Roasted to tender perfection, this easy Garlic Butter Pork Loin Roast recipe is bursting with garlic butter flavor!
This Garlic Butter Pork Loin Roast qualifies for an awesome good old fashioned Sunday dinner or date night at home. It’s a feed the in-laws special kind of dish that does not cheat on flavor.
Should I say sorry not sorry? I will say I’ll try just about anything for the sake of my followers so yes, I sacrificed my heart to put butter and lots of garlic on top of the fat cap on a pork roast for you and boy is it delicious!
So does the healthy garlic balance out the butter, umm who cares. It’s worth it. Just eat a salad tomorrow and go for a good walk.
It always turns out fabulous. First, I always use a meat thermometer and sear it so those complex flavors have a chance to develop.
And when it’s done let it rest so those juices are reabsorbed. If you cut into too soon, they will just run away and be lost forever.
I’m including 3 ways to prepare this Garlic Butter Pork Loin Roast below; oven method, pressure cooker method, and a slow cooker method. This lets you choose the method you prefer to use to cook it.
The one in this picture is oven method, but I’ve made pork roasts all of these ways. They all work really well. It is just a matter of how much time I have.
We watch the sale ads, and pork loins are one of the most affordable cuts of meat out there.
However, if you want to use a pork tenderloin you can. You are not going to have that fat cap to score through and they will cook up quicker because they are thinner around. Just make sure that you are using a meat thermometer and you’ll be fine.
What can you serve with this [page_title]?
- Bacon Cheddar Ranch Cauliflower Casserole is my new favorite side dish and it happens to be Keto for those who are low carb lovers.
- Cucumber Tomato Salad is wonderful any time of year and super healthy.
- Crispy Skillet Brussels Sprouts with Bacon & Garlic Butter one of my top recipes of all time. So many people have said best Brussels sprouts ever.
- Sweet Creamed Corn Casserole is always a good answer A must have at any family gathering. I made this Sweet Creamed Corn Casserole one time and now everyone wants it and it goes quick. A true Southern favorite!
- What is the best way to thaw frozen meat? The best way to defrost meat is in the refrigerator in its wrapping and placed in a large mixing bowl or container that won’t leak while it thaws, so everything in fridge stays clean and protected from thawing raw meat. Follow these guidelines for defrosting pork in the refrigerator:
- Small roast will take 3-5 hours per pound
- Large roast will take 4-7 hours per pound
- When you getting ready to prepare your dinner, the pork can be set out a while to get near room temperature, not cold straight from the fridge, so remove it about 30 minutes or so, still covered, and set in a cool place.
- Make sure to let your roast rest before slicing. Resting your Pork loin will allow the meat to cool a bit, and retain the juices, providing a more tender and flavorful dish. If you slice too soon, or just out of the oven you’ll lose a lot of the natural juices all over the cutting board. So just loosely tent with foil for 10-15 minutes while finishing up the side dishes and getting the table set.
- The National Pork Board recommends cooking Pork to 145 degrees Fahrenheit
- Can pork be refrozen if it has thawed? According to the USDA, once the food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. After cooking raw foods which were previously frozen, it is safe to freeze the cooked food.
- While your prepping, set meat out, and allow it to come to room temperature. This will help to speed up the cooking process some.
- For best results using paper towels, pat your meat dry.
- Use internal thermometer to be sure it’s thoroughly cooked.
- Let rest 10-15 minutes before carving.
If you LOVE this [page_title] recipe, try this Garlic Herb Pork Roast and Creamy White Wine Gravy OR this Pork Roast with Brown Sugar Apple Dijon Glaze!
Do you happen to have some leftovers from this recipe? A great recipe for leftover pork is Roast Pork and Garlic Sauce.
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For Pressure cooker method add 1 full cup chicken broth Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
Pressure Cooker Method:
Slow Cooker Method:
Serving Size 4 oz.
Amount Per Serving Calories 536Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 207mgSodium 242mgCarbohydrates 1gFiber 1gSugar 0gProtein 63g
For Pressure cooker method add 1 full cup chicken broth
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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