BROWN SWERVE GLAZED PORK LOIN

BROWN SWERVE GLAZED PORK LOIN

INGREDIENTS:

PORK LOIN

  • 3- pound pork loin
  • 1 tablespoon olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper, to taste

BROWN SWERVE GARLIC GLAZE

  • 4 cloves garlic, minced
  • ½ Cup Brown Swerve
  • 3 tablespoons low-sodium gluten free soy sauce or coco aminos
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil
  • 2 tsps vegetable glycerin (optional)

NUTRITIONAL FACTS:

Servings: 8

Calories: 310

Total Fat: 17g

Cholesterol: 100mg

Sodium: 520mg

Total Carbs: 15g

Dietary Fiber: <1g

Sugar: 0g

Protein: 36g

DIRECTIONS:

Step 1

Preheat oven to 375˚F.

Step 2

Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.

Step 3

In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.

Step 4

Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick. Rub the spice mix all over the pork loin.

Step 5

Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork to previously prepared baking sheet, fat layer up; set aside.

Step 6

In a double boiler, combine garlic, Brown Swerve, coco aminos, mustard, oil and vegetable glycerin (if using); whisk until Brown Swerve is melted and ingredients are combined.

Step 7

Brush Brown Swerve mixture over the pork loin, and place in preheated oven. Roast for 20 minutes.

Step 8

Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Cook based on internal pork temperature and not timing.

Step 9

Remove baking sheet from oven and loosely cover meat with foil; let rest 10 minutes before cutting the pork in slices and serving!

 

Note: The drippings from the sauce and juice of the Pork Loin Roast in the pan can be used as a jus.