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Garlic Pork Roast | Kita Roberts GirlCarnivore.com

Garlic Pork Roast


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


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