This Stuffed Pork Roast doesn’t take all day; it’s moist and loaded with flavor, and the leftovers make one hell of a sandwich.

Perfectly cooked slices of pork loin, just packed with garlic and herbs. I know what I'm having for dinner!

Save This Recipe ✉️

Enter your email below, and I’ll send this recipe straight to your inbox.

Plus, I’ll send you great new recipes fresh outta the oven.

Please enable JavaScript in your browser to complete this form.

Need an easy pork recipe for your next special occasion, like a dinner party or Christmas dinner? Look no further than this stuffed pork roast. This great recipe involves stuffing a pork loin roast with garlic cloves and fresh herbs for a distinctive, aromatic flavor.

What Is A Roast Pork Loin Roast?

A pork loin roast is a larger cut of meat that comes from the pig’s back. Specifically, it’s taken from the area between the pig’s shoulder and its leg. This cut is known for being lean and tender, making it a popular choice for any cooking method, from smoked pork loin to sous vide pork loin

For this recipe, we’re stuffing it and roasting it in the oven, similar to our stuffed pork loin with mushroom stuffing.

Pork is the “other white meat,” but it takes on flavor and seasoning even better than chicken. Although the loin is much more lean than other cuts, you don’t miss out. The garlic infuses more than enough flavor to make up for it.

Plus, you get that added benefit of how cool the stuffed pork loin looks as you cut off slices. There is an attractive swirl of pure flavor gracing each slice. 

Bonus… The garlic and seasoning help add moisture as well. This works nicely because pork loin can easily dry out if you are not careful.

Overhead shot of a sliced stuffed pork roast on a cutting board.


  • Olive oil
  • Garlic cloves: We want fresh garlic for this recipe. 
  • Salt and pepper
  • Pork loin roast: Look for boneless pork loin roast. 
  • Red pepper flakes
  • Thyme: Fresh is best. 
  • Unsalted butter
  • Sugar

How to Make Stuffed Pork Roast

Start by adding half a cup of oil and ten crushed garlic cloves to a large resealable bag. Take your pork, butterfly it (imagine you’re opening a book), and place it in the bag. Seal it up, give it a good shake to make sure everything is coated, and let it hang out in the fridge for up to 4 hours to get all marinated and flavorful.

While that’s marinating, let’s toast the remaining twelve garlic cloves in a skillet over medium heat until they get a nice light brown color and become super fragrant. Once they’re done, set them aside.

After those toasted garlic cloves have cooled a bit, peel ten of them and chop them up. In a little bowl, mix these with a tablespoon of oil, some red pepper flakes, fresh thyme (fresh is always awesome), half a teaspoon of salt, and a quarter teaspoon of pepper. Use a fork to mash it all together until you get a paste.

When it’s time to cook, preheat your oven to 325 degrees F. Take the pork out of the marinade and pat it dry with some paper towels. Smear that tasty garlic paste inside the pork, leaving about a 1-inch border. Tie it up with some kitchen twine, and season it with a bit more salt and pepper.

Heat up a large skillet with a tablespoon of oil over medium-high heat. Brown the pork on all sides – it should take around 10 minutes or so. Then, transfer it to a wire rack on a baking sheet and let it roast in the oven for 50 to 60 minutes until it reaches about 140 degrees F in the thickest part.

While that’s cooking, let’s make a quick garlic butter. Mince the remaining two toasted garlic cloves and mix them with two tablespoons of butter and a quarter teaspoon of sugar. Pop that in the microwave for about a minute until the garlic is golden brown and the butter is all melty.

When the pork is done, transfer it to a large cutting board and brush it with that delicious garlic butter. Cover it up with aluminum foil, and let the pork rest for 20 minutes – this helps keep all those tasty juices in. After that, slice it up with a sharp knife and enjoy your tender pork loin roast!

A garlic stuffed pork roast sliced on a cutting board with herbs.

Girl carnivore Expert Recipe Tips

  • Use a meat thermometer to ensure the internal temperature of the pork loin roast reaches at least 145ºF. Don’t worry if you see a little pink. As long as the internal temperature reads 145ºf, it’s safe to eat. 
  • Wrap the pork loin roast in thick kitchen twine to keep it from unrolling. 

