Paleo Herb-Infused Roast Pork Loin
Savor the mouthwatering flavors of this Paleo Herb-Infused Roast Pork Loin, a perfect centerpiece for any dinner table. This recipe highlights a succulent three-pound pork loin coated in a fragrant blend of fresh rosemary, thyme, garlic, and olive oil, elevated with a splash of lemon juice for a bright, tangy kick. The pork loin is scored and roasted atop a bed of hearty vegetables—onions, carrots, and celery—while chicken broth keeps the meat juicy and flavorful as it cooks. The result is a perfectly tender roast with a beautifully browned crust, accompanied by caramelized vegetables and aromatic pan juices. Paleo-friendly and naturally gluten-free, this wholesome and satisfying dish is ready in just under two hours, making it ideal for a special gathering or a comforting family dinner.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
Finely chop the fresh rosemary and thyme, and place them in a small bowl.
Mince the garlic cloves and add them to the herbs.
Mix in the extra virgin olive oil, lemon juice, sea salt, and black pepper to form a paste.
Pat the pork loin dry with paper towels, and place it on a cutting board.
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.
Rub the herb paste all over the pork loin, ensuring the scored fat absorbs plenty of the mixture.
Peel and quarter the onion, and cut the carrots and celery stalks into large chunks.
In a large roasting pan, scatter the onion, carrot, and celery as a bed for the pork loin.
Place the pork loin on top of the vegetables in the roasting pan.
Pour the cup of chicken broth into the base of the pan to keep the pork moist during roasting.
Cover the roasting pan with foil, sealing it tightly, and roast in the preheated oven for 60 minutes.
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).
Remove the pork loin from the oven and let it rest for at least 10 minutes before slicing.
Serve the pork with the roasted vegetables, spooning over some of the pan juices for added flavor.
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.4 g | ||
| Protein | 377.9 g | 756% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7046 mg | 150% | |
*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.
