Garlic-Roasted Pork (Pernil)

Garlic-Roasted Pork (Pernil)

6 Reviews
From: EatingWell Magazine September/October 2007

Though traditional Puerto Rican cuisine may favor fatty cuts of pork with the skin on, lean cuts like pork loin are just as delicious with the intense garlic rub in this recipe. Serve warm with red beans and rice. Leftover slices make a good sandwich.

Ingredients 8 servings

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  • 6 cloves garlic, crushed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 2-pound boneless pork loin, trimmed


  • Active

  • Ready In

  1. Combine garlic, oil, oregano, paprika, salt and pepper in a food processor or blender and puree. Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or place in a large sealable plastic bag. Let marinate in the refrigerator for at least 20 minutes or up to 1 day.
  2. Preheat oven to 350 °F.
  3. Remove the pork from the plastic and place in a shallow roasting pan. Roast, uncovered, until an instant-read thermometer inserted into the center registers 145 °F, 50 minutes to 1 hour. Let rest for 10 minutes, then slice and serve.
  • Make Ahead Tip: Prepare through Step 1 up to 1 day ahead.

Nutrition information

  • Per serving: 202 calories; 11 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 23 g protein; 2 mcg folate; 64 mg cholesterol; 0 g sugars; 0 g added sugars; 155 IU vitamin A; 1 mg vitamin C; 26 mg calcium; 1 mg iron; 337 mg sodium; 358 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 1 fat

Reviews 6

September 07, 2014
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By: EatingWell User
Garlic-Roasted Pork Loin would clarify the recipe at a glance. Do yourself a favor and follow the recipe exactly. It's delicious and needs no changes or adjustments at all. Pros: The flavor makes it taste more complicated than it is! Cons: None!!!
January 22, 2014
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By: bnbcraig1982
Loved it! Wasn't sure what I'd think of this when I read the recipe, but I tried it anyway. Loved it and so did my spouse. In fact, I couldn't keep him away from what should have been the leftovers. Can't wait to come up with something interesting for the rest of the leftovers: pork curry? pork paprikash soup? Pros: easy, delicious, different Cons: not for the faint of palate; so good that portion control is tough
October 15, 2011
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By: julie
A simple and appetizing meal This was delicious but in no way was it ready in the time suggested. We will have this again. Pros: Simple, great aroma. lo-cost Cons: Took too long
October 01, 2011
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Best Pork Recipe ever This Pork recipe has become a regular in my household. Instead of using just oregano I like to use a blend of equal parts oregano, thyme, and basil, with a little crushed rosemary thrown in. The left over pork makes a fabulous wrap with lettuce, tomato and a little low fat mayo or sour cream. Pros: Easy and relatively quick to prepare Cons: None
January 31, 2011
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By: Vegging out in Miami
Juicy and flavorful This recipe is great. I've brined pork loin before and this recipe equals in flavor but is easier to prepare. I marinated my loin for a whole day, left a little of the fat on it for flavor. If you cut the fatty layer crosswise and roast it fat side up the result is a wonderful crust. My loin was huge so I adjusted the temperature to 400 and roasting time to 1.5 hours. Added a 1/4 cup of white wine to the roasting pan after 1 hour and the roast came of juicy and perfect. Pros: Easy to prepare Cons: Could use a sauce
April 10, 2010
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By: EatingWell User
I am Puerto Rican and always chose pork loin. My husband is white and always seems to choose the fatty pieces of pork, but that just happens to be, because it is cheaper!!!!!