Rachael’s Herb Roasted Pork Loin

Rachael’s herb roasted pork loin is comfort food at its finest! This savory dish is incredibly juicy and amazingly delicious!

We just bought a big pork loin from Costco. We divided it in half. I marinated mine to make mom’s keto pork loin and my daughter, Rachael, created this delicious dish. She’s my guest host💕so I’ll let her take it from here!

Hi! I’m Lisa’s daughter, Rachael. We had a sizable pork loin that gave us plenty of opportunity to make two recipes. Here is my variation. I hope you enjoy eating it as much as I enjoyed cooking it! During the writing of this recipe, I found myself learning a great deal. I hope sharing these tips and tricks will be as helpful to you as they were for me.

What is the difference between pork tenderloin and pork loin?

Pork tenderloin and pork loin sound similar, but they have distinct differences. Both cuts of meat are taken from the back portion, also called the general loin area. Tenderloins are long and narrow, usually sold in packs of two. They are boneless, tender, and lean with minimal marbling, and are best cooked hard and fast. Because of the low fat content, it is recommended to marinate or brine this meat before cooking. The best part about tenderloins is their versatility. They can be braised, broiled, roasted, or sauteed. Since they are often mistaken for one another, you’ll want to look closely at your label to make sure you’re not buying pork tenderloin but are buying pork loin for this dish!

We are using pork loin for this awesome recipe! Pork loins are located above the tenderloin and below the back fat layer, so they contain a higher fat content than tenderloins. They are wider and flatter than tenderloins. Pork loins are sold with or without a bone, and because of their size are generally used for roasts. I used a boneless pork loin for this recipe. You don’t really need to cook low and slow to get a pork loin cooked to perfection, but you don’t want to rush it either. Loins do best somewhere in the middle and are good if seared first, then finished in the oven at a moderate temperature. Loins are still a lean cut of meat, with a moderate fat marbling and a cap of fat on the top. You don’t have to trim the fat, and for the most part, we usually don’t.

Is Rachael’s herb roasted pork loin difficult to make?

This recipe is fairly easy. Allow your meat to set out for 30 minutes before working with it. This will ensure it cooks evenly. You can melt your butter and add it and your oil and seasonings at this time. I seared my pork loin before baking it. Searing helps to hold the juices in and gives the meat nice color. To sear, heat your pan on medium high heat. You’ll know your pan is hot enough when you sprinkle a few droplets of water into the pan and they either scatter and dissolve quickly, or dance around the pan like marbles. Feel free to take a moment to watch in fascination before placing the meat in the pan and searing! After making sure the meat is nicely seared, deglaze your pan with some chicken broth and add all that delicious liquid in with the pork loin before baking!

What can I serve with Rachael’s herb roasted pork loin?

Bacon and Brown Sugar Keto Green Beans

Keto Cheddar Garlic Biscuits

Keto Roasted Garlic Mashed Turnips

Marinated Mushroom Olive Salad

Helpful Hints:

*Line your baking pan with aluminum foil for fast and easy clean up.

*The internal temperature of your finished pork should be 150-160 degrees, depending on your preferred level of doneness.

Main Kitchen Equipment and Utensils:

• Small bowl
• Large skillet
• 13×9 inch baking pan

Splash of Encouragement:

***LORD, You will establish peace for us, For You have also done all our works in us. Isaiah 26:12***