Keto Oven Roasted Pork Loin with a Lemon Aioli

sliced roast pork with a lemon herb sauce

5 from 10 votes

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.

Course Main Course

Cuisine American

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

Prep Time 5

Cook Time 50

rest time 5

Total Time 1

Servings servings

Calories 450kcal

Author Eileen Kelly

Equipment

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10" x 7" Roasting Pan with Rack
Instant Read Thermometer
Measuring Spoons and Cups
Stainless Steel Mixing Bowls
Pastry Brush
Whisk

Ingredients

3 pounds boneless pork loin roast Note 1
1 Tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh parsley
½ teaspoon minced garlic
ground black pepper, to taste

Herb Lemon Aioli

½ cup mayonnaise
2 Tablespoons lemon juice
1 teaspoon minced garlic
2 Tablespoons fresh parsley
ground black pepper, to taste

Instructions

Preheat the oven to 375°F.
In a small bowl whisk together olive oil, lemon juice, parsley, garlic, and black pepper. Use a pastry brush to brush the mixture onto the pork loin.
Place the seasoned pork in the roasting pan. Preferable on a roasting pan with a rack so the entire pork develops a nice brown crust.
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 do not add 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