Beth's Herb Roasted Pork Loin Recipe || KIN EATS

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile while canola oil is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning is cost-effective.

pork loin

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup is a natural sweetener, while brown sugar is a cheaper alternative.

Start by pressing 3 cloves of garlic into a small bowl using a garlic press.

Add 2 tablespoons of rosemary and 2 tablespoons of thyme to the bowl.

Chop the rosemary leaves and add them to the bowl with the thyme, mixing them together.

Pour about 1/2 cup of olive oil into the bowl and stir everything together, adding a little salt and pepper to taste.

Rub the garlic and herb mixture all over the pork loin, covering the front, back, and sides evenly.

In a separate bowl, toss about 1/2 a bag of baby carrots with olive oil, salt, and pepper.

Add fennel and any other vegetables to the roasting pan on either side of the pork loin.

Preheat the oven to 400°F and place the roasting pan in the oven for about 35 minutes.

Use a meat thermometer to check the pork loin for doneness, ensuring it is cooked perfectly.

Once done, remove the pork from the oven and let it rest on a cutting board covered with foil.

Increase the oven temperature to 450°F to caramelize the vegetables for a few minutes.

Slice the pork on the bias and arrange it on a platter, placing the vegetables on either side.

Garnish with loose thyme for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens