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Home / Recipes

Lemon Garlic Pork Roast

2 hours 25 minutes
4.54 from 56 votes
63 Comments
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by: Joanna Cismaru
04.12.20

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This Lemon Garlic Pork Roast is one of my favorite dishes to make for Sunday night dinners. The marinade, made with lots of garlic and fresh lemon, is incredibly aromatic and the perfect match for creating a restaurant-quality pork loin.

lemon garlic pork loin sliced on a cutting board with roasted potatoes

Growing up every Sunday we used to have a big meal, nothing fancy, usually roasted potatoes with roasted chicken, roasted pork loin. We all ate together and it was just great family time. Meals like this have always had such a special place in my heart!

Pork was always a staple at our house, as a matter of fact I remember when my dad would buy half a pig or sometimes even a whole pig. He’d bring it home and we’d make all kinds of sausages, head cheese, pork greaves, and we’d absolutely fill our freezer with pork creations. This was one way for my parents to save money, and we’d have meat from this for months.

This lemon garlic pork roast is reminiscent of those Sunday night dinners with my parents, and it’s something that I brought into my home and love to share with my husband.

overhead shot of ingredients needed to make lemon garlic pork roast

Ingredients

Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.

  • Garlic – It’s in the name so of course, I used lots. You can use more or less if you’d like.
  • Olive oil – Avocado, sunflower, safflower, canola, or vegetable oils can be used instead.
  • Herbs – I used dried oregano and some fresh thyme which is perfect with pork.
  • Paprika – I love using smoked paprika, but regular sweet paprika will also work.
  • Salt and pepper – Season to taste.
  • Lemon – A fresh lemon for both zest and juice.
  • Pork – I used a 2 pound pork loin. Pork tenderloin can also be used but keep in mind that it will cook quicker.
  • Baby potatoes – This is what completes this meal. Regular potatoes will work as well.
process shots showing how to make lemon garlic pork roast

How to make lemon garlic pork roast

  1. Make the marinade: Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes.
  2. Marinate the pork: Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered. Close the bag, and marinate for at least 1 hour in the refrigerator.
  3. Prep the potatoes: In a roasting pan add the baby potatoes and toss with the reserved marinade. Arrange the potatoes around the sides of the roasting pan, making a whole in the middle, and place the pork loin in the center of the roasting pan. Pour remaining marinade over the pork.
  4. Bake: Preheat the oven to 375F. Transfer the roasting pan to the preheated oven and bake for about 1 hour. It should measure 145F on an instant read thermometer when done. Remove the roasting pan from the oven and let it rest, covered with foil, for 10 minutes before slicing into it.
overhead shot of lemon pork roast surrounded by roasted potatoes

Easy gravy

Follow these steps after the pork has finished cooking and while you’re letting it rest.

  1. Pour the pan drippings into a saucepan through a sieve to get rid of lumps.
  2. Bring the drippings to a simmer. Add some broth to the saucepan if you feel there isn’t enough liquid.
  3. Mix 1 tbsp corn starch with 1 tbsp water in a small bowl. Add the slurry to the simmering drippings, a bit at a time, whisking vigorously, until you’ve reached the desired consistency.

You can simmer the drippings with fresh herbs, lemon, and/or garlic to give the gravy some more flavor.

pork roast with roasted potatoes garnished with fresh thyme

Do your roast pork covered or uncovered?

I prefer to roast my pork uncovered, because you don’t want it to steam and this way we get a nice crust on the outside as well.

How to store leftovers

Leftover lemon garlic pork roast can be stored in an airtight container in the fridge for 3-4 days. Leftovers will also last frozen for 2-3 months. Its best to reheat leftovers in the microwave to avoid having the pork dry out.

You can also reheat in the oven. I suggest pre-slicing the pork so it can reheat as fast as possible. Place the pork in a baking dish, add a splash of broth, cover with foil, and bake at 325 until heated through.

