Garlic-Roasted Pork Loin with Salsa Verde

Garlic-Roasted Pork Loin with Salsa Verde

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From: Diabetic Living Magazine

Slivers of garlic add major flavor to roast pork in this simple main dish recipe. Pair it with a zesty fresh green salsa and you'll be serving a winner for dinner.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Garlic-Roasted Pork Loin
  • 1½ pounds boneless pork top loin roast
  • 4 cloves garlic, peeled and cut into thin slivers
  • 1 teaspoon kosher salt or sea salt
  • ½ teaspoon freshly ground pepper
  • Salsa Verde
  • ½ cup cold water
  • ⅓ cup chopped fresh Italian parsley
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro
  • 1 fresh serrano chile pepper, stemmed and finely chopped
  • 1 teaspoon finely shredded lemon peel
  • 4 teaspoons lemon juice
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt or sea salt
  • Pinch of crushed red pepper


  • Prep

  • Ready In

  1. For pork, preheat oven to 425°F. Using the tip of a sharp, thin-bladed knife, make small, ½-inch-deep slits all over the pork loin. Using the blade of the knife as a guide, slide a garlic sliver into each slit. Season the loin with salt and ground pepper.
  2. Place the loin on a rack in a shallow roasting pan. Roast, uncovered, for 50 to 60 minutes or until a thermometer inserted into the center of the loin registers 150°F.
  3. Meanwhile, for salsa, combine the water, parsley, olive oil, cilantro, serrano pepper, lemon peel, lemon juice, garlic, salt, and red pepper in a small bowl. Stir to combine. Let stand at room temperature for 10 minutes before serving.
  4. Transfer the pork loin to a cutting board; cover with foil and let stand for 10 minutes. The temperature of the meat after standing should be 160°F. Cut the loin crosswise into 12 slices. Divide the slices among six serving plates. Top with the salsa.

Nutrition information

  • Serving size: 3 ounces cooked meat and 2 tablespoons salsa
  • Per serving: 235 calories; 13 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 26 g protein; 6 mcg folate; 71 mg cholesterol; 0 g sugars; 335 IU vitamin A; 8 mg vitamin C; 19 mg calcium; 1 mg iron; 450 mg sodium; 383 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein, 1½ fat

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