Roasted pork loin is a wonderful Paleo meal option when you have a whole family to feed. A 2 ½ to 3-lbs. pork tenderloin can feed 6 to 8, often with leftovers to enjoy for lunch the next day.
This particular recipe for roasted pork tenderloin combines the flavors of fresh garlic, rosemary and cracked pepper to create a crispy crust on the outside of the pork, leaving the meat tender and juicy. Add some vegetables to the pan to cook in the pork’s juices and you have an easy to prepare, well-balanced meal!
Paleo Garlic Rosemary Roasted Pork Loin
Prep Time: 10 minutes
Cooking Time: 1 hour
2 ½ to 3 lbs. boneless pork tenderloin
6 to 8 cloves garlic, peeled
2 tbsp. dried rosemary
1 ¼ tsp. coarse salt
¾ tsp. fresh ground pepper
2 tbsp. coconut flour
¼ cup water
Fresh sprigs rosemary
1. Preheat oven to 400°F and line a 9x13-inch roasting pan with foil.
2. Use a sharp knife to make small insertions in the top and sides of the pork tenderloin – make the insertions about 1 inch deep.
3. Press the peeled garlic cloves into the insertions.
4. Combine the rosemary, salt and pepper in a small bowl then rub the mixture into the pork tenderloin.
5. Place the tenderloin in the prepared roasting pan, fat-side down, and roast for 30 minutes.
6. Turn the tenderloin over and roast for 25 to 30 minutes longer or until a meat thermometer reads 155°F in the center of the pork.
7. Remove the roasting pan from the oven and let the pork stand for about 10 minutes.
8. To make gravy, pour off the juices from the pan into a small saucepan and keep warm over low heat.
9. Whisk together 2 tablespoons coconut flour with about ¼ cup water and stir into the juices in the saucepan. •
10. Cook over medium-low heat, whisking until well incorporated. Let sit to thicken.
11. Slice the pork tenderloin to the desired thickness and serve hot with the gravy.
12. Garnish with sprigs of fresh rosemary, if desired.
Quick Paleo Cooking Tip
Giving your tenderloin a few minutes to rest after roasting helps to ensure that the meat is tender and juicy. If you slice the meat immediately after taking it out of the oven, the juices will flow right out onto your cutting board, leaving the meat itself dry. As the meat rests, some of the juice is redistributed throughout the tenderloin so less of it is lost.
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