Let frozen leftovers thaw overnight in the fridge before reheating.

overhead shot of sliced lemon garlic pork roast with potatoes on a cutting board

More delicious pork recipes to try:

  • Honey Garlic Pork Loin
  • Perfect Pork Tenderloin
  • Balsamic Pork Loin
  • Easy Pork Sausage
  • Korean Style Pork Chops
  • Honey Garlic Pork Chops
  • Brown Sugar Balsamic Pulled Pork
  • Ranch Pork Chops and Potatoes Sheet Pan Dinner

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Sliced lemon garlic pork roast topped with a sprig of thyme, surrounded by roasted potatoes

Lemon Garlic Pork Roast

4.54 from 56 votes
Prep: 15 mins
Cook: 1 hr
Rest time: 1 hr 10 mins
Total: 2 hrs 25 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
This Lemon Garlic Pork Roast is one of my favorite dishes to make for Sunday night dinners. The marinade, made with lots of garlic and fresh lemon, is incredibly aromatic and the perfect match for creating a restaurant-quality pork loin.

Ingredients

  • 5 cloves garlic chopped
  • 1/2 cup olive oil
  • 1 tbsp oregano dried
  • 1 tbsp thyme chopped, I used fresh
  • 1 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 2 lbs pork loin
  • 2 lbs baby potatoes washed and cut in half
US Customary – Metric

Instructions

  • Make the marinade: Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes.
  • Marinate the pork: Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered. Close the bag, and marinate for at least 1 hour in the refrigerator.
  • Prep the potatoes: In a roasting pan add the baby potatoes and toss with the reserved marinade. Arrange the potatoes around the sides of the roasting pan, making a whole in the middle, and place the pork loin in the center of the roasting pan. Pour remaining marinade over the pork.
  • Bake: Preheat the oven to 375F. Transfer the roasting pan to the preheated oven and bake for about 1 hour. It should measure 145F on an instant read thermometer when done. Remove the roasting pan from the oven and let it rest, covered with foil, for 10 minutes before slicing into it.

Recipe Notes

  1. Leftover lemon garlic pork roast can be stored in an airtight container in the fridge for 3-4 days. Leftovers will also last frozen for 2-3 months. Its best to reheat leftovers in the microwave to avoid having the pork dry out.
  2. You can also reheat in the oven. I suggest pre-slicing the pork so it can reheat as fast as possible. Place the pork in a baking dish, add a splash of broth, cover with foil, and bake at 325 until heated through.

Nutrition Information:

Calories: 485kcal (24%)Carbohydrates: 29g (10%)Protein: 37g (74%)Fat: 24g (37%)Saturated Fat: 4g (25%)Cholesterol: 95mg (32%)Sodium: 278mg (12%)Potassium: 1237mg (35%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 234IU (5%)Vitamin C: 36mg (44%)Calcium: 48mg (5%)Iron: 3mg (17%)
Course:Dinner
Cuisine:American
Keyword:lemon garlic pork roast
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Tony O'Dowd says

    March 3, 2021 at 7:32 am

    I’m a bit confused. In the instructions it says cover in foil and rest for 10 minutes, but at the recipie header it say rest time is 1hr 10mins. Which one is correct?

    Reply
    • Jo Cooks Team says

      March 3, 2021 at 9:17 am

      We have it set to rest for 1 hr + plus 10 minutes because of the marinade. You have to let it sit in the marinade for an hour, then 10 minutes after finished cooking. The total resting time AFTER cooking would be 10 minutes.

      Reply
  2. Donna Hanson says

    December 20, 2020 at 8:05 pm

    Hi Jo~
    I’m wanting to use this seasoning and marinade for my pork tenderloin Christmas dinner, do you think I will be making a mistake using this recipe for a tenderloin because I’m not wanting to use a pork loin?
    Thank you

    Reply
    • Joanna Cismaru says

      December 20, 2020 at 8:12 pm

      You can use tenderloin, just make sure you adjust the cooking time, as it will take less time to cook. Refer to this recipe, for instructions: https://www.jocooks.com/recipes/perfect-pork-tenderloin/

      Reply
  3. Leanne Baltzell says

    September 20, 2020 at 6:12 pm

    Taste delish thx for recipe

    Reply
  4. Tera Killip says

    August 21, 2020 at 10:24 am

    Question – do you put thyme in the marinade? It’s in the ingredients list but not the method. I’m making this tonight. Help? Thanks

    Reply
    • jo says

      August 21, 2020 at 10:27 am

      Hi Tera! Yes you do! Thanks for catching that, fixed the recipe card. 🙂

      Reply
      • Tera Killip says

        August 23, 2020 at 10:07 am

        5 stars
        Glad I could catch that for you. I marinated the pork for a day when our plans changed. It gave the pork so much more flavor. This was a delicious dinner!

