AIP Friendly Italian Herb Roast Pork Loin
This roast is the kind of centerpiece that makes a weeknight feel like a Sunday dinner, with a golden crust packed with rosemary, thyme, oregano, and garlic that perfumes the whole kitchen as it cooks. The herb paste comes together in minutes and gets pressed right into the meat, so every slice is deeply flavored all the way through. What makes this work so well for an elimination-style protocol is how clean and intentional every ingredient is — fresh herbs, turmeric, ground ginger, olive oil, and sea salt, with no nightshades, grains, or hidden additives in sight. The pan sauce is a standout move: additive-free bone broth, a splash of apple cider vinegar, and a touch of arrowroot starch create a silky, glossy finish that feels indulgent without straying from the protocol at all. Starting the roast at high heat locks in a beautiful sear before the oven drops to a gentler temperature, giving you juicy, tender pork rather than anything dry or tough. A ten-minute rest before slicing is all it takes to let the juices redistribute, and the result is something you'd be proud to serve to anyone at the table — protocol or not. Serves six, so it's equally at home for a family dinner or a meal-prep Sunday that sets you up for the week.
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Learn more →Ingredients
6 servings
- 1 boneless pork loin roast (about 2 ½ lb)
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh oregano, finely chopped
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 1 ½ tsp fine sea salt
For the pan sauce
- 1 tbsp apple cider vinegar
- 1 cup bone broth (homemade or additive-free)
- 1 tsp arrowroot starch
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Remove the pork loin from the refrigerator 30 minutes before roasting. Preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan.
- 2
In a small bowl, combine 2 tablespoons of the olive oil, the minced garlic, rosemary, thyme, oregano, turmeric, ground ginger, and sea salt. Stir into a coarse paste.
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