Nickel Allergy Friendly Italian Herb Roast Pork Loin

Total time1 hr 40 min

Prep time20 min

Cook time1 hr 10 min

Nickel Allergy Friendly Italian Herb Roast Pork Loin

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Ingredients

6 servings

1 boneless pork loin roast (about 2 ½ lb)
3 tbsp olive oil, divided
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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4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
1 tbsp fresh oregano, finely chopped
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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