Herb-Crusted Keto Roast Pork

1Preheat oven to 190°C (375°F). Pat the pork roast dry with paper towels. This helps create a nice crust.

2In a small bowl, combine olive oil (2 tbsp), minced garlic (4 cloves), chopped rosemary, chopped thyme, dried oregano (1 tsp), sea salt (1 tsp), and black pepper (½ tsp). Mix well to form a paste.

3Rub the herb mixture generously all over the pork roast, ensuring it's evenly coated.

4Place the pork roast in a roasting pan. If using a boneless loin, you can score the fat cap lightly in a crosshatch pattern to help it render and crisp.

5Roast for 60-90 minutes, or until an internal thermometer inserted into the thickest part of the roast reads 63°C (145°F) for medium-rare, or 71°C (160°F) for well-done. Cooking time will vary based on the thickness of the roast.

6Once cooked to your desired doneness, remove the pork from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

7While the pork rests, if desired, you can make a simple pan sauce. Deglaze the roasting pan with 0.5 cup chicken broth or water over medium heat, scraping up any browned bits from the bottom of the pan. Simmer for a few minutes until slightly reduced. Strain if desired.

8Slice the rested pork against the grain into thick slices. Serve with the pan drippings, if made, and your favorite low-carb side dishes.