Are you looking for a delicious and succulent garlic roast pork loin recipe that will tantalize your taste buds and impress your friends and family? Look no further! This article will provide you with a comprehensive guide to creating a mouthwatering garlic roast pork loin that is sure to become a hit at any dinner table. From selecting the perfect pork loin to marinating it in a flavorful blend of herbs and spices, to roasting it to tender perfection, we will take you through each step of the process, ensuring that you end up with a dish that is both visually appealing and bursting with flavor. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that will leave you craving for more!
Here are our top 10 tried and tested recipes!
ROAST PORK LOIN WITH GARLIC AND ROSEMARY
Steps:
- Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.
SLOW COOKER HONEY-GARLIC PORK LOIN ROAST
The slightly sweet and tangy garlic sauce pairs perfectly with the mild-flavored pork loin.
Provided by Cmahla
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Season pork with salt and pepper. Place pork in the hot skillet and sear until brown on all sides, about 3 to 4 minutes per side. Transfer pork to a 6-quart slow cooker.
- Add garlic cloves to the skillet. Cook, stirring often, over medium-high heat until brown, about 5 minutes. Add onion and cook until softened, about 3 minutes. Sprinkle flour over garlic and onion and cook, stirring, for 2 minutes.
- Pour chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in lemon juice, Italian seasoning, salt, and pepper, and bring to a boil. Pour broth mixture and honey over the pork in the slow cooker.
- Close the lid and cook on High for 3 hours or on Low for 6 hours, until pork is fork-tender. Transfer pork to a platter and let rest for 5 minutes. Pour cooking liquid into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick, 2 to 3 minutes. Lightly mash the garlic cloves. Slice the pork, and serve with the mashed garlic cloves and sauce.
Nutrition Facts : Calories 337.3 calories, Carbohydrate 16.1 g, Cholesterol 81.6 mg, Fat 17.4 g, Fiber 1.1 g, Protein 28.7 g, SaturatedFat 5.7 g, Sodium 216.2 mg, Sugar 10 g
HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
- 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
- 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.
GARLIC ROAST PORK LOIN
Provided by Food Network
Number Of Ingredients 6
Steps:
- Place rack in center of oven. Heat oven to 500 degrees. With the point of a paring knife, make 1/2-inch slits toward the center all around the roast. Insert the garlic in the slits, accompanied by a needle of rosemary, if using. Rub roast generously with salt and pepper. Place roast and bones, if available, in a roasting pan just large enough to hold them. Roast for 45 to 50 minutes, or until meat reaches an internal temperature of 140 degrees. The meat might still be slightly pink, but this is fine. Don't overcook the roast, or it will be dry and unappealing. Remove roast and bones to a platter. Let meat rest before slicing across. Snip off strings. Juices will collect better in a platter than on a cutting board.
ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME
Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.
Provided by Shabby Sign Shoppe
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F
- Line 13 x 9 x 2" roasting pan with foil.
- Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
- Place pork, fat side down, in prepared roasting pan.
- Roast pork 30 minutes.
- Turn roast fat side up.
- Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
- Remove from oven; let stand 10 minutes.
- Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
- Cut pork crosswise into 1/3-inch-thick slices.
- Arrange pork slices on platter.
- Pour pan juices over.
- Garnish with rosemary sprigs, if desired.
PORK LOIN ROAST WITH FENNEL-GARLIC RUB
Provided by Shelley Wiseman
Categories Garlic Pork Roast Easter Dinner Meat White Wine Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Prepare the rub:
- Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
- Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
- Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
- Roast the pork loin:
- Preheat oven to 350°F.
- Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
- Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
- Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
- Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
- Transfer the bones to a large serving platter and arrange meat on the bone.
- Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
- Serve sauce alongside meat.
HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS
The secret to pork loin is that it's as simple as it is exceptionally flavorful. We up the impressive presentation by rolling the loin in a buttery herbed breadcrumb mixture. Served with roasted pears, onions and garlic, it's a dish that feels special, despite its simplicity.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Sprinkle the pork all over with a good pinch of salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add 2 tablespoons oil; add the pork and cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer the pork to a cutting board.
- Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary and minced garlic; cook, stirring, until fragrant, about 1 minute. Stir in the breadcrumbs and 1 teaspoon salt; cook, stirring, until golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax paper or parchment.
- Brush the pork with the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the center of the skillet. Halve the garlic heads crosswise, then add to a large bowl with the pears, onion, remaining 2 tablespoons oil, 1/4 teaspoon salt and several grinds of pepper. Toss until evenly combined, then add to the skillet surrounding the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
- Meanwhile, place the skillet with the roasted pears and onions over medium-low heat. Add the vinegar and cook until almost all the vinegar has been absorbed and the pears look glossy, about 2 minutes. Sprinkle with more chopped parsley. Slice the pork and serve with the roasted garlic, pears and onions.
GARLIC ROAST PORK LOIN
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 1h
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 500 degrees.
- With the point of a paring knife, make half-inch-deep slits, pointing toward the center, at half-inch intervals all around the roast. Insert garlic in slits, accompanied by a needle of rosemary, making sure both are below meat surface. Rub roast generously with salt and pepper.
