Lemon Salt Roasted Pork Loin

4 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal. Lemon Salt Marinated Pork Loin is an easy dish that delivers a deliciously fresh flavor in no time at all and it has the special distinction of being a recipe from one of my favorite chefs, Chef Michael Chiarello. We make this dish a one of just a few pork loin recipes in our rotation but it is such an easy marinade that we have used it on chicken, fish and even lamb. The flavor is so bright you’ll be surprised it is so easy.

Every time we make this dish, we pair it the same way Chef Chiarello does, with Honey Roasted Apples that you can find right here on the blog! We LOVE those apples and use them on everything we possibly can. Perfect meal in our house would be this recipe with the apples, roasted carrots and Brussels sprouts. There is a FANTASTIC Brussels sprouts recipe I have in my back pocket that I have been dying to share with you all, but every single time I go to the store I find them looking a bit sad so I haven’t made them yet. They are a recipe from a restaurant I absolutely love back home in Los Angeles. Don’t worry  I am on a mission and will be making/posting them soon!

Lastly we love this recipe so much it made it into the free 5-10-30 E-Cookbook that went live this week! It has been such a whirlwind since it went live this Monday, all the feedback has been so kind. I was so SCARED to put it out there, it was so exciting and surprisingly emotional making it I felt like it was like putting a vulnerable piece of me out there that was so different than these posts. I think the aspect of offering people something of value and making the promise of saving them time and money and asking them to trust me enough to invite me into their e-mail inbox made me feel a responsibility to make it as awesome as I could.

So I want to say…BREAKFAST

Okay, okay enough about me yammering on here. Let’s get into this easy marinade for an amazing roasted pork loin dinner!

Pre-heat oven to 375 degrees. Finely zest the lemons and rub with salt and pepper between your fingers. Add in 1 tablespoon of olive oil and rub the lemon salt mixture all over the pork loin. A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal. Put the pork loin in the oven at the same time, 20-25 minutes. until just cooked to 145 degrees. Remove pork from the pan and let rest on a cutting board for about 5 minutes before slicing.
A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal.

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Lemon Salt Marinated Pork Loin with Roasted Lemon Carrots

A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal.
Yield 4 Servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 lemons (zest only, use the juice in the Honey Roasted Apples!)
  • 1 1/2 tablespoons salt
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper
  • 1 1/2 pounds pork loin , trimmed of excess fat
  • Honey Roasted Apples

Instructions

  • Pre-heat oven to 375 degrees.
  • Finely zest the lemons and rub with salt and pepper between your fingers.
  • Add in 1 tablespoon of olive oil and rub the lemon salt mixture all over the pork loin.
  • Put the pork loin in the oven at the same time, 20-25 minutes. until just cooked to 145 degrees.
  • Remove pork from the pan and let rest on a cutting board for about 5 minutes before slicing.
  • Serve with Honey Roasted Apples and roasted asparagus or Brussels Sprouts.

Notes

Adapted from Chef Michael Chiarello's recipe.

Nutrition

Calories: 302kcal | Carbohydrates: 5g | Protein: 39g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 2701mg | Potassium: 711mg | Fiber: 2g | Sugar: 1g | Vitamin C: 29mg | Calcium: 23mg | Iron: 1mg

A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal. This recipe is one of 10 in my FREE E-Cookbook 5-10-30: 5 Cuisines, 10 Full Meals and 30 Total Ingredients that is a bonus for email subscribers only! It includes shopping lists that set you up for two weeks of weeknight dinners with no ingredient waste and tips for cooking and alternate ingredient options. If you haven’t subscribed for updates you may want to now so you can download it today! The form is right below this post.

A dish from rock star Chef Michael Chiarello, this marinade is shockingly easy, and has a bright fresh flavor you will want to use any meat you cook! Serve it up with my Honey Roasted Apples for an amazing meal.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Thank you do much for sharing. I have never cooked any pork except chops and am anxious to try this pork pot roast.

  2. Did anyone actually make this? Comments from people that made it and can let us know how it turned out would be really helpful for a recipe.