Garlic-Infused Slow Roasted Pork Loin
Indulge in the rich and savory flavors of this Garlic-Infused Slow Roasted Pork Loin, a satisfying dish that is perfect for gatherings and special occasions. With 20 cloves of roasted garlic carefully stuffed within a tender, succulent boneless pork loin, each bite melts in your mouth with a harmonious blend of spices and aromatics. Slow roasting ensures the meat remains juicy while allowing the flavors to deepen and develop beautifully. Serving ideas abound, with leftovers making an irresistible filling for Cuban sandwiches. Don't miss out on this culinary delight that beautifully marries flavor and tenderness.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless pork loin
5-6 lbs (Trimmed and cut in half)
Roasted garlic
20 cloves (Roasted)
Olive oil
2 tablespoons (N/A)
Garlic powder
1/4 teaspoon (N/A)
Black pepper
1/4 teaspoon (N/A)
Pink peppercorns
1/2 teaspoon (Crushed)
Salt
1/4 teaspoon (N/A)
Brown sugar
1/4 teaspoon (N/A)
Dried onion flakes
1/2 teaspoon (N/A)
Fresh thyme
1/2 teaspoon (Destemmed)
Fresh rosemary
1 teaspoon (N/A)
Instructions
1
Preheat your oven to 475°F (245°C) and line a roasting pan with aluminum foil. Place a rack in the pan for even cooking.
2
Trim any excess fat from the pork loin, leaving a thin layer for moisture, and then cut the loin in half lengthwise.
3
Rinse the pork loin under cold water and pat it dry with paper towels to remove any excess moisture.
4
In a mixing bowl, combine olive oil, garlic powder, black pepper, crushed pink peppercorns, salt, brown sugar, dried onion flakes, fresh thyme, and fresh rosemary to create a flavorful oil rub.
5
Lay the pork loin halves with the fat side down. Generously spread some of the oil rub mixture on the inner side of each half, ensuring even coverage. Place the roasted garlic cloves over one half, then top it with the other half, ensuring the fat side remains exposed.
6
Secure the pork loin with kitchen twine or silicone bands at four intervals to hold the filling in place during cooking.
7
Coat the outside of the roast with the remaining oil rub, ensuring it is well seasoned on all sides.
8
Place the pork roast fat side up on the prepared rack in the roasting pan. Roast uncovered in the preheated oven for 10 minutes, then reduce the oven temperature to 250°F (120°C).
9
Continue roasting until the internal temperature of the pork reaches 150°F to 155°F (65°C to 68°C), approximately 3 to 4 hours. Use a meat thermometer for accuracy.
10
Once cooked, remove the pork from the oven, tent it with aluminum foil, and allow it to rest for 20 minutes before slicing to help the juices redistribute.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Garlic-Infused Slow Roasted Pork Loin?
It is a savory and succulent dish featuring a boneless pork loin stuffed with 20 roasted garlic cloves and seasoned with a blend of aromatic herbs and spices.
How many cloves of garlic are used in this recipe?
This recipe calls for 20 cloves of roasted garlic to be stuffed inside the pork loin.
What is the initial preheat temperature for the oven?
The oven should be preheated to 475°F (245°C) for the initial phase of roasting.
How should the pork loin be prepared before stuffing?
Trim excess fat leaving a thin layer, cut the loin in half lengthwise, rinse under cold water, and pat dry with paper towels.
What ingredients are in the flavorful oil rub?
The rub consists of olive oil, garlic powder, black pepper, crushed pink peppercorns, salt, brown sugar, dried onion flakes, fresh thyme, and fresh rosemary.
How do you assemble the garlic stuffing?
Spread the oil rub on the inner sides of the loin halves, place roasted garlic cloves on one half, and top with the other half.
Why is kitchen twine used in this recipe?
Kitchen twine or silicone bands are used to secure the two halves of the pork loin and keep the garlic filling in place during cooking.
How long does the pork roast at the high temperature?
The pork roast should be cooked uncovered at 475°F for 10 minutes before the temperature is reduced.
What temperature do you lower the oven to after the initial roast?
After the first 10 minutes, reduce the oven temperature to 250°F (120°C).
What is the target internal temperature for the pork loin?
The pork is done when it reaches an internal temperature of 150°F to 155°F (65°C to 68°C).
How long does the total roasting process take?
Slow roasting the pork at 250°F takes approximately 3 to 4 hours.
Should the pork rest after coming out of the oven?
Yes, let the pork rest for 20 minutes tented with foil to allow the juices to redistribute.
Can I use the leftovers for other dishes?
The roasted pork makes an excellent filling for Cuban sandwiches.
What weight of pork loin is recommended?
The recipe specifies using a 5-6 lb boneless pork loin.
How much fat should be left on the pork loin?
Leave a thin layer of fat to help keep the meat moist during the slow roasting process.
What type of peppercorns are used in the rub?
The recipe calls for 1/2 teaspoon of crushed pink peppercorns.
Is there any sugar in the seasoning?
Yes, 1/4 teaspoon of brown sugar is included in the oil rub mixture.
Which fresh herbs are required?
The recipe uses destemmed fresh thyme and fresh rosemary.
Should the roasting pan be lined?
Yes, lining the roasting pan with aluminum foil makes for easier cleanup.
In what position should the roast be placed in the pan?
The roast should be placed on a rack fat side up.
How many intervals should the twine be tied at?
The pork loin should be secured at four intervals.
What is the benefit of slow roasting at 250°F?
Slow roasting ensures the meat remains juicy while allowing the savory flavors to deepen.
Does the recipe require a meat thermometer?
Yes, a meat thermometer is recommended for accuracy to ensure the pork reaches the correct internal temperature.
How should the garlic cloves be prepared before stuffing?
The 20 garlic cloves should be roasted prior to being placed inside the pork loin.
What provides the onion flavor in the rub?
1/2 teaspoon of dried onion flakes are added to the oil rub.
Is the pork cooked covered or uncovered?
The pork should be roasted uncovered in the oven.
Should I rinse the meat before cooking?
The instructions suggest rinsing the pork loin under cold water and patting it dry before seasoning.
What is the first step of the preparation?
The first step is to preheat the oven to 475°F and line a roasting pan with foil.
How do I ensure the oil rub covers the roast?
Coat the outside of the tied roast with the remaining oil rub, ensuring it is well seasoned on all sides.
What is the texture of the finished meat?
The meat is described as succulent, tender, and melts in your mouth.