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Herbed Loin of Pork

Posted By Allergic Living On 2010/07/02 @ 4:48 pm In Celiac, Gluten-free,Christmas, Hanukkah,DFCF,Easter, Passover,Eggs,Fish,Main Dishes,Milk/Dairy,Mustard,Other Legumes,Peanut,Sesame,Shellfish,Soy,Sulphites,Thanksgiving,Tree Nuts,Wheat,Winter | No Comments

Herbed Loin of Pork & Braised Red Cabbage [1]Free of: All top allergens and gluten-free.


  • 1 boneless centre-cut pork loin (3 – 4 lbs)
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tbsp dried rosemary
  • 1 tbsp dried sage
  • 1 tbsp dried oregano
  • 1 tbsp salt
  • 1 tsp ground pepper


  1. Combine spices, olive oil, garlic, salt and pepper and rub onto pork loin.
  2. Let stand for 30 minutes at room temperature.
  3. Preheat oven to 450°F.
  4. Heat oil in an oven-proof pan over medium-high heat. Sear pork on all sides until golden brown.
  5. Move pork to oven and roast for 10 minutes.
  6. Reduce temperature to 250°F and continue cooking for 1 hour or until a meat thermometer in the centre of the roast reads 150°F.
  7. Place roast on a cutting board. Tent with foil and let stand for 10 minutes before carving.
  8. Serve at once with Pommes Anna and Braised Red Cabbage.

Suggested Side (pictured): Braised Red Cabbage [2]

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [3].

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[1] Image: http://allergicliving.com/wp-content/uploads/2010/07/Herbed-Loin-of-Pork-Braised-Red-Cabbage.jpg

[2] Braised Red Cabbage: http://www.allergicliving.com/features.asp?copy_id=204

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