Paleo Pork Loin Recipe

Paleo Pork Loin sliced on a wooden chopping board.

4.84 from 6 votes

Slow Roasted Pork with crispy pork crackling, basted in a homemade apple and sage sauce. This tender and juicy one-pan pork roast, with crisped to perfection crackling, is incredible! Perfect as a one-pan dinner or for special occasions, these flavors are just spot on. Paleo + Low Carb + Gluten Free.

Prep Time10

Cook Time1 50

Rest Time20

Total Time2 20

Course: Paleo

Cuisine: British

Keyword: apple pie, british, crackling, crispy pork, pork, pork loin, sage, slow roasted

Servings: people

Calories: 530kcal

Author: Bethany Galloway

Ingredients

Applesauce:

4 apples medium
1 tbsp honey optional, skip if whole30
1 tbsp mustard seeds
1 tbsp mustard powder
1 tbsp fresh sage
6 garlic cloves
1 tbsp salt
1 tbsp pepper
2 tbsp apple cider vinegar
1 cup of water
1 tbsp olive oil

Pork Roast:

1.07 kg/2.4lb pork loin
3 apples medium
3 onions medium
3 sprigs of fresh rosemary
3 sprigs of fresh oregano

Instructions

Make the Applesauce:

Remove the apple cores and cut the apples into chunks. Add the remaining applesauce ingredients (honey, mustard seeds, mustard powder, sage, garlic, salt, pepper, apple cider vinegar, water, and olive oil) to a blender with the apple, and blend until smooth.

Prepare the pork:

Preheat the oven to 160°C/ 320°F.
Sear the pork on 4 sides (top-bottom, side, side) in a skillet over medium-high heat until it starts to brown. Save the leftover grease.
Slice apples and onions and layer them in the roasting tray, along with fresh rosemary and oregano.
Add seared loin on top.
Pour applesauce over everything.

Cook:

Roast at 160°C/ 320°F for 1 1/2 hours covered with aluminum foil.
Optional: After 1 hour take the pork out, uncover, add veggies in one layer around the pork, cover, and return it to the oven.
After the pork has been roasting for a total of 1 1/2 hours, take the pork out, remove the foil and rub it with the surrounding sauce, and grease from frying.
Switch the oven to broil/grill (keep it at 160°C/ 320°F), and broil/grill for 20 minutes.
Allow the pork to rest for 15-20 minutes before slicing and serving.

Notes

How do I know the pork loin is cooked through and safe to eat?

The easiest way to check if the meat is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the meat. When the internal temperature reads 145°F (63°C), it is safe to eat. While the meat is resting, the temperature will continue to rise a little.

How to store the leftovers:

Fridge: Store in an airtight container in the fridge for 3-4 days. Reheat thoroughly in the microwave or in the oven before consuming it.
Freezer: Store in an airtight, freezer-friendly container or freezer bag for up to 3 months. Allow it to thaw before reheating it.

Nutrition