Low Fiber Garlic Herb Roast Pork Loin

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

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Ingredients

6 servings

For the roast

1 boneless pork loin roast (about 2 ½ lb)
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
Ingredient note
Low residue diets limit seeds and whole spices. Only about 1/4 teaspoon of ground ginger is used per serving, so it is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
1 tsp turmeric
1 ½ tsp salt

For the pan sauce

2 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
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)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 1/2 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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