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Photo: Eric Wolfinger
Active Time:20 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:1 hrServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsboneless pork loin1 ¼teaspoonssalt, divided1cupfresh chervil leaves (see Tip)1cupfresh cilantro leaves1cupfresh parsley leaves½cupextra-virgin olive oil plus 2 tablespoons, divided1ice cube1teaspoonlemon zest3tablespoonslemon juice1teaspoonminced garlic
Cook Mode(Keep screen awake)
Ingredients
2poundsboneless pork loin
1 ¼teaspoonssalt, divided
1cupfresh chervil leaves (see Tip)
1cupfresh cilantro leaves
1cupfresh parsley leaves
½cupextra-virgin olive oil plus 2 tablespoons, divided
1ice cube
1teaspoonlemon zest
3tablespoonslemon juice
1teaspoonminced garlic
DirectionsPreheat oven to 375°F.Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.Thinly slice the pork and serve with any pan drippings and the salsa verde.TipChervil, a tender leafy herb used widely in French cuisine, tastes similar to parsley but with a gentle, slightly anise-like flavor. If your grocery store doesn’t have it, you can substitute equal parts fresh parsley and tarragon for the chervil.To make aheadRefrigerate salsa verde (Step 4) for up to 3 days.Originally appeared: EatingWell Magazine, December 2021
Directions
Preheat oven to 375°F.Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.Thinly slice the pork and serve with any pan drippings and the salsa verde.TipChervil, a tender leafy herb used widely in French cuisine, tastes similar to parsley but with a gentle, slightly anise-like flavor. If your grocery store doesn’t have it, you can substitute equal parts fresh parsley and tarragon for the chervil.To make aheadRefrigerate salsa verde (Step 4) for up to 3 days.
Preheat oven to 375°F.
Season pork with 3/4 teaspoon salt. Place it, fat-side down, in a large roasting pan or cast-iron skillet. Cook over low heat until the fat layer is brown and crisp, 15 to 20 minutes.
Using tongs, turn the pork over. Transfer the pan to the oven. Roast until the internal temperature reaches 145°, 35 to 45 minutes. Transfer the pork to a cutting board and let rest for 10 minutes.
Meanwhile, combine chervil, cilantro, parsley, 1/2 cup oil, ice cube, lemon zest, lemon juice and garlic in a blender or food processor. Pulse until smooth. Transfer to a small bowl and stir in the remaining 2 tablespoons oil and 1/2 teaspoon salt.
Thinly slice the pork and serve with any pan drippings and the salsa verde.
Tip
Chervil, a tender leafy herb used widely in French cuisine, tastes similar to parsley but with a gentle, slightly anise-like flavor. If your grocery store doesn’t have it, you can substitute equal parts fresh parsley and tarragon for the chervil.
To make ahead
Refrigerate salsa verde (Step 4) for up to 3 days.
Originally appeared: EatingWell Magazine, December 2021
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Nutrition Facts(per serving)285Calories21gFat2gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
