Low Carb Herb-Infused Roast Pork Loin
Elevate your dinner table with this flavorful and tender **Low Carb Herb-Infused Roast Pork Loin**, a perfect centerpiece for any occasion. This recipe features a juicy, 3-pound pork loin rubbed with a vibrant blend of olive oil, garlic, fresh rosemary, thyme, zesty lemon, and warm spices. Slowly roasted to perfection, the pork is basted with savory chicken broth to enhance its succulence and infused herbs. With minimal prep time and a hands-off roasting process, this dish is as effortless as it is impressive. Gluten-free and packed with protein, it’s ideal for those following a low-carb lifestyle. Serve it in thick, juicy slices drizzled with aromatic pan juices for a meal that’s both hearty and refined. Perfect for family gatherings, meal prep, or a holiday spread, this recipe transforms simple ingredients into a show-stopping dish!
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 2 tablespoons Olive oil
- 4 large cloves, minced Garlic cloves
- 2 tablespoons, chopped Fresh rosemary
- 2 tablespoons, chopped Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 zest and juice Lemon
- 1 cup Chicken broth
Instructions
Preheat your oven to 350°F (175°C).
In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, pepper, lemon zest, and lemon juice to form a paste.
Pat the pork loin dry with paper towels. Using your hands, rub the herb paste all over the pork loin, ensuring it is evenly coated.
Place the pork loin on a roasting rack set inside a roasting pan, fatty side up. Pour the chicken broth into the bottom of the roasting pan.
Insert a meat thermometer into the thickest part of the pork loin, being careful not to touch any bone.
Roast the pork loin in the preheated oven for about 90 to 120 minutes, or until the internal temperature reaches 145°F (63°C).
Once the desired internal temperature is reached, remove the pork loin from the oven and tent it loosely with aluminum foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
Slice the pork loin into half-inch thick slices and serve it drizzled with the pan juices from the roasting pan.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.8 g | 281% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6127 mg | 266% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.1 g | ||
| Protein | 373.3 g | 747% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6185 mg | 132% | |
*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.
