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Herb-Crusted Roast Pork Loin with Creamed Cremini and Garlic Sautéed Spinach

4 servings · 4.7 g net carbs

4.7g Net carbs 52g Fat 69.8g Protein 765.5 kcal

4.7g Net carbs · 52g Fat · 69.8g Protein · 765.5 kcal

Herb-Crusted Roast Pork Loin with Creamed Cremini and Garlic Sautéed Spinach

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 55 min  ·  total 1 hr 15 min  ·  difficulty hard

Roasted pork loin is herb-crusted with almond flour and grated parmesan, seared and then roasted to develop a golden, seasoned exterior. A pan-made cremini mushroom sauce uses shallot, chicken stock and heavy cream and is reduced until glossy to finish the plate. Spinach is quickly sautéed with garlic and butter to wilt while preserving bright color. The pork is rested before slicing and the sauce reduces enough to coat the back of a spoon.

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Ingredients

  • pork loinPork, Loin, boneless, raw
    1200 g
  • almond flourFlour, Almond
    20 g
  • grated parmesan cheeseCheese, Parmesan, dry grated
    30 g
  • garlicGarlic, Raw
    10 g
  • rosemary
    6 g
  • thyme
    4 g
  • olive oil
    30 ml
  • saltSalt, Table
    8 g
  • black pepperSpices, Pepper, black
    2 g
  • cremini mushroomsMushroom, Crimini
    100 g
  • shallotShallots, Raw
    16 g
  • unsalted butterButter, Without salt
    30 g
  • chicken stockSoup, Stock, chicken, home-prepared
    60 ml
  • heavy creamCream, Heavy
    60 ml
  • lemon juiceLemon juice, Raw
    10 ml
  • spinachSpinach, Raw
    120 g
  • parsley
    6 g

Equipment

  • 12-inch skillet
  • roasting pan
  • meat thermometer

Method

  1. Preheat the oven to 180°C (350°F).
  2. Pat the pork loin dry and press together the almond flour, grated parmesan, chopped rosemary, thyme and a portion of the garlic with salt and black pepper to form a loose herb crust.
  3. Heat a 12-inch skillet until hot, add olive oil, and sear the pork on all sides until deeply browned to set the crust.
  4. Transfer the seared pork to a roasting pan and roast at 180°C (350°F) for 40-50 minutes until the exterior is golden and the meat is cooked through; remove from oven and let the pork rest before slicing.
  5. While the pork roasts, return the skillet to medium heat, add unsalted butter, sauté the shallot and remaining garlic until translucent, then add the cremini mushrooms and cook until their moisture has mostly evaporated.
  6. Deglaze the pan with chicken stock, bring to a simmer, then add heavy cream and