Garlic & Herb Pork Loin

Ingredients

• 3.75–4.5 lb center-cut pork loin, tied
• Kosher salt (for dry brine)
• Coarse black pepper (16 mesh)
• 6–7 cloves garlic, minced
• 2 Tbsp fresh rosemary, chopped
• 1 1/2 tsp fresh thyme
• 1 tsp fennel seed, lightly crushed
• Zest of 1 lemon
• Olive oil

Method

1. Dry brine (24–36 hours ahead): Season the pork generously with kosher salt and coarse black pepper. Place it uncovered on a rack in the refrigerator.
2. Preheat: Heat oven to 425°F.
3. Season: Rub the pork with garlic, rosemary, thyme, fennel seed, lemon zest, and olive oil. (No extra salt needed after the dry brine.)
4. Roast: Roast at 425°F for 20 minutes, then reduce to 350°F and continue cooking until internal temp hits 142–143°F.
5. Rest: Tent loosely and rest 15–20 minutes before slicing.

Light Marsala Pan Jus

Ingredients

• Pork drippings
• 1–2 Tbsp minced onion or shallot
• 1 small clove garlic, minced
• 1/4 cup Marsala wine
• 1/2 cup beef or chicken broth
• 1 Tbsp butter
• Black pepper

Method

1. Drain excess fat, leaving about 1–2 Tbsp drippings.
2. Sauté onion/shallot until soft, then add garlic for 30 seconds.
3. Deglaze with Marsala and reduce by about half.
4. Add broth and simmer 3–5 minutes.
5. Finish with butter and black pepper.

Roasted Baby Red Potatoes with Rosemary & Garlic

Ingredients

• 2.5–3 lb baby red potatoes, halved
• Olive oil
• Kosher salt & black pepper
• Fresh rosemary
• Garlic (add during the last 15 minutes)

Method

1. Toss potatoes with olive oil, salt, pepper, and rosemary.
2. Roast at 350–425°F for 35–45 minutes, flipping once, until deeply golden and tender.
3. Add garlic for the last 15 minutes so it doesn’t burn.

Sautéed Broccolini with Olive Oil & Lemon

Ingredients

• 4 bunches broccolini
• Olive oil
• Garlic, sliced
• Lemon juice
• Optional: red pepper flakes

Method

1. Sauté broccolini in batches over medium-high heat until tender with a light char.
2. Finish with lemon juice and a drizzle of olive oil right before serving.

Arugula Salad with Lemon Vinaigrette

Ingredients

• 2 clamshells arugula
• Cherry tomatoes
• Shaved Parmesan
• Lemon juice
• Olive oil
• Salt & pepper

Method

1. Toss everything lightly right before serving so the arugula stays fresh and crisp.

Estimated Macros (Per Person – Dinner Only, No Dessert)

Estimates based on standard ingredient values and typical portions.

• Total Dinner Plate: ~630 calories • ~48g protein • ~30g fat • ~50g carbs

Breakdown (Approx.)

• Pork loin + jus: ~260 calories • ~36g protein • ~12g fat • ~2g carbs
• Roasted potatoes: ~220 calories • ~4g protein • ~7g fat • ~36g carbs
• Broccolini: ~60 calories • ~4g protein • ~4g fat • ~7g carbs
• Arugula salad: ~90 calories • ~4g protein • ~7g fat • ~5g carbs

⭐ Notes for Next Time

• Pulling at 142–143°F delivers perfect juiciness after resting.
• The lemon finish on the broccolini keeps everything bright and fresh.
• The light Marsala jus complements the pork without overpowering it.