Paleo Herb-Infused Roast Pork Loin

Elevate your dinner table with this flavorful Paleo Herb-Infused Roast Pork Loin, a perfect centerpiece for any special occasion or cozy weeknight meal. This recipe highlights a tender 3-pound pork loin, generously coated in a fragrant blend of fresh rosemary, thyme, garlic, and a hint of zesty lemon juice. The herb paste seeps into the scored fatty layer, ensuring every bite bursts with flavor. A bed of roasted onions, carrots, and celery adds natural sweetness, while chicken broth keeps the meat delectably moist as it roasts to perfection. With a preparation time of just 20 minutes and a cooking time of 90 minutes, this paleo-friendly dish is as stress-free as it is delicious. Serve it with pan juices and the tender roasted vegetables for a hearty, wholesome meal that’s certain to impress. Perfect for those seeking a healthy, gluten-free main course that doesn’t compromise on flavor!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 3 pounds pork loin
• 2 tablespoons fresh rosemary
• 2 tablespoons fresh thyme
• 6 large garlic cloves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 large onion
• 2 large carrot
• 2 celery stalk
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Finely chop the fresh rosemary and thyme, and place them in a small bowl.

Step 3

Mince the garlic cloves and add them to the herbs.

Step 4

Mix in the extra virgin olive oil, lemon juice, sea salt, and black pepper to form a paste.

Step 5

Pat the pork loin dry with paper towels, and place it on a cutting board.

Step 6

Using a sharp knife, score the fatty top layer of the pork loin in a crisscross pattern, being careful not to cut too deep into the meat.

Step 7

Rub the herb paste all over the pork loin, ensuring the scored fat absorbs plenty of the mixture.

Step 8

Peel and quarter the onion, and cut the carrots and celery stalks into large chunks.

Step 9

In a large roasting pan, scatter the onion, carrot, and celery as a bed for the pork loin.

Step 10

Place the pork loin on top of the vegetables in the roasting pan.

Step 11

Pour the cup of chicken broth into the base of the pan to keep the pork moist during roasting.

Step 12

Cover the roasting pan with foil, sealing it tightly, and roast in the preheated oven for 60 minutes.

Step 13

After 60 minutes, remove the foil to allow the pork to brown and continue roasting for an additional 30 minutes, or until the internal temperature reaches 145°F (63°C).

Step 14

Remove the pork loin from the oven and let it rest for at least 10 minutes before slicing.

Step 15

Serve the pork with the roasted vegetables, spooning over some of the pan juices for added flavor.

Nutrition Facts

Serving size	(2134.1g)

Amount per serving	% Daily Value*
Calories	3889.4

Total Fat 233.5g	0%
Saturated Fat 74.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1075.0mg	0%
Sodium 3885.6mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 16.4g
Protein 377.9g	0%

Vitamin D 0IU	0%
Calcium 484.1mg	0%
Iron 15.9mg	0%
Potassium 7046.4mg	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: 55.0%

Protein: 39.6%

Carbs: 5.4%