if you want
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees F.
- Next, lightly grease a baking dish with some olive oil.
- Add the pork loin to a large bowl, pierce with a small knife 9 holes on top, or make as many based on how many cloves you will use. Fill those holes with 9 whole garlic cloves.
- Then, in a small bowl, mix the seasonings and olive oil to make the rub. Coat the pork loin evenly on all sides, making sure it’s well covered for the best flavor.
- Add the pork loin to the prepared baking pan, fat side up.
- Cook for 50-55 minutes for medium to medium-well doneness (150-155 degrees F for internal temperature). Cook for 60-70 minutes for a well to be well-done, or until it has reached a temperature of 160-165 degrees F.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
Cup of Yum
Notes
- Allow the pork to rest at least 10 minutes after roasting to retain juices and ensure tenderness.
- Adjust cooking time for larger pork loins; use a meat thermometer for accurate internal temperature.
- Roast with the fat side up to help keep the meat moist during cooking.
- Browning the loin in a hot skillet before roasting can enhance crust and flavor but is optional.
- To prevent over-browning, loosely tent the pork with foil if it darkens too fast in the oven.
- Use a meat thermometer to ensure the pork reaches safe and preferred doneness (150-165°F).
Nutrition Information
Calories
377kcal
(19%)
Carbohydrates
4g
(1%)
Protein
50g
(100%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Cholesterol
142mg
(47%)
Sodium
306mg
(13%)
Potassium
855mg
(18%)
Fiber
0g
(0%)
Sugar
3g
(6%)
Vitamin A
165IU
(3%)
Calcium
15mg
(2%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 377
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 50g | 100% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 142mg | 47% |
| Sodium | 306mg | 13% |
| Potassium | 855mg | 18% |
| Fiber | 0g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 165IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.