Roast Pork Loin with Salsa Verde

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Colorado chef-farmer Eric Skokan began raising heritage Mulefoot pigs more than a decade ago, in part because he found the taste incomparable. His pigs spend their days outdoors, munching through fields of overripe (and thus not restaurant-worthy) organic vegetables and pasture. It's worth seeking out pastured pork for its bold and complex flavor; robust sauces like this salsa verde complement it especially well. Blending an ice cube with the herbs helps preserve their vibrant color.

Eric Skokan

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Roast Pork Loin with Salsa Verde — Photo: Eric Wolfinger

Active Time:

20 mins

Total Time:

1 hr

Servings:

Nutrition Profile:

Low-Carb Nut-Free Dairy-Free Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

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Ingredients

2 pounds boneless pork loin
1 ¼ teaspoons salt, divided
1 cup fresh chervil leaves (see Tip)
1 cup fresh cilantro leaves
1 cup fresh parsley leaves
½ cup extra-virgin olive oil plus 2 tablespoons, divided
1 ice cube
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon minced garlic

Directions

Preheat oven to 375°F.
Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.
Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.
Thinly slice the pork and serve with any pan drippings and the salsa verde.

Tip

Chervil, a tender leafy herb used widely in French cuisine, tastes similar to parsley but with a gentle, slightly anise-like flavor. If your grocery store doesn't have it, you can substitute equal parts fresh parsley and tarragon for the chervil.

To make ahead

Refrigerate salsa verde (Step 4) for up to 3 days.

Originally appeared: EatingWell Magazine, December 2021

Nutrition Facts (per serving)

285	Calories
21g	Fat
2g	Carbs
21g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size 3 oz. pork & 2 Tbsp. salsa verde
Calories 285
% Daily Value *
Total Carbohydrate 2g	1%
Dietary Fiber 1g	4%
Protein 21g	42%
Total Fat 21g	27%
Saturated Fat 4g	20%
Cholesterol 57mg	19%
Vitamin A 136IU	3%
Sodium 417mg	18%
Potassium 441mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roast Pork Loin with Salsa Verde

Ingredients

Directions

Tip

To make ahead

Nutrition Facts (per serving)

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