A simple pork loin gets a major flavor boost from 12 cloves of garlic thinly sliced and stuffed throughout the roast before hitting the oven.
My Aunt Paula, who I mention often, is one of the biggest culinary inspirations in my life. For as long as I can remember, she has always had a poster hanging in her kitchen that reads “Garlic is as Good as Ten Mothers”. To this day, I think of it whenever I cook with garlic. (In other words, I think of her whenever I enter my kitchen.)
My family is large, loud and a lot of fun. Parents, siblings, aunts, uncles and cousins – there’s a lot of us and lucky for me, we all live within 10 minutes of one another. Throughout the year, we are always getting together for birthdays, holidays and other celebrations. As you can imagine, these gatherings always involve incredible food.
Today’s dish is one of my Aunt Paula’s many specialties. Whenever she makes a platter of her juicy, succulent garlic pork loin roast she always brings homemade sandwich rolls to serve. Let me tell you – it is a pork sandwich sent from the Gods!
Whether you eat it as a main course, in a sandwich or on top of a giant salad, you will love this flavorful, lean and delicious pork roast. Need a few side dish ideas? Try Green Beans with Bacon-Balsamic Vinaigrette from Cooking Light. The smoky bacon and sweet balsamic are the perfect match for this succulent pork.
Be sure to make extra, it will most definitely be a hit.
Your fork is waiting.
- 2 pound pork loin roast boneless
- 8 cloves garlic peeled and sliced in thirds
- 3 tablespoons Greek seasoning or spice blend of choice
- 1 tablespoon kosher salt
- 1/2 teaspoon pepper
Pre-heat oven to 325 degrees and live a roasting pan with foil.
Place pork loin roast in the pan and carefully use a pairing knife to poke small holes throughout.
Using your finger, insert garlic slices into all of the holes.
Combine the Greek seasoning, salt and pepper and rub all over the roast. Take a minute or two and give the roast some real love making sure that the seasoning is evenly coated.
Roast pork loin until internal temperature reaches 145 degrees (about 45-60 minutes depending on size of roast.) Let rest 10 minutes before thinly slicing.
Leftovers are great on salads, sandwiches and more. Make extra!