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 Garlic Butter Pork Loin Roast?
- 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!
Some tips:
- 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 Garlic Butter Pork Loin Roast 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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Garlic Butter Pork Loin Roast
Roasted to tender perfection, this easy Garlic Butter Pork Loin Roast recipe is bursting with garlic butter flavor!
Ingredients
- 2 tablespoons extra virgin olive oil
- 2-3 lb pork loin
- 4-5 cloves cloves diced garlic
- 1 teaspoon smoked paprika
- 2 tablespoons Italian Herb Seasoning
- Kosher or sea salt and fresh cracked pepper
- 6 tablespoons butter
- fresh parsley for garnish
- For Pressure cooker method add 1 full cup chicken broth
Instructions
Oven Method:
- Preheat oven to 425 degrees.
- Line roasting pan with aluminum foil.
- Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
- In a large pan, heat oil medium high to sear the meat.
- Add to pan, and cook on all sides until dark golden brown.
- Transfer to roasting pan.
- Rub garlic into the slits you made on top and add paprika, Italian seasoning and salt and pepper. Place tabs of butter on top.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the loin (about 25 minutes per pound).
- Roast in oven for 15 minutes at 425°F then lower the temperature to 300°F and continue to roast for another 1 hour 20-30 minutes. Insert thermometer to insure it’s fully cooked to a temp of at least 145°F.
- When pork has come to temperature, remove and loosely tent it with foil, let rest for at least 10-15 minutes. If you wait a bit, those juices are reabsorbed.
- Slice, garnish with parsley serve and enjoy.
Pressure Cooker Method:
- Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
- Set Instant Pot to saute. When ready, add olive oil to the bottom of the pot.
- Pat dry with paper towels, and generously season meat with salt and pepper.
- Place pork in pot and saute a couple minutes on all sides. Turn off saute.
- Rub garlic into the slits you made on top and add paprika, Italian seasoning and salt and pepper. Place tabs of butter on top.
- Add chicken broth around the sides. (be sure it’s a full cup).
- Secure the lid and cook on high pressure for 1 hour. Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure. Insert thermometer to insure it’s fully cooked to a temp of at least 145°F.
- Remove and loosely tent it with foil, let rest for at least 10-15 minutes. If you wait a bit, those juices are reabsorbed.
- Slice, garnish with parsley serve and enjoy.
Slow Cooker Method:
- Score uniform cuts through the fat about 1/4″ deep and season well with salt and pepper all around the roast.
- Add olive oil to the a large skillet over medium high heat. Place pork in when ready and saute a couple minutes on all sides.
- Rub garlic into the slits you made on top and add paprika, Italian seasoning and salt and pepper. Place tabs of butter on top.
- Cook on low for 8 hours or on high for 3 hours.
- Insert thermometer to insure it’s fully cooked to a temp of at least 145°F.
- Remove and loosely tent it with foil, let rest for at least 10-15 minutes. If you wait a bit, those juices are reabsorbed.
- Slice, garnish with parsley serve and enjoy.
Notes
For Pressure cooker method add 1 full cup chicken broth
Nutrition Information
Yield 12 Serving Size 4 oz.Amount Per Serving Calories 536Total Fat 30gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 15gCholesterol 207mgSodium 242mgCarbohydrates 1gFiber 1gSugar 0gProtein 63g
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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