Mediterranean Diet Herb-Infused Roast Pork Loin
Elevate your dinner table with this Mediterranean Diet Herb-Infused Roast Pork Loin—a flavorful, aromatic centerpiece that combines tender, juicy pork with the vibrant taste of fresh herbs. Infused with rosemary, thyme, and oregano, and brightened by a touch of zesty lemon, this dish exudes Mediterranean charm. A quick herb paste is rubbed over a scored pork loin, allowing the seasonings to penetrate deeply before roasting to perfection atop a bed of sweet onions. The addition of white wine ensures the meat stays moist while creating a luscious pan sauce. With just 20 minutes of prep time and a short rest after roasting, this dish is perfect for a special family dinner or an impressive gathering. Serve with the fragrant onions and pan juices for a show-stopping meal packed with healthy, bold flavors. Keywords: Mediterranean diet, herb-infused roast pork, easy pork loin recipe, healthy dinner idea, fresh herbs.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 1 tablespoon fresh oregano
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 3 tablespoons extra virgin olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup white wine
- 1 medium onion, sliced
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, combine chopped rosemary, thyme, oregano, and minced garlic. Mix in the lemon zest, olive oil, salt, and black pepper to create a herb paste.
Place the pork loin on a cutting board. Using a sharp knife, score the fat cap of the pork loin in a criss-cross pattern to help the flavors penetrate.
Rub the herb paste evenly over the pork loin, ensuring all sides are coated.
In a roasting pan, spread the sliced onion evenly as a bed for the pork loin.
Place the pork loin on top of the onions in the roasting pan.
Pour the white wine into the pan around the pork loin, not directly over it.
Roast the pork loin in the preheated oven for about 90 minutes or until the internal temperature reaches 145°F (63°C). Check periodically, adding a bit more wine or water if the pan dries out too much.
Remove the pan from the oven and let the pork loin rest for about 10 minutes before slicing.
Slice the pork loin into 1/2-inch thick slices and serve with the onions and any pan juices drizzled over the top.
Nutrition Facts
Calories |
3947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.9 g | 299% | |
| Saturated Fat | 74.1 g | 370% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 4406 mg | 192% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 8.9 g | ||
| Protein | 370.6 g | 741% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 6265 mg | 133% | |
*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.
