With Springtime and Easter upon us, I decided to create a delicious AIP-friendly and paleo pork loin dish, which is what my family always used to eat for Easter dinner growing up (that, or a baked ham!). While some pork loin recipes can be super dry and not spectacular, I think the cooking method for this roast helps keep it perfectly juicy.
Serve with baked sweet potatoes and this amazingly fresh Beet and Carrot salad (originally from the Simple French Paleo cookbook), and you’ve got yourself a simple yet delicious AIP meal for Easter dinner or any other Springtime meal!
- 2-3 lb boneless pork loin
- 3 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary, chopped
- 1 tsp dried sage
- 1 tsp dried basil
- 2 tbsp olive oil
- 1 tsp fine sea salt
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Preheat oven to 400F.
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Pat down your pork loin with a paper towel to dry it off a bit.
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Mix all herbs, sea salt and olive oil together in a small bowl. You should have a pretty thick mixture at the end.
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Rub pork loin down on all sides with herb mixture.
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Place pork in a roasting pan/rack with fat side up.
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Cook pork at 400F for 10 minutes.
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After 10 minutes, lower oven heat to 350F and cook for approximately 20 additional minutes per pound of pork (40 extra minutes for 2lb loin, 60 extra minutes for 3lbs, and so on).
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Once internal temperature reaches 145-150F, remove and let rest for 10 minutes before carving.
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Cut loin into slices of desired thickness.
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Enjoy!
NOTE: The FDA changed the recommended internal temperature of pork a few years back, so the old and outdated 165F internal temperature is no longer. Shoot for 145F for a little pink inside, or 150F if you feel like you want it slightly less pink. I would avoid 165F as this may produce a dry pork loin! Use a digital meat thermometer to help you keep track.
