Eosinophilic Esophagitis Friendly Italian Herb Roast Pork Loin
Total time1 hr 40 min
Prep time20 min
Cook time1 hr 10 min
4.6(9)
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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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