ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-Studded Pork Loin Roast

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 8 servings (serving size: 3 ounces)
This is an easy way to infuse the pork with garlic. Thinly slice the garlic horizontally. Use a thin boning knife to make 1-inch-deep slits in the roast.


  • 1 (2 1/4-pound) rolled boneless pork loin roast
  • 1 tablespoon vinegar
  • 2 large garlic cloves, thinly sliced
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • Vegetable cooking spray
  • Sage, oregano, and rosemary sprigs

Nutrition Information

  • calories 245
  • caloriesfromfat 51 %
  • fat 14 g
  • satfat 4.8 g
  • monofat 6.3 g
  • polyfat 1.7 g
  • protein 27 g
  • carbohydrate 0.6 g
  • fiber 0.1 g
  • cholesterol 91 mg
  • iron 1.2 mg
  • sodium 216 mg
  • calcium 13 mg

How to Make It

  1. Unroll roast, and trim fat. Reroll the roast, and secure at 1-inch intervals with heavy string. Rub surface of roast with vinegar. Make several 1-inch-deep slits in the roast, and stuff with garlic slices. Sprinkle salt and cracked black pepper over roast.

  2. Place roast on a broiler pan coated with cooking spray. Insert meat thermometer into the roast. Bake at 350° for 2 hours or until meat thermometer registers 160°. Garnish roast with fresh herbs.