The KING of Pork Loin Recipes with Italian Seasoning
There are so many delicious pork loin recipes out there that it can be hard to select the one that is right for a given occasion. But, this pork loin recipe is definitely one that you should choose whenever it seems that it might be even remotely appropriate.
Its fragrant aroma will fill your kitchen and waft into your dining room with hunger creating smells and memories. The colorful veggies that are roasted with it, along with the crispy exposed body of the roast bound with the butcher’s string make it a sight which must have been a dish to grace the banquet hall of a king or prince!
This pork loin roast recipe, hot from the oven, will seem like it belongs at the dinner table for Royalty after being meticulously prepared by the Kitchens to His Highness. But, it’s easy enough to use this roast to make any day of the week special at your house.
By adding some vegetables to the roasting pan, almost the whole meal can be ready in one dish. And it’s such an easy gluten-free dinner!
This week I used a pork roast that had been tied by the butcher, as you see in the pictures. It is just two smaller pieces of boneless pork loin tied together to make one thicker roast.
After roasting the strings are easily cut so they can be removed before slicing. It doesn’t have to be a tied roast, though — often I use a single piece of pork loin for this recipe.
A tied roast does make for a little longer roasting time but there is not much other difference in preparation between a tied and an untied roast, except for how the size and shape will fit into the roasting pan and the serving platter.
It’s always important to use a meat thermometer to tell when a roast is done. Although I have given the estimated roasting times for different sizes of pork roasts, those are for convenience only. See the instructions below for the actual “done” temperature for any size pork loin roast.
To make a plain pork loin roast reminiscent of an Italian dish, the vegetables and seasonings are the key. I begin with olive oil and balsamic vinegar for a good start, and then I add bell peppers, garlic, onion and tomatoes.
The final Italian touch is in the herbs and spices, so I often have a jar of my own mixture in my pantry. It’s a combination my family likes a lot, so it makes sense to combine my own. For the most part, it’s equal parts of what you see below. There are also ready-made combinations in the spice section of supermarkets, many of which are gluten-free.
The vegetables can be increased or switched for others, like leeks or squash, for example, so this can truly become a complete dinner in one dish. It also is easy to serve with a side of gluten-free noodles, some greens or steamed broccoli, and a spoonful of white beans for an unusual, flavorful combination.
Not only is a roast pork loin a dinner worthy of guests, it is also an excellent holiday entrée, like for Easter dinner. With a side dish of asparagus or roasted red potatoes, and a rhubarb pie for dessert, it can be a perfect springtime meal.
Whatever you like with your Italian roast, I hope you enjoy this lean and healthy dinner.
Gluten-Free Pork Loin Roast with Italian Seasoning
3 pound Boneless Pork Loin Roast (can be tied or not)
1 tablespoon Olive Oil
2 tablespoons Balsamic Vinegar or Wine Vinegar (make sure it’s gluten-free)
1 medium Bell Pepper, cut into sections or coarsely chopped (more if you like)
1 medium Onion, cut into sections or coarsely chopped (more if you like)
2 ribs of Celery, cut into 2-inch pieces or coarsely chopped (more if you like)
1/2 cup Grape Tomatoes, halved, or 1 Roma Tomato, quartered (more if you like)
2 cloves Garlic, minced (or 1 teaspoon minced Garlic) — not needed if there is Garlic Powder in your Italian Seasoning
2 teaspoons Italian Seasoning, or your favorite Italian seasoning (for example, 1/4 teaspoon each of Basil, Black Pepper, Garlic Powder, Onion Powder, Oregano, Paprika or Chili Powder, Parsley Flakes, Rosemary or Salt)
1 teaspoon Salt, to taste
1/2 cup Water
Preheat oven to 425°F.
Spread the oil in the bottom of a casserole dish or roasting pan large enough for the roast.
Place the roast in the pan. Turn to coat the outside of the roast with oil.
Roast uncovered at 425°F for 15 minutes.
Reduce oven temperature to 350°F. Add the remaining ingredients to the pan around the roast. Cover and return to the oven.
Bake at 350°F until the internal temperature reads 160°F on a meat thermometer.
Here are Estimated Times for Roasting. Remember, these are approximate – your meat thermometer is the true test to follow:
-If 3 to 4 lbs, roast for about 2.25 to 2.75 hrs
-If 4 to 6 lbs, roast for about 2.5 to 3 hrs
-If 6 to 8 lbs, roast for about 3 to 3.5 hrs
To serve the roast Au Jus, skip the following pan gravy instructions. However, if you like, prepare Gluten-Free Roast Pork Pan Gravy (optional):
Remove the pork roast and vegetables to a hot platter and keep warm.
Spoon the meat juices into a 2-cup measuring pitcher.
Skim off any fat, reserving 2 to 3 tablespoons.
Add enough water to the meat juices to equal 2 cups.
Return the reserved fat to a small sauce pan.
Stir in 1/4 cup rice flour or arrowroot starch, then blend fat and flour until smooth.
Cook over medium-low heat, stirring constantly till bubbly.
Remove pan from the heat for a moment.
Add the 2 cups liquid (meat juices plus water) all at once; stir until smooth.
Season with salt and pepper as needed.
Return to heat; simmer and stir 2 to 3 minutes.
Slice the roast, arrange the vegetables over it and drizzle the plain juices (“au jus”) or the optional Pan Gravy over all.
For more delicious recipes gathered to easily browse, and to add your own recipes, stop by these blogs:
Gluten-Free Homemaker’s Gluten-Free Wednesdays
Miz Helen’s Country Cottage’s Full Plate Thursday
Vegetarian Mamma’s Gluten-Free Fridays