Garlic-Roasted Pork (Pernil)

September/October 2007

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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 Island Red Beans and rice. Leftover slices make a good sandwich.

"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!!!!! "
Garlic-Roasted Pork (Pernil)

Makes: 8 servings

Active Time:

Total Time:


  • 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


  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1 up to 1 day ahead.


Per serving: 203 calories; 11 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 23 g protein; 0 g fiber; 337 mg sodium; 361 mg potassium.

Nutrition Bonus: Selenium (40% daily value).

Exchanges: 3 lean meat, 1 fat

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Recipe Categories

Total Time
More than 1 hour
Type of Dish
Main dish, meat
8 or more
Main Ingredient
Preparation/ Technique

Ease of Preparation
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