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sliced roast pork with a lemon herb sauce
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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.
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

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