Italian · Dinner
Rolled Seasoned Pork Roast (Keto)
Boneless pork loin butterflied, stuffed with garlic, fennel seed, rosemary, and Parmesan, then rolled, seared, and roasted whole. Sliced into a herb spiral and finished with a pan sauce built from roasting juices and butter, with no breadcrumb filler or starchy sides.
$6
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
478Calories
45.3gProtein
30.9gFat
4.1gCarbs
0.6gSugar
0.9gFiber
1450mgSodium
168mgChol
11.6gSat Fat
720mgPotassium
230mgCalcium
2.3mgIron
1.1mcgVitamin B12
4.5mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Lay butterflied pork loin flat, pound to 1/2-inch thickness with mallet, season inside with half the salt and pepper, then scatter garlic, fennel seed, rosemary, and Parmesan over pork.
2
Build
Roll pork tightly from short end into a log and tie with twine.
3
Sear
Heat olive oil in oven-safe skillet over medium-high heat, sear pork on all sides for 4 minutes until deep golden brown, then transfer skillet to 400F oven.
4
Roast
Roast pork 25 to 30 minutes until internal temperature reaches 145F and juices run clear, then move pork to board and rest uncovered 10 minutes.
5
Finish
Set skillet over medium heat, pour in stock, scrape browned bits for 2 minutes until simmering, whisk in butter and lemon juice over low heat for 1 minute until glossy, then slice rested pork into rounds showing herb spiral, arrange on plate, and spoon pan sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork loin, boneless
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fennel seed
- 2 tsp2 tsp rosemary, fresh
- 1.4 oz40g Parmesan
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp butter
- 1/2 cup120ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tsp4 tsp lemon juice
