Garlic & Peppercorn Pork Loin Roast
This bone-in pork loin roast is quick, easy, and bursting with flavor. While an overnight marinade is best, a shorter one will work as well. You can’t go wrong with this recipe. Warning: mouthwatering aromas from the oven may cause intense hunger pangs.
I developed this recipe for Wanda Farm, and it was originally featured on their blog on February 18, 2023. I used one of their bone-in pork loin roasts, known for their lean and delicious pastured pork.
Recipe Steps
Start by blending the spices, olive oil and cider vinegar together in the food processor to make the marinade.
Pat the roast dry and use a fork to poke holes all over it. Rub the marinade onto the roast, cover, and refrigerate. You can marinate it for at least 3 hours, up to 24 hours, or use a quick marinate if you’re in a hurry.
Before cooking the roast, squeeze lemon juice over it. To prevent overcooking, use a leave-in thermometer. Bake the roast at 350°F for 2-3 hours or until the internal temperature reaches 145°-155°F.
Warning: the mouthwatering aromas from the oven may trigger intense hunger pangs.
I served the pork loin roast with a baked potato and green salad. Store any leftovers (if you have them) in the fridge for 2-3 days.
Garlic & Peppercorn Pork Loin Roast
Equipment
- 1 Food Processor or Blender
Ingredients
- 3.25-4 lbs. Pork Loin Roast
- 8-10 Cloves Fresh Garlic
- 16 Whole Peppercorns
- 2 ½ tsp. Dried Oregano
- 3 Tbsp. Olive Oil extra virgin
- 3 Tbsp. Organic Apple Cider Vinegar with "The Mother"
- 1 Tbsp. Salt
- 1 Lemon
Instructions
- In a blender or food processor, blend together the 8-10 cloves of garlic, 16 whole peppercorns, 2 ½ tsp. dried oregano, 3 Tbsps. olive oil, 3 Tbsps. apple cider vinegar, and 1 Tbsp. salt.
- Poke roast all over with a fork then rub seasoning mix over it.
- Cover it and let sit in the fridge for 3 hours - overnight.
- When ready to bake, remove the roast from the fridge and place it in a baking pan. Squeeze a lemon over the meat and bake at 350℉ for 2-3 hours or until the internal temperature is 145°-155°F. Use a leave-in meat thermometer to ensure it doesn't overcook.CROCK POT COOKING:Put the roast and 1/4 a cup of water or broth and cook on low for 6-7 hours or until internal temperature is 145°-155℉ELECTRIC PRESSURE COOKER INSTRUCTIONS:Put the roast and ½ a cup of water or broth and cook on high pressure for 20 minutes per pound.
- When the roast is cooked, remove it from the oven, tent it with aluminum foil, and allow it to rest for 15 minutes. This will allow the meat to firm up some, let the juices redistribute, and make it easier to carve.
- After resting, cut off the backbone of the roast. Then turn the roast onto the cut side and slice between the rib bones so each piece will have a rib bone with the meat. Serve and enjoy!
Nutrition
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.