Roast pork loin with dijon herb crust (recipe)
| Roast pork loin with dijon herb crust (recipe) | |
|---|---|
| Name | Roast pork loin with dijon herb crust |
| Ingredients | Garlic • Fresh rosemary • Fresh sage • Dijon mustard • Olive oil • Salt • Fresh ground black pepper • Flour • Rosemary • Sage |
| Cooktime (in hours) | 1.5 |
| Preptime (in hours) | 0.25 |
| Totaltime (in hours) | 1.75 |
| Keto friendliness | Keto friendly |
| Calories | 69.8 |
| Fat | 6.9 |
| Protein | 0.4 |
| Carbohydrate | 1.8 |
| Fiber | 0.2 |
| Net carbohydrates | 1.6 |
| Sugar | 0 |
| Saturated fat | 0.9 |
| Cholesterol (mg) | 0 |
| Sodium | 42.8 |
| Servings | 8 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roast pork loin with dijon herb crust (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.
Roast pork loin with dijon herb crust (recipe) image(external)
Recipe instructions
- Set the oven at 450 degrees.
- Use a small, sharp knife to make tiny slits all over the meat.
- Insert pieces of garlic in the slits.
- Pull the rosemary and sage from their stems.
- Finely chop the herbs and transfer them to a bowl.
- With a fork, mash the mustard in to the leaves.
- Add olive oil, a few drops at a time.
- Blend in salt, pepper, and flour.
- Place the pork, fat side up, in a roasting pan fitted with a rack.
- With the back of a spoon, spread the herb mixture all over the meat.
- Transfer the pork to the hot oven and roast it for 30 minutes.
- Turn the oven temperature down to 350 degrees.
- Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
- Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.
Food tags
Meat, Lactose Free, Egg Free, Free Of...,
Roast pork loin with dijon herb crust (recipe) details
Time:
Prep Time in Hours and Mins:1H45M
"
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Contributors: Prab R. Tumpati, MD
