2 T olive oil
2 cloves minced garlic
1/4 C lemon juice
about 2 T fresh chopped rosemary and thyme
splash white wine
Bake at 350 for about 35 minutes!
I served with steamed summer squash and sauteed spinach (with 1 tsp olive oil and more garlic). Serving size is 4oz pork, about 1 cup spinach and 1 cup summer squash, and I sprinkled a few slivered almonds over the spinach! I also enjoyed this with a 4 oz glass of Chardonnay (as I had some room for more carbs). This is a 3 block paleo dinner! Enjoy!
As always great meal ideas. Thanks.ReplyDelete
If you happen to have a rotisserie for your grill, pork loin is an excellent meat to cook on it. Because of the way that rotisseries turn the food while it cooks, it's like the food self-bastes. I guarantee it will be the juiciest pork loin you've ever eaten.ReplyDelete
Thanks, Ricky. My husband's eyes lit up when he read that suggestion. He loves his BBQ... we'll definitely try that!ReplyDelete
I followed this recipe, cooking to an internal temp of 165. Great Protein for the meal with plenty of leftovers lunches and snacks later in the week. Thanks for this blog and all of zone recipes Great resource!ReplyDelete