American · Dinner
Roast Pork Loin (Gluten-Free)
A boneless pork loin roast rubbed with garlic, rosemary, and thyme, seared to a golden crust then oven-roasted until juicy. A gluten-free pan sauce built from chicken stock and cornstarch replaces flour-thickened gravy. Served with roasted carrots and pan juices.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
476Calories
48.1gProtein
26.9gFat
8.5gCarbs
3.4gSugar
1.7gFiber
1508mgSodium
170mgChol
7.3gSat Fat
612mgPotassium
38mgCalcium
1.2mgIron
0.7mcgVitamin B12
4.8mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the pork loin dry, then rub all over with minced garlic, chopped rosemary, chopped thyme, salt, and pepper until evenly coated.
2
Sear
Heat olive oil in an ovenproof skillet over medium-high and sear the pork on all sides for about 5 minutes until a deep golden crust forms.
3
Roast
Scatter carrot batons around the pork and roast in a 375F oven for 30 to 35 minutes until a thermometer reads 145F at the thickest point.
4
Rest
Move the pork to a board and rest for 10 minutes so juices redistribute.
5
Plate
Set the skillet over medium heat, simmer chicken stock and vinegar for 2 minutes scraping up bits, stir in cornstarch, then slice pork over carrots and spoon sauce across.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless pork loin
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 2 tbsp30ml olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 medium (200g) carrot
- 1 cup240ml chicken stock
- 2 tsp2 tsp cornstarch
- 2 tsp10ml apple cider vinegar