- Place roast and bones in a roasting pan just large enough to hold them, on middle rack of oven. Roast 45 to 50 minutes, until meat reaches an internal temperature of at least 140 degrees. The meat might still be slightly pink, but this is fine. Do not overcook roast, or it will be dry and unappealing.
- Remove roast and bones to a platter. While preparing sauce, let meat rest before slicing across. Snip off strings. Juices will collect better on a platter than on a cutting board.
- Spoon off any fat from roasting pan. Place pan on top of stove over high heat. Add wine and bring to a boil. Scrape with a wooden spoon to remove glaze that will flavor sauce. Cook until reduced by half. Serve in sauce boat or bowl, along with roast.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 9 grams, Carbohydrate 1 gram, Fat 16 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 402 milligrams, Sugar 0 grams
GARLIC STUDDED ROAST PORK LOIN
Categories Pork Roast Low Carb Quick & Easy
Number Of Ingredients 6
Steps:
- 1. Mix thyme, cloves or allspice, salt, and pepper. Coat garlic slivers in spice mixture. Poke slits in roast with point of paring knife; insert garlic slivers. Rub remaining spice mixture onto meat. Wrap roast in foil; refrigerate 2 to 24 hours (can be refrigerated up to three days). 2. Adjust oven rack to center position and heat to 475 degrees. Take meat directly from refrigerator, remove foil, and place on cake rack set in shallow roasting pan. Roast exactly 30 minutes. 3. Remove meat from oven; immediately reduce oven temperature to 325 degrees. Insert instant-read meat thermometer at one end of roast, going into thickest part of the center (temperature will range from 80 to 110 degrees); let roast rest at room temperature, uncovered, for exactly 30 minutes. (At this point roast's internal temperature will range from 115 to 140 degrees.) After this 30-minute rest, remove meat thermometer, return meat to oven, and roast until meat thermometer inserted in thickest part of roast reaches an internal temperature of 145 degrees, 15 to 30 minutes longer, depending on roast's internal temperature at end of resting period. Since roast may cook unevenly, take temperature readings from a couple of locations, each time plunging thermometer to center of meat and waiting 15 seconds. 4. Let roast stand at room temperature, uncovered, for 15 to 20 minutes to finish cooking. (The temperature should register between 150 and 155 degrees.) Slice meat thin and serve.
ROAST LOIN OF PORK WITH CARAWAY, LEMON AND GARLIC
This recipe is a wonderful addition to a celebratory feast, or a weekend winter meal. Some advice if you can't find a loin on the bone: Buy a boneless rolled pork loin and stab it in several places with a knife, then push small amounts of the spice paste into the meat. Smear the rest all over. The aroma of caraway and clove sweetly permeates the meat alongside the sweet-sharpness of the garlic and the out-and-out sharpness of the lemon. The result is robust without being heavy, and the apples roasted alongside the pork provide a juicy edge and a beautiful accompaniment.
Provided by Nigella Lawson
Categories dinner, roasts, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Set pork aside at room temperature. Using a mortar and pestle, crush garlic with 1 teaspoon salt to make a paste. Add (but do not crush) cloves, caraway, lemon juice, chili oil and black pepper to taste. Crumble in bay leaves, and mix well.
- Place pork loin rind-side down; there will be a groove running along its length where chops join with bone. Rub spiced garlic paste into groove. Rub any extra paste around pork, leaving rind dry. Coat bottom of a roasting pan with 1 tablespoon olive oil, and place onion disks in an overlapping line down length of pan. Place pork rind-side up on onion, and sprinkle lightly with salt.
- Roast pork for 1 1/2 hours. After 45 minutes of roasting, score apples around circumference, and if necessary, trim bottoms so they sit upright without wobbling. Arrange apples in roasting pan, and continue to cook everything together for 45 minutes.
- To serve, remove pan from heat and allow to rest for 10 minutes. Transfer pork to a carving board, and slice into chops. Serve each chop with a baked apple.
Nutrition Facts : @context http, Calories 780, UnsaturatedFat 25 grams, Carbohydrate 29 grams, Fat 44 grams, Fiber 5 grams, Protein 65 grams, SaturatedFat 15 grams, Sodium 553 milligrams, Sugar 20 grams, TransFat 0 grams
Tips:
- For a crispy and flavorful pork loin, ensure the oven is preheated to the correct temperature before roasting.
- Use a meat thermometer to ensure the pork loin reaches the desired internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium.
- If the pork loin starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
- Let the pork loin rest for 10-15 minutes before carving to allow the juices to redistribute, resulting in a more tender and flavorful roast.
- Experiment with different marinades or rubs to create a unique flavor profile for the pork loin.
- Serve the pork loin with roasted vegetables, mashed potatoes, or a simple green salad for a complete and satisfying meal.
Conclusion:
The garlic roast pork loin is a versatile and flavorful dish that can be enjoyed for dinner or special occasions. With its tender texture, crispy skin, and aromatic garlic flavor, this recipe is sure to be a hit. Whether you choose to marinate the pork loin overnight or simply season it with a simple rub, the result will be a delicious and satisfying meal. So next time you're looking for a hearty and flavorful main course, give this garlic roast pork loin a try – you won't be disappointed.
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