Lemon Garlic Pork Roast
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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.
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.
Ingredients
- 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.
How to make lemon garlic pork roast
- 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.
Easy gravy
Follow these steps after the pork has finished cooking and while you’re letting it rest.
- Pour the pan drippings into a saucepan through a sieve to get rid of lumps.
- Bring the drippings to a simmer. Add some broth to the saucepan if you feel there isn’t enough liquid.
- 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.
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.
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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Lemon Garlic Pork Roast
Video
Ingredients
- 5 cloves garlic (chopped)
- ½ cup olive oil
- 1 tablespoon oregano (dried)
- 1 tablespoon thyme (chopped, I used fresh)
- 1 teaspoon paprika
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 2 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 2 pounds pork loin
- 2 pounds baby potatoes (washed and cut in half)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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 375℉. Transfer the roasting pan to the preheated oven and bake for about 1 hour. It should measure 145℉ 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.
Notes
- 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.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
