Garlic Pork Roast

Use a digital meat thermometer for accurate temperature readings.

Let the spices sit for a few minutes before applying them to the pork for the flavors to meld.

For more complex flavoring, try adding citrus zest to the spice paste.

Try different spice combinations, such as adding smoked paprika for a different flavor.

Always let the pork rest after cooking for better texture and flavor.

Avoid cutting into the pork roast too early, as this will allow juices to escape and result in a drier meat.

To create a simple sauce, deglaze the roasting pan with broth or wine after the pork is done cooking.

Can I use a bone-in pork loin instead?

You can use a bone-in pork loin, but the cooking time may be slightly longer, and you should make sure that the internal temperature reaches 160 degrees F.

What if I don't have seasoned salt?

If you don't have seasoned salt, you can substitute with a combination of regular salt and additional herbs and spices, such as garlic powder, onion powder, or paprika.

Can I use fresh oregano instead of dried?

You can use fresh oregano, but you'll need to use a larger quantity since dried herbs are more concentrated. For this recipe you'll need 3 tablespoons of fresh oregano in place of the 1 tablespoon dried.

How should I store leftovers?

Store leftover pork loin in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze the leftover pork roast?

You can freeze the cooked pork roast. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe container or bag. It can be frozen for 2-3 months. Thaw overnight in the refrigerator before reheating.

How do I reheat the leftover pork?

Place the pork in a baking dish. Cover with foil. Heat at 350 degrees F for 10-15 minutes or until heated through (actual time will depend on the quantity and thickness of the slices).

Can I marinate the pork roast in the garlic paste before cooking?

Definitely! Spread the garlic paste on all sides of the pork roast as directed. Place the pork in a covered container (or wrap in plastic wrap) and refrigerate for anywhere from 1 hour to overnight. Let the pork sit at room temperature for about 10 minutes then proceed with the roasting instructions.

What if I want a spicier flavor?

To spice it up, you can increase the amount of crushed red pepper flakes or use a hotter chili powder.

Can I prepare the spice paste a day in advance?

You can prepare the spice paste in advance and store it in the refrigerator in a covered container. Just bring it to room temperature before applying it to the pork roast.

How do I rest the pork after cooking?

After removing the pork from the oven, cover it loosely with foil and let it rest on a cutting board or platter for about 10 minutes. This allows the juices to redistribute throughout the meat.

Meat Thermometer: For making sure the pork loin roast is cooked to a safe internal temperature of 160 degrees F.

Roasting Pan: To cook the pork loin roast in the oven.

Measuring Spoons: For measuring ingredients such as seasoned salt, oregano, and garlic.

Bowl and Spoon: To combine the seasoned salt, oregano, black pepper, garlic, crushed red pepper flakes, chili powder, and cumin to form the garlic paste. You can also use a mortar and pestle.

Basting Brush (optional): For spreading the garlic paste on all sides of the pork roast.

Foil: To loosely cover the pork roast after cooking it and allow it to rest before slicing and serving.

Garlic Mashed Potatoes: The creaminess of these steakhouse-style garlic mashed potatoes pairs beautifully with the robust flavors of the pork, creating a classic comfort-food combination that is hard to beat.

Roasted Vegetables: A mix of seasonal roasted veggies like carrots, Brussels sprouts, and bell peppers brings color and sweetness to the dish, balancing the savory and spicy notes of the pork. Plus, it's an effortless way to add more nutrients to your meal.

Apple Chutney: The sweetness and tanginess of apple chutney cut through the richness of the pork, adding a delicious contrast.

Cornbread: A slice of moist homemade cornbread adds a touch of sweetness and texture to the meal, making it perfect for mopping up any juices.

Spicy Barbecue Sauce: Drizzling some spicy jack daniels barbecue sauce over the sliced pork will introduce an extra layer of flavor, bringing sweetness and heat that marries well with the spices in the meat.

Homemade Garlic Bread: Serve with warm, crusty garlic bread to soak up the juices and add a crunchy element to the meal. Keep this make-ahead garlic bread on hand for meals just like this.

Caesar Salad: A fresh Caesar salad with crisp romaine, croutons, and a creamy dressing offers a nice contrast of textures.

Wine Pairings
Tempranillo: This Spanish red wine has earthy and fruity notes that will play nicely with the spices in the pork. Look for one with a bit of oak influence for that extra depth.

Syrah/Shiraz: A Syrah can bring out the bold flavors of cumin and chili while its peppery notes add a little kick. Aim for one with dark fruit flavors - like blackberry - to balance the savory elements.

Chardonnay: Go for an oaked Chardonnay here, as the buttery, rich texture will complement the roast, and its subtle fruitiness can enhance the garlic and spices without overshadowing them.

Other Alcohol Pairings
Malbec: A fruity Malbec, with its notes of black cherry and a hint of smokiness, works well with the spicy rub.

Dark Beer: A robust porter or stout will match the richness of the pork. The roasted malt flavors will add complexity and complement the spices.

Spicy Margarita: A Margarita with a zesty kick can bring out the bold spices in your pork. The lime will brighten things up, and if it's made with a hint of jalapeno, that's a bonus!

Non-Alcoholic Pairings
Lemonade: A tart and refreshing lemonade cutting through the richness of the pork is a perfect choice. If you want to get fancy, add some fresh herbs like mint for a twist.

Sparkling Water with Lime: This fizzy drink will add a refreshing touch that complements the spices beautifully.

Herbal Iced Tea: A lightly sweetened herbal tea, perhaps with chamomile or mint, will provide a soothing counterpoint to the bold flavors of the roast.