What to Serve With This Juicy Pork Loin Roast

Want to show off this delicious main dish? Pair it with cheesy garlic mashed potatoes and air fryer vegetables for a beautiful holiday spread. 

Leftovers & Reheating

Store leftover pork loin in an airtight container in the fridge for 3-4 days. You can also freeze it for up to 3 months.

To reheat:

  1. Preheat the oven to 325ºF. 
  2. Place leftover pork on a baking sheet or in a baking dish and pour a little chicken broth inside.
  3. Bake for 25-30 minutes or until the internal temperature reaches at least 145ºF.

More Pork Recipes

Whether you’re making this recipe for the holiday season, dinner parties, or a random weekday, you’ll love this delicious pork loin roast.

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Stuffed Pork Roast with Garlic

5 from 3 votes
Prep: 4 hours 30 minutes
Cook: 45 minutes
Resting Time: 5 minutes
Total: 5 hours 20 minutes
Servings: 6
Garlic Pork Roast | Kita Roberts
Stuffed pork roast is easy to make and works great for regular dinners or even as a holiday meal instead of a big stuffed bird.


  • 1/2 cup olive oil plus 2 tbsp
  • 22 garlic cloves 10 peeled and crushed, 12 whole unpeeled
  • salt and pepper
  • 1 2 1/2 to 3 lbs pork loin roast boneless
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp thyme fresh is best
  • 2 tbs unsalted butter
  • 1/4 tsp sugar


  • Add 1/2 cup oil and 10 crushed garlic cloves to a large resealable bag.
  • Butterfly the pork and place in the bag. Seal, coat evenly, and allow to marinate for up to 4 hours.
  • Meanwhile, toast the remaining 12 garlic cloves in a skillet over medium heat until lightly browned and fragrant, about 8 minutes. Remove from skillet.
  • When cool enough to handle, peel 10 and mince. In a small bowl, combine minced roasted garlic with 1 tbs oil, red pepper flakes, thyme and 1/2 teas salt, 1/4 teas pepper.
  • Mash with a fork to make a paste.
  • When ready to cook preheat the oven to 325 degrees F, remove the pork from the marinade and pat dry with paper towels. Smear the paste inside leaving a 1" border.
  • Securely tie using cooking twine. Season with salt and pepper.
  • Heat the skillet with the remaining 1 tbs oil over medium high heat. Add the pork roast and brown on all sides, about 10 minutes.
  • Place the pork on a wire rack on a rimmed baking sheet. Roast for 50 to 60 minutes, until it temps at 140 F at it’s thickest point.
  • Mince the remaining 2 toasted cloves and add to a microwave safe bowl with the 2 tbs butter and 1/4 sugar. Microwave until garlic is golden and butter is melted, about 1 minute.
  • Transfer the pork to a cutting boar and brush with the garlic butter. Cover and let rest for 20 minutes.
  • Slice and serve.


Inspired by the Cooks Country Sampler Recipe
Let it rest for 10 minutes to reabsorb the moisture evenly.
Serves great with potatoes and grilled veggies. 


Calories: 560kcal | Carbohydrates: 4g | Protein: 60g | Fat: 33g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 135mg | Potassium: 1041mg | Fiber: 1g | Sugar: 1g | Vitamin A: 191IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
Course: Main Course
Cuisine: American, Italian
Author: Kita Roberts

Bookmark this recipe now!

Save Recipe Bookmark

Recipe FAQs


Easy to confuse, pork loin roast and pork tenderloin are not actually the same cut. The tenderloin is the muscle that runs under the rib cage and looks like a tube of pork. The loin is a slightly wider and flatter muscle that comes from the back of the animal. 
However, both the loin and the tenderloin are much leaner cuts of pork, so that is why overcooking is a challenge in both. 
With loin, you might find it with the bone in or boneless. Tenderloin is always going to be boneless. 
You can substitute tenderloin here, but the cooking time will be about half the time for the smaller cut of pork. 

Categories: , , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Pork loin is a favorite, it roasts quickly and is delicious! I’ve learned to watch the temperature closely, the temperature rises quickly and you want to keep it juicy.

  2. I tried suggesting doing a different meat this year instead of turkey but my step mom immediately shut me down. However I may win in the long run for Christmas with a smoked ham!!