Eosinophilic Esophagitis Friendly Herb-Crusted Pork Loin
Total time1 hr 15 min
Prep time15 min
Cook time55 min
5.0(6)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless pork loin roast
- 2 tbsp olive oil, divided
- 1 tsp salt
For the herb crust
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 3 cloves garlic, minced
For the pan jus
- ½ cup chicken broth
- 1 tbsp apple cider vinegar
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
Instructions
- 1
Preheat the oven to 400°F (205°C). Pat the pork loin completely dry with paper towels and season all over with the salt.
- 2
In a small bowl, combine the rosemary, thyme, sage, parsley, garlic, and 1 tablespoon of the olive oil, stirring until a coarse paste forms.
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