Best Garlic Pork Loin 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.

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE

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.

SLOW COOKER HONEY-GARLIC PORK LOIN ROAST

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.

HERB AND GARLIC ROAST PORK LOIN WITH ROASTED PEARS AND ONIONS

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.

ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE

Steps:

• Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
• Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
• Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
• Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
• Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

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.

ROASTED PORK LOIN WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 350°F.
• Rub the pork loin with rosemary, garlic, salt and pepper and place it in a roasting pan. Pour the wine into the bottom of the pan.
• Roast the pork for about 1 1/2 hours, basting occasionally with the wine and juices from the bottom of the pan. The pork is cooked when a meat thermometer measures 160°F.
• Remove it from the oven and let the meat rest about 15 minutes before slicing.

GARLIC ROAST PORK LOIN

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.

ROASTED PORK LOIN WITH MUSTARD GARLIC AND HERBS

Steps:

• Preheat oven to 350F degrees.
• Slice small slits all over the pork loin; insert the garlic slivers into the holes.
• Spread the Dijon mustard evenly over the entire loin, using your hands or a spatula. Sprinkle loin with the herbes de Provence, the salt and the pepper.
• Place on a roasting rack set in a roasting pan and bake for about 1 hour, or until meat thermometer reaches 155 degrees.
• Remove from the oven, and let rest for 5-10 minutes before slicing.

PORK LOIN ROAST WITH FENNEL-GARLIC RUB

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.

LEMON GARLIC ROASTED PORK LOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Cut slits 1/2 to 3/4 inches apart all over pork loin and push garlic into each slit. Sprinkle lemon zest, lemon juice, and rosemary over the pork. Spread 1 tablespoon olive oil over the pork. Season with salt and pepper.
• Coat a roasting pan with remaining 3 tablespoons olive oil. Add potatoes, carrots, and onions. Drizzle melted butter over vegetables; stir until lightly coated.
• Roast in the preheated oven until starting to soften, about 20 minutes. Remove from oven. Stir in asparagus. Place pork loin on top.
• Return to oven and continue roasting until an instant-read thermometer inserted into the pork reads at least 138 degrees F (59 degrees C), about 35 minutes.
• Transfer pork to a cutting board and wrap with aluminum foil.
• Continue roasting vegetables until tender, 10 to 15 minutes more.
• Uncover pork and slice. Serve with roasted vegetables.

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC

Steps:

• Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
• In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
• Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

GARLIC ROSEMARY ROASTED PORK LOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Crush garlic with rosemary, salt and pepper, making a paste.
• Pierce meat with a sharp knife in several places and press the garlic paste into the openings.
• Rub the meat with the remaining garlic mixture and olive oil.
• Place pork loin into oven for 2 hours, turning and basting with pan liquids.
• After 2 hours remove pork roast to a platter.
• Heat the wine in the pan and stir to loosen browned bits of food on the bottom.
• Serve with pan juices.

GLAZED PORK LOIN WITH CILANTRO AND GARLIC

Steps:

• 1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all the brine ingredients in a blender, or in a large bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.
• Place the loin in an extra-large resealable plastic bag, pour the brine over the top, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat the meat. Refrigerate for at least 6 hours, or up to 12.
• 2. Preheat an indirect barbecue with a drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple), or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 250°F.
• 3. Combine all of the seasoning blend ingredients.
• Place all of the glaze ingredients in a jar with a tight-fitting lid and shake to combine. Set aside.
• 4. Remove the loin from the brine and lightly pat dry with paper towels.
• Sprinkle the rub evenly on all sides.
• Using your hands or a brush, evenly, but lightly, coat the loin with canola oil.
• Insert a remove thermometer into the center of the meat.
• 5. Place the loin in the cooker and cook until the internal temperature reaches 135°F, about 1 hour and 15 minutes.
• 6. Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush the loin with the glaze and return to the cooker until the internal temperature reaches 145°F, about 15 minutes. At this point the meat will be slightly pink in the center; cook for an additional 5 to 10 minutes for more well-done.
• 7. Pour about half of the remaining glaze on a cutting board and top with the loin. Let rest for 10 minutes.
• 8. Slice the meat into 1/4-inch slices. Dredge the slices in the glaze, adding additional as needed to coat the exposed sides. Sprinkle with fleur de sel and pepper.

GARLIC ROSEMARY ROASTED PORK LOIN WITH GRAVY

Steps:

• 1. Assemble and prep all ingredients.
• 2. Place roast on your preferred, flat work surface. (I use a piece of freezer paper on a counter.)
• 3. Tie roast in the butcher's style or tie with several lengths of butchers twine around roast. (This helps to ensure a more uniform shape and even cooking.)
• 4. Use a paring knife to make a dozen or more 2 inch deep narrow and fairly evenly spaced slits in roast.
• 5. Insert a sliver of garlic and a small sprig of rosemary "leaves" (NOT the whole stem,) rather deeply, into each slit.
• 6. Thread a stem of rosemary under the twine down the center of one or both sides of the roast (optional.)
• 7. Sprinkle generously with salt and fresh ground black pepper, then drizzle and rub all sides of the roast with olive oil.
• 8. Place oven rack in middle position and preheat oven to 350 degrees F. (Photo: meat lifters & heavy duty tongs)
• 9. Drizzle enough olive oil into a large skillet to cover the bottom; on medium-high heat on stove top, heat oil to a shimmer.
• 10. Place roast in hot skillet and brown on all sides for approximately 1 1/2 to 2 minutes each turn. (Use sturdy tongs or meat forks to turn roast.)
• 11. Remove from heat; cover skillet with lid or tightly fitted aluminum foil.
• 12. Bake at 350 degrees F for approximately one hour or until meat thermometer inserted into center of thickest part reads 150 degrees F. (If roast looks a little pale, increase oven temperature to 475 degrees F, remove lid or foil, remove rosemary stem/stems from underneath twine and roast for an additional 10 to 15 minutes to brown.
• 13. Transfer roast to platter; tent with foil; let rest while making gravy.
• 14. Gravy: Pour juices from pan into fat separator or skim fat from juice. (You should have about 1/2 cup juice.) Pour juice, from separator or skillet, into measuring cup or bowl; whisk in 1/4 cup all purpose flour until smooth.
• 15. Pour into skillet, add 2 cups pork or chicken broth; stirring constantly, bring to boil over medium-high heat for 2 to 3 minutes.
• 16. Stir in 1 teaspoon soy sauce, 1 teaspoon balsamic vinegar and salt and pepper to taste.
• 17. When thickened to desired consistency, remove from heat, cover and keep warm until served.
• 18. Cut and remove twine and rosemary branches from roast. Slice as desired.
• 19. Serve with gravy. Garnish with rosemary stems or sprigs, if desired.
• 20. Cover and refrigerate all leftovers.

