Imagine cutting into a perfectly roasted pork loin, where each slice reveals tender, juicy meat studded with golden, aromatic garlic cloves that promise an explosion of flavor in every bite. This Garlic Studded Pork Loin Roast isn't just a meal—it's a culinary experience that will transform your dinner table from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat your family to a restaurant-quality meal at home, this recipe is your golden ticket to becoming a kitchen hero.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pork loin roast (3-4 lbs)
- 10 cloves garlic, peeled
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh rosemary, for garnish
Instructions
- Remove the pork loin roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 375°F (190°C). This temperature will help create a golden, crispy exterior while keeping the inside juicy.
- Using a sharp paring knife, create small deep incisions all over the surface of the pork loin, spacing them about 1-2 inches apart.
- Peel the garlic cloves and slice each clove lengthwise to fit into the incisions you've made in the pork loin.
- Carefully insert a garlic clove into each incision, pushing it deep into the meat to ensure it stays in place during roasting.
- Drizzle the olive oil over the entire surface of the pork loin, using your hands to massage it evenly into the meat.
- Generously season the roast with salt and freshly ground black pepper, making sure to coat all sides thoroughly.
- Place the garlic-studded pork loin in a roasting pan or large oven-safe skillet with the fatty side facing up.
- Insert a meat thermometer into the thickest part of the roast, ensuring it doesn't touch fat or bone.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the roast from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender result.
- After resting, transfer the pork loin to a cutting board and slice against the grain into 1/2-inch thick pieces.
- Garnish with fresh rosemary sprigs for added aroma and visual appeal before serving.
- Serve hot with your choice of side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.
Tips
- Temperature is Key: Always let your pork roast rest at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Garlic Insertion Technique: When studding the pork, make sure to create deep, angled incisions so garlic cloves nestle securely inside the meat.
- Meat Thermometer Magic: Use a reliable meat thermometer to hit the perfect 145°F internal temperature—this guarantees a juicy, never-dry roast.
- Resting Matters: Never skip the 10-15 minute resting period after roasting. This allows meat juices to redistribute, ensuring maximum tenderness.
- Flavor Boosting Hack: For an extra flavor punch, consider rubbing the roast with herbs like thyme or rosemary before roasting.
- Crispy Exterior Secret: Pat the pork loin dry before adding oil and seasonings to help achieve that beautiful golden-brown crust.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 95mg
