New Year's Eve Dinner Herbed Pork Loin (Low FODMAP)

15 Minutes prep • 4-8 Hours marinate • 2 Hours cook • Low FODMAP • Serves 6 - 8 • Ok to make ahead: Steps 1-3

So easy to make and so delicious, this pork tenderloin is perfect for the family or for a party! How about New Year's Eve dinner? The herbs and seasonings in the marinade give the meat an amazing flavor, while the slow cook and long rest time keep it tender and juicy. It made a perfect Christmas eve dinner with my  Rosemary Mushroom Cream Sauce, my holiday  Rosemary Potatoes au Gratin, and my  Holiday Salad.

Ingredients

3 - 4 pounds pork loin

2 tablespoons fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon gluten-free soy sauce

2 teaspoons Kosher salt

1 1/2 teaspoons black pepper

Pinch red pepper flakes

1/4 cup garlic-infused olive oil

Directions

(1) Select the meat: Considering how close their names are, It’s easy to get confused between a pork loin and a pork tenderloin. Keep in mind, a pork loin, is wide and flat and can be bone-in or boneless. By contrast, a pork tenderloin will be narrow and long without any bones. This recipe is written for pork loin, but could be adapted for pork tenderloin (by reducing the cook time).

(2) Make the marinade: Pork doesn’t have a lot of flavor on its own so it benefits from a marinade before cooking. This marinade is the game changer here. The flavors blend well together and bring out an even more delicious flavor with the pork. Combine the thyme, rosemary, soy sauce, salt, pepper, and red pepper flakes in a mini food processor or blender. Drizzle the olive oil in, while blending, until it is completely combined. You may also combine all ingredients in a jar and shake well to combine.

(3) Marinate the meat: Pour the marinade over the meat in the rimmed baking dish and turn the pork loin several times to coat all sides. Marinate 4 hours or overnight if possible. Turn the meat periodically while marinating.

Make-ahead note: At this point, you may leave the meat in the refrigerator overnight. Just turn the meat a few times to ensure the marinade is reaching all the meat equally.

(4) Cook the meat: Preheat the smoker or oven to 275 degrees F. If using a smoker, but the marinated meat directly on the grill grates, fat side up. If cooking in the oven, use a roasting pan. Cook until the internal temperature of the thickest part of the meat reaches 145 and no more. It should take about 2 hours. Remove from the oven and place in a cooler to rest and keep warm until you’re ready to serve. Rest the meat for at least 15 minutes or up to an hour. Keep warm while resting for longer periods by putting it in a dish, covering with foil, and putting it inside a small cooler to trap the heat.)

(5) Plate and serve: Serve warm with my Rosemary Mushroom Cream Sauce, my Rosemary Potatoes au Gratin, and one of my fresh salads.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

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