      • jo says

        August 23, 2020 at 10:57 am

        So glad you enjoyed it!!

  5. Marlo Senick says

    May 1, 2020 at 7:21 am

    I followed the directions as written, but my pork loin came out really tough and not moist at all. What would cause this?

    Reply
    • Jo Cooks Team says

      May 1, 2020 at 9:39 am

      Yours may have been thinner and longer than ours. You can use an instant-read thermometer inserted into the thickest part of the pork loin – once it reaches 145F it’s done.

      Reply
  6. Stephanie says

    April 25, 2020 at 9:32 am

    4 stars
    Very tasty, easy one pot dish! The recipe was straight forward and easy to follow. We plan to use the leftovers to make a breakfast hash.

    Reply
  7. Diann Noble says

    April 13, 2020 at 11:30 am

    I am confused as the marinade recipe only calls for a half cup of oil and two tbsp. lemon juice. How am I to reserve one half cup for the potatoes? Please advise as this looks like an absolutely delicious recipe. What am I missing?

    Reply
    • jo says

      April 13, 2020 at 11:33 am

      There are other ingredients too, so when you add them all together, you end up with about a cup of marinade. 🙂

      Reply
  8. Meredith Piscitelli says

    April 13, 2020 at 8:05 am

    Can this be cooked in/adapted for a slow-cooker?

    Reply
    • Jo Cooks Team says

      April 13, 2020 at 9:51 am

      Yes you can cook it for 3-4 hours on high or 7-8 hours on low.

      Reply
      • Meredith Piscitelli says

        April 13, 2020 at 10:00 am

        Thank you for your prompt reply. I cook as much as I can in my slow-cooker for many reasons, not the least of which is loving the aroma that fills my home and there’s no cleanup. Easy peasy is my mantra. Can’t wait to try this.

  9. Brian Taylor says

    February 16, 2020 at 8:15 pm

    Very tasty recipe and easy to make. I served it with roast potatoes, lightly steamed broccoli and caesar salad. Everyone just loved it. Thanks!

    Reply
  10. Alma says

    September 22, 2019 at 3:22 pm

    What do you do with the marinade? Can it be cooked down and used as a sauce. It seems a big waste of flavor to throw it out.

    Reply
    • Jo Cooks Team says

      September 23, 2019 at 10:15 am

      As you can see in the photo above the recipe card, we left as much marinade as possible on the pork to roast.

      Reply
  11. Campnurse4 says

    April 20, 2019 at 7:45 pm

    5 stars
    The recipe was not overpowering nor greasy. I had my doubts with the amount of oil used, but when blended it was just the right amount for putting over the meat as well as using for a gravy. I included root vegetables and enclosed them both tightly. They came out very tender!

    Reply
    • Amalia says

      November 7, 2020 at 1:18 pm

      Do you put the meat directly from the fridge in the oven?

      Reply
      • Joanna Cismaru says

        November 8, 2020 at 8:26 am

        Yes!

  12. Mary says

    June 8, 2018 at 4:36 pm

    5 stars
    This was amazingly delicious and i knew it would be..
    Great recipe wouldnt change a thing…will be making this again!!

    Reply
  13. Cathy says

    April 1, 2018 at 10:13 am

    5 stars
    I have made this before with a 2lb roast delicious! I have a 3.3lb roast and was wondering how much longer it will take to cook also wondering if I should lower temperature or leave at 375 thanks!

    Reply
    • Joanna Cismaru says

      April 1, 2018 at 1:33 pm

      Best way is to use a meat thermometer and check it for doneness.

      Reply
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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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