Low Sodium Svinjski Kare (Pork Loin Roast)

Indulge in the rich, savory flavors of this Low Sodium Svinjski Kare (Pork Loin Roast), a heart-healthy take on a traditional Croatian dish. This recipe transforms a tender 2.5-pound pork loin roast into a succulent centerpiece coated in a fragrant herb and garlic paste made with olive oil, fresh rosemary, and thyme. Roasted alongside colorful carrots, celery, and onion, then draped in a light broth, this dish delivers depth of flavor without excessive sodium. A touch of lemon juice brightens the palate, while optional paprika lends a hint of color. Perfectly roasted to juicy perfection in just 90 minutes, this recipe is a showstopping yet achievable option for family meals or special occasions. Serve it sliced with the beautifully caramelized vegetables and a drizzle of savory pan juices for a satisfying, wholesome feast!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 2.5 lb Pork loin roast
• 4 cloves Garlic cloves, minced
• 3 tbsp Olive oil
• 1 tbsp Fresh rosemary, chopped
• 1 tsp Fresh thyme, chopped
• 1 tsp Black pepper, freshly ground
• 0.5 tsp Onion powder
• 0.5 tsp Paprika (optional, for color)
• 2 tbsp Lemon juice
• 1 cup Low sodium vegetable broth (for roasting)
• 2 cups Carrots, chopped
• 1 cup Celery, chopped
• 1 medium Yellow onion, quartered

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, combine minced garlic, olive oil, chopped rosemary, chopped thyme, freshly ground black pepper, onion powder, and paprika (if using). Mix into a paste.

Step 3

Pat the pork loin roast dry with paper towels. Rub the garlic-herb paste evenly over the surface of the pork loin on all sides.

Step 4

Place the pork loin in a roasting pan or baking dish large enough to hold the meat and vegetables.

Step 5

Surround the pork loin with chopped carrots, celery, and the quartered onion for additional flavor. Pour the low sodium vegetable broth into the pan around the vegetables.

Step 6

Drizzle the lemon juice over the top of the pork and vegetables.

Step 7

Cover the pan loosely with aluminum foil to prevent excess browning and retain moisture. Place the pan in the preheated oven.

Step 8

Roast for approximately 60–70 minutes, basting the pork and vegetables with pan juices every 20 minutes. Remove the foil for the last 15–20 minutes of cooking to allow the pork to develop a golden crust.

Step 9

Check for doneness using a meat thermometer. The internal temperature of the pork loin should reach 145°F (63°C).

Step 10

Remove the roast from the oven and tent it with foil. Allow it to rest for 10–15 minutes to retain its juices.

Step 11

Slice the pork loin into thick medallions and serve alongside the roasted vegetables. Drizzle with any remaining pan juices for added flavor.

Nutrition Facts

Serving size	(2214.6g)

Amount per serving	% Daily Value*
Calories	3433.9

Total Fat 202.4g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 895.8mg	0%
Sodium 1289.3mg	0%
Total Carbohydrate 70.9g	0%
Dietary Fiber 18.9g	0%
Total Sugars 30.7g
Protein 314.7g	0%

Vitamin D 0IU	0%
Calcium 509.1mg	0%
Iron 13.6mg	0%
Potassium 7114.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 37.4%

Carbs: 8.4%