Preparation Time: 15 minutes Cooking Time: 1 hour Marinating Time: 24 hours Servings: 6
Ingredients
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32.0 oz (907 g) Boneless pork loin
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0.33 cups Low-sodium soy sauce (2.8 oz / 80 g)
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0.25 cups Fresh lemon juice (2.1 oz / 60 g)
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0.67 tbsp Fresh lemon zest, grated
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1.0 tbsp Fresh thyme, finely chopped
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2.0 tbsp Fresh ginger, grated
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2 Garlic cloves, chopped finely (0.2 oz / 6 g)
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2.0 tbsp Erythritol (0.9 oz / 25 g)
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0.5 tsp Cayenne pepper
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Freshly ground black pepper, to taste
Directions
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Prepare the Marinade: In a large baking dish, combine the 0.33 cups of soy sauce, 0.25 cups of lemon juice, 0.67 tbsp lemon zest, 1.0 tbsp thyme, 2.0 tbsp ginger, chopped garlic, 2.0 tbsp Erythritol, cayenne pepper, and black pepper. Mix until the Erythritol has dissolved and ingredients are well combined.
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Marinate: Place the 32.0 oz pork loin into the dish. Turn the meat multiple times to coat it generously with the marinade. Cover and refrigerate for approximately 24 hours.
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Preheat: Preheat your oven to 400°F (200°C).
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Arrange: Remove the pork loin from the refrigerator. Keep the loin in the baking dish with the marinade and cover the dish (using a lid or aluminum foil).
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Bake: Bake in the preheated oven for about 1 hour. (Note: Internal temperature should reach at least 145°F / 63°C).
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Rest: Remove the dish from the oven. Transfer the pork loin to a cutting board. Tent the loin loosely with a piece of foil and let it rest for at least 10 minutes. This helps retain the juices.
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Serve: Using a sharp knife, slice the pork loin into your desired thickness and serve warm.
Nutrition (Per Serving)
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Calories: 230
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Carbohydrates: 3.2 g
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Protein: 40.8 g
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Fat: 5.6 g
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Sugar: 1.2 g
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Sodium: 871 mg
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Fiber: 0.6 g
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