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Garlic Pork Roast

 Garlic Pork Roast
The garlic gives this roast its special flavor. The broth or wine boils down to make a flavorful gravy.—Dorothy Pritchett, Wills Point, Texas
12-15 ServingsPrep: 10 min. Bake: 30 min.


  • 1 boneless rolled pork loin roast (4 to 5 pounds)
  • 4 garlic cloves, peeled and cut into thin slivers
  • Salt and pepper to taste
  • 1 cup white wine or chicken broth
  • Horseradish, optional


  • Using the point of a paring knife, make slits all around the roast.
  • Insert garlic into slits. Rub roast with salt and sprinkle with
  • pepper. Place in a roasting pan and insert a meat thermometer. Bake
  • at 325° for 30-40 minutes per pound or until thermometer
  • registers 160°-170°. Remove from the pan and let stand.
  • Meanwhile, place pan on stovetop over high heat. Skim off fat. Add
  • wine; cook until gravy is reduced by half and coats the back of a
  • spoon. Slice meat; serve with gravy, and horseradish if desired.
  • Yield: 12-15 servings.
Nutritional Facts: 1 serving (5 ounces) equals 161 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 36 mg sodium, trace carbohydrate, trace fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.