Turmeric Spiced Pork Loin
Turmeric Spiced Pork Loin with parsnips, carrots and leeks. Boneless baked pork loin marinated in turmeric, roasted veggies and a sprinkle of herbs. A one-dish Whole30, Paleo, gluten-free meal ready in 30 minutes.
Servings: 6 servings
Ingredients
For the pork loin:
- 1 1/2 lb Smithfield Prime Boneless Fresh Pork Loin
- 1 tablespoon rosemary
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the veggies:
- 4 parsnips chopped into 1 inch pieces
- 2 carrots chopped into 1/2 to 1 inch pieces
- 1 leek diced
- 1/4 cup extra virgin olive oil
- 1/2 tablespoon thyme
- Salt and pepper to taste
- Parsley to garnish
Instructions
- Mix together the thyme, salt, pepper and extra virgin olive oil and pour into a plastic bag with the cut parsnips, carrots and leek. Set aside to marinade while you prepare the pork loin.
- Preheat oven to 425 F.
- In another bowl, mix together the rosemary, turmeric, salt and pepper. Slice the pork loin into 1" to 1 1/2" thickness.
- Place the pork loin slices on a cutting board and sprinkle with the spice mixture. Rub it slightly with your hands into the pork loin.
- Place the sliced pork loin into a large casserole dish 9-inch x 13-inch. Pour the vegetable and marinade into the dish surrounding the pork loin.
- Roast at 425 F 25 minutes or until the internal temperature of the pork reaches 165 F.
- Remove from the oven add parsley garnish and serve.
Notes
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Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 23g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 277mg | Potassium: 903mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3690IU | Vitamin C: 21.8mg | Calcium: 68mg | Iron: 2mg