Eosinophilic Esophagitis Friendly Garlic Herb Roast Pork Loin
Total time1 hr 30 min
Prep time20 min
Cook time1 hr
4.5(28)
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Learn more →Ingredients
6 servings
For the roast
- 1 boneless pork loin roast (about 2 ½ lb)
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 ½ tsp salt
For the pan sauce
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 cup bone broth
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the pork loin dry with paper towels and place it fat-side up in a roasting pan or oven-safe skillet.
- 2
In a small bowl, combine the olive oil, garlic, rosemary, thyme, sage, ground ginger, turmeric, and salt, stirring until a thick paste forms.
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