Garlic Roast Pork

    11 hours 25 min

    Pork is marinaded in garlic, red wine and dried herbs before roasting. It's best if you can marinade the pork for 48 hours.

    36 people made this

    Serves: 8 

    • 5 pounds boneless loin or pork shoulder roast
    • 6 cloves crushed garlic
    • 1/2 teaspoon dried rosemary, crushed
    • 1/2 teaspoon dried dill
    • 1/2 teaspoon dried oregano
    • 8 fl oz dry red wine
    • 10 cloves garlic

    Prep:25min  ›  Cook:3hr  ›  Extra time:8hr marinating  ›  Ready in:11hr25min 

    1. In a small bowl, mix together crushed garlic, rosemary, dill, oregano and red wine. Place roast in a large plastic or glass container, pour wine mixture over meat, and cover. Marinate overnight in fridge.
    2. Preheat oven to 165 degrees C/325 degrees F/Gas Mark 3.
    3. Transfer meat to a casserole dish. Make eight to ten 2cm deep cuts into the meat with a sharp knife. Insert a whole peeled garlic clove into each hole. Pour marinade over meat, and cover.
    4. Roast for 35 minutes per pound, or until an instant read thermometer inserted into the centre of the roast registers 70 degrees C/160 degrees F.

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    Reviews in English (22)


    This was wonderfully simple to prepare. I marinaded for about 36 hours. The meat tasted gorgeous and was very moist and tender. I made a gravy with the meat jus and served with baby roast potatoes, green beans and carrots. The meat tasted just as good served cold with salad later in the week. Recommended recipe to try.  -  05 Sep 2012


    This was a big hit with the family. Everyone had second helpings. Will definitely use this receipe again.  -  10 Jun 2015


    This was very tender but it seemed to lack flavor for our taste. I would season & sear it quickly before marinating before making it again. Thanks for sharing.  -  09 Jan 2015