Keto Oven Roasted Pork Loin with Lemon Herb Sauce

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Are you ready for the most succulent, tender, perfectly seasoned oven roasted pork loin? The meat is luscious and cuts like butter. To take it one step further, the meat is drizzled with an exquisite lemon aioli. The sauce is both herbaceous and tangy. A wonderful addition to a keto, low-carb recipe repertoire.

You will flip for the aromatic flavors that pop in your mouth with every bite of this sumptuous meal.

Keto Oven Roasted Pork Loin Recipe

My love of pork runs deep. One of the first recipes I shared with you is my Pork Chops and Sauerkraut. It’s quite popular and I do hope you try it. Today’s recipe has become just as popular recipe with the hubs and me. So rich and tasty. The sauce is ah-mazing.

Main Ingredients

Pork loin is so easy to cook and can be served for a quick family dinner or an elegant dinner with family and friends.  Use either a marinated lemon-herb pork roast or follow instructions in the recipe to add seasoning.

Mayonnaise will be the base of the aioli or lemon sauce.  Obviously lemon is a must. Use either fresh or jarred juice. Fresh parley will add a tasty flavor to the pork and the sauce.

Garlic, my favorite ingredient, which can also be either fresh or jarred.

How to cook a pork loin roast

1. Preheat oven to 400°F. Place the loin on a roasting pan or baking tray. If not using a marinated pork, make a quick rub of lemon juice, olive oil, minced garlic, and chopped parsley. Rub it on the meat.
2. Roast the pork until the internal temperature is at least 145°F. This will take about 40-50 minutes.
3. Make the lemon and herb aioli by combining mayonnaise, lemon juice, minced garlic, parsley, and pepper.

Recipe Tips and FAQs

• Pork is naturally keto-friendly and a great protein for a low-carb diet or on a low-sugar diet. 
• Pork can be salty, therefore, I have not added salt to the seasonings. It is best to taste everything after it has cooked to see if salt is needed.
• Roast tender cuts of pork at higher temperatures such as 375°F so the meat cooks quickly and stays moist.
• Do not cover the meat with aluminum foil while cooking so the exterior gets brown and crispy.
• Use a digital meat thermometer to get an accurate temperature of cooked meat.
• Let the meat rest for about 10 minutes to allow the juices to set. This ensures a juicy roast, every time.
• Store leftovers in the fridge, covered, for up to 2 days.

The accurate temperature of cooked pork as per Pork Checkoff, cook your tenderloin to an internal temperature of at least a temperature of 145°F. On average, the pork will cook  about 20-35 minutes per pound,  depending on your preferred level of doneness, as per the very knowledgable pork.com

• Rare:                    145°F – 150°F
• Medium.             150°F  155°F
• Medium Well    160°F – 165°F
• Well Done.         160°F

Variations

• This recipe is just delicious. For variety, vary the herbs in the aioli. Rosemary, thyme, tarragon, and basil would all be magnificent additions.
• Pork tenderloin can be used in the recipe in lieu of a roast.  Tenderloin cooks very quickly and should be cooked through in about 25 minutes if using a 1 pound tenderloin.

What can I pair with this keto pork loin:

• Simple Arugula Salad is a fabulous combo.
• Apple Walnut Salad is easy and so tasty.
• Roasted Broccoli, quick and delicious.
• Mashed Cauliflower, always a favorite.
• Cauliflower Creamed Spinach, wow this is delish.

Here are a few other of my favorite low-carb recipes you should check out:

• Pork Chops and Sauerkraut, one of my first recipes and a crowd favorite.
• Mexican Grilled Pork Chops, quick and tasty.
• Low-Carb Chicken Picatta, lemony, and loaded with flavor.
• Foil Wrapped Salmon with Lemon and Herbs, under 30 minutes for an outstanding meal.
• Keto Jambalaya, Superfast and flavorsome.

SHOP THIS RECIPE:

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• Digital Meat Thermometer: A must-have for accuracy.
• Roasting Pan: We use this one, the rack helps to get a good crust on meat and poultry.

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Keto Oven Roasted Pork Loin with a Lemon Aioli

Keto Oven Roasted Pork Loin with a lemon herb aioli is a succulent, tender, perfectly seasoned pork loin roast. The sauce is both herbaceous and tangy. A meal ready in about 50 minutes, perfect for weeknights and entertaining company.

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: keto pork loin, oven roasted pork loin, roasted pork tenderloin

Prep Time: 5 minutes

Cook Time: 50 minutes

rest time: 5 minutes

Total Time: 1 hour

Servings: 6 servings

Calories: 450kcal

Author: Eileen Kelly

Equipment Needed:

Ingredients

• 3 pounds boneless pork loin roast Note 1
• 1 Tablespoon olive oil
• 1 teaspoon lemon juice
• 1 teaspoon fresh parsley
• 1/2 teaspoon minced garlic
• black pepper, to taste

Herb Lemon Aioli

• 1/2 cup mayonnaise
• 2 Tablespoons lemon juice
• 1 teaspoon minced garlic
• 2 Tablespoons fresh parsley
• black pepper, to taste

Instructions

• Preheat the oven to 375°F.
• Rub the pork olive oil. Then rub the lemon juice on the meat. Sprinkle with the parsley, garlic, and black pepper. Place the seasoned pork in the roasting pan or baking sheet.
• Roast the pork, about 20 minutes per pound, for 1 hour and 10 minutes. The internal temperature of the pork must be at least 145°F. See Note 1, below.
• Once the meat has cooked, the interior of the meat will be slightly pink. remove from the oven. Lest rest 5 minutes before slicing.
• Serve, drizzled with the lemon aioli.

Herb Lemon Aioli

• While meat cooks, make the aioli.
• In a medium bowl, whisk together mayonnaise, lemon juice, minced garlic, fresh parsley, and black pepper. Refrigerate until ready to serve over pork roast.

Notes

Note 1: The recipe is using a boneless pork loin, not a tenderloin. Use the cooking guide of 20-25 minutes per pound. Also the temperature guide to your preferred doneness:

• Rare:                    145°F - 150°F
• Medium.             150°F  155°F
• Medium Well    160°F - 165°F
• Well Done.         160°F

Note 2: Pork can be salty, therefore, I have not added salt to the seasonings. It is best to taste everything after it has cooked to see if salt is needed.

Note 3: Roast tender cuts of pork at higher temperatures such as 375°F so the meat cooks quickly and stays moist.

Note 4: Do not cover the meat with aluminum foil while cooking so the exterior gets brown and crispy.

Note 5: Use a digital meat thermometer to get an accurate temperature of cooked meat.

Note 6: Let the meat rest for about 10 minutes to allow the juices to set. This ensures a juicy roast, every time. 

Note 7: Store leftovers in the fridge, covered, for up to 2 days

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1serving | Calories: 450kcal | Carbohydrates: 1g | Protein: 51g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 151mg | Sodium: 231mg | Potassium: 856mg | Fiber: 1g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

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