CROCKPOT GARLIC & LEMON PORK LOIN

Steps:

• 1. Spary your crockpot with cooking spray. Purchase a Garlic and Lemon Pork Loin Roast at your market. Remove plastic packaging and put into Crockpot.
• 2. Set temperature control on high for two (2) hours. After two hours, continue cooking on low for another two(2) hours. If you do not have a temp control on yours, cook it on high for two hours and test it to see if it is done, by using a fork. If it goes in easily, it is done. If not, continue cooking checking each hour.
• 3. for those of you with a temp control: this can be cooked even longer but it will fall apart on you. I have made this time and time again and it is just the right time for making perfect cuts. Serve with mashed potatoes and veggies of choice with Pork You may take McCormicks packaged Pork Gravy mix and use two pks to make a gravy with the juice from the Pork. It is up to you. If no gravy..........use Butter for potatoes or mix in a cup of sour cream and chives. ENJOY

PORK LOIN CHOPS WITH GARLIC SAUCE

Steps:

• Salt and pepper pork.
• Heat oil and butter in skillet.
• Dredge chops in flour.
• Fry on med-hi until browned on both sides.
• Reduce heat to low, cover and simmer for 10 minutes.
• Remove chops and keep warm.
• To skillet add garlic.
• Cook 1 minute until garlic is soft.
• Add cream, cook for 1 minute.
• Add 1 t butter, stir to mix well.
• Serve chops with sauce on top.

ROAST PORK LOIN WITH ROSEMARY AND GARLIC

Steps:

• Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
• Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.
• Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours. Transfer to a carving board; let rest at least 10 minutes.
• Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
• DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.

ROASTED PORK LOIN WITH ROASTED GARLIC VINAIGRETTE

Steps:

• Preheat the oven to 475 degrees F.
• For the roasted garlic:
• Cut the bulbs of garlic in half crosswise into a top and bottom. Place the garlic halves on a sheet of foil, drizzle with olive oil and sprinkle with salt. Fold the foil up and around the garlic halves, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Keep the garlic in the foil and let cool slightly.
• For the pork:
• Place the pork loin in a medium, heavy roasting pan. Season all sides with salt and pepper. Place the pork in the oven 30 minutes after the garlic has started roasting. Roast until an instant-read thermometer registers 140 to 145 degrees F, about 30 to 40 minutes. Remove the roasting pan from the oven, tent the pork loin with foil, and let rest for 15 minutes.
• For the vinaigrette:
• Remove the garlic from the foil. Remove the cloves by squeezing the base of the garlic. Place the garlic, parsley, and balsamic vinegar in a blender. Pulse the machine until blended. Drizzle the oil into the blender while the machine is running. Add the sugar, salt, pepper, and water and blend until incorporated.
• To serve:
• Slice the pork into 3/4-inch thick slices and transfer to a serving platter. Drizzle some of the vinaigrette over the pork and pass the remaining vinaigrette alongside the pork in a small dish.

ROASTED PORK LOIN WITH BRUSSELS SPROUTS, SHALLOTS AND GARLIC

Steps:

• For the marinade: In a medium bowl, whisk together the Dijon mustard, grainy mustard, the zest and juice from one of the lemons, white wine, fresh thyme, and the butter. Put the pork loin directly into the mixture, smoothing it on the meat like a paste. Refrigerate.
• Preheat the oven to 350 degrees F. Heat a large skillet over high heat. Add 2 tablespoons of the olive oil. When the oil begins to smoke, remove the skillet from the direct heat. Remove the pork loin from the bowl, leaving behind any excess mustard mixture.
• Reserve the mustard mixture. Season the meat on all sides with salt and gingerly place the pork loin in the hot oil. Put the skillet back on the heat and brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs (or two large spoons) to gently (but firmly) rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes.
• Meanwhile, toss the garlic cloves, Brussels sprouts, and shallots in a bowl with the remaining olive oil, and white wine. Season with salt and the chili flakes. Place the vegetables evenly in the bottom of the roasting pan. When the pork is browned on all sides, remove it from the skillet and place it on a rack in the roasting pan. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour any remaining marinade over the pork.
• Finishing and serving the pork: Place the roasting pan in the center of the oven and cook for 35 to 45 minutes. Test the temperature in the center of the loin.
• If underdone, cook for 5 to 10 additional minutes and test again. Remove the pork from the pan and allow it to "rest" for 10 minutes. Place the roasting pan on top of the stove. Put the heat on low and add the Sherry vinegar and the remaining lemon zest and juice. Stir to blend with the vegetables. Taste for seasoning, then sprinkle with the breadcrumbs.
• Place the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top.