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Herb Crusted Pork Loin

Makes 8 Servings

Macros: 368 cal, fat 12g, carbs 5g, protein 69g, fibre 0


5-7 lbs pork centre loin or sirloin

2-3 large sprigs fresh rosemary (about 2.5 Tbsp chopped)

15-18 springs fresh Thyme (about 2.5 Tbsp chopped)

3/4 tsp salt

12 cloves of fresh garlic

1 Tbsp lemon zest


Preheat oven to 350 F

Blend spices in the small cup of your magic bullet or small food processor. If you are using entirely dry spices, you could blend in a spice grinder. Alternately, you could chop extremely fine and then grind in a mortar and pestle.

Rub spices evenly over entire roast (if you don't quite have enough for an even coat over the whole roast, focus on the top of the roast, which should be the side with the fat cap)

Optionally, you can wrap the roast in plastic wrap, place in your fridge, and let marinate for a few hours or overnight

Place roast fat side up on a roasting pan. Cook for 20 minutes per pound, until internal temperature reaches 160 F

Remove roast from oven, let sit 5-10 minutes before serving.

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