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Mom’s Garlic Pork Roast

Mom cooked for 11 children, so her menus usually featured basic, simple foods. But on New Year's Day, she always treated us to this special pork roast. All of us kids agree this was our mom's best meal! — Ruby Williams, Bogalusa, Louisiana
  • Total Time
    Prep: 10 min. Bake: 1-1/4 hours + standing
  • Makes
    8 servings


  • 1/2 cup chopped celery
  • 1/2 medium green pepper, finely chopped
  • 1/2 cup thinly sliced green onions
  • 8 garlic cloves, minced
  • 1 bone-in pork loin roast (5 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper


  • Preheat oven to 350°. In a small bowl, mix celery, green pepper, green onions and garlic.
  • Place roast in a roasting pan, fat side up. With a sharp knife, make deep slits into top of roast, cutting between ribs. Fill slits with vegetable mixture. Sprinkle roast with salt and cayenne.
  • Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 1-1/4 to 1-1/2 hours. Remove roast from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts
1 serving: 298 calories, 13g fat (5g saturated fat), 114mg cholesterol, 399mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 40g protein. Diabetic Exchanges: 5 lean meat.

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  • rebelwithoutaclue
    Jul 11, 2018

    Wonderful recipe. Don't worry about the cooking time with a pork roast. When your temp gage reaches 142 internal, remove and cover for 15 min. It will raise to 145 degrees internal.

  • ewhite234
    Jan 19, 2016

    This was delicious. Only a few changes: I used a butt roast instead of loin roast. Cooked at 300 degrees about 18 min/lb and I skipped the green peppers. Turned out very moist. Will make again.

  • tsuop
    Dec 31, 2015

    Fab!!! A grocery store butcher will cut any roast you request. Any pork with the bone will be more tender & have more flavor than boneless. I eliminated the green pepper, I think they take over a dish. Other than that a real keeper, thanks for sharing,

  • Solemommy
    Nov 22, 2015

    My mom recently made this a we stuffed the roast with garlic cloves and did not use any other seasonings. It was phenomenal!

  • irsheyez76
    Aug 5, 2013

    No comment left

  • Bonsterus
    May 9, 2013

    I couldn't find bone-in pork loin roast here so I used butt roast instead. It took 4 hours to get to 145 degrees and although the flavor was great, the meat was pretty tough. In the end, we threw the meat into a dutch oven with some beef broth for another 2 hours at 300 degrees. It was much more tender.

  • Potroast911
    Feb 14, 2013

    I made two of these roasts for a big family dinner. I chose this recipe since half of us can't eat beef but my husband really wanted a roast. It was a big hit! There was one piece left when our guests went home and even it was polished off before the sun rose. (I did leave out the green pepper though)

  • slemar
    Jan 27, 2013

    No comment left

  • bestnorthwest
    Dec 31, 2012

    Outstanding! I used fresh herbs and garlic rather than the vegies and green onions. Lovely presentation.

  • pncboyer
    Dec 25, 2012

    No comment left