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Sliced lemon garlic pork roast topped with a sprig of thyme, surrounded by roasted potatoes
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4.60 from 82 votes

Lemon Garlic Pork Roast

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.
Prep Time15 mins
Cook Time1 hr
Rest time1 hr 10 mins
Total Time2 hrs 25 mins
Course: Dinner
Cuisine: American
Keyword: lemon garlic pork roast
Servings: 6
Calories: 485kcal


  • 5 cloves garlic chopped
  • 1/2 cup olive oil
  • 1 tablespoon oregano dried
  • 1 tablespoon thyme chopped, I used fresh
  • 1 teaspoon paprika
  • 1/2 teaspoon salt or to taste
  • 1/2 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


  • 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.


  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.


Calories: 485kcal | Carbohydrates: 29g | Protein: 37g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 278mg | Potassium: 1237mg | Fiber: 4g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 3mg