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Roasted Garlic Pork Supper

 Roasted Garlic Pork Supper
I grow sweet onions and garlic, so they're always on hand when I want to make this roast. I first fixed the recipe for a church retreat, and it was a big hit. Since then, I've prepared it for large groups and family dinners over the years. -Joseph Obbie, Webster, New York
10-12 ServingsPrep: 15 min. Bake: 3-1/2 hours + standing


  • 2 whole garlic bulbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1 boneless pork loin roast (4 to 5 pounds)
  • 6 medium red potatoes, quartered
  • 3 cups baby carrots
  • 1 large sweet onion, thinly sliced
  • 1-1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off garlic heads, leaving root end intact. Brush
  • with oil; sprinkle with basil and oregano. Wrap each bulb in
  • heavy-duty foil. Bake at 425° for 30-35 minutes or until
  • softened. Cool for 10-15 minutes. Squeeze softened garlic into a
  • small bowl. Add lemon juice; mix well. Rub over the roast.
  • Place roast in a shallow roasting pan. Arrange potatoes, carrots and
  • onion around roast. Pour water into the pan. Sprinkle meat and
  • vegetables with salt and pepper. Cover and bake at 350° for
  • 1-1/2 hours. Uncover; bake 1-1/2 hours longer or until a meat
  • thermometer reads 160°, basting often. Cover and let stand for

2 of 2

Roasted Garlic Pork Supper (continued)

Directions (continued)

  • 10 minutes before slicing. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 263 calories, 8 g fat (3 g saturated fat), 75 mg cholesterol, 260 mg sodium, 15 g carbohydrate, 2 g fiber, 31 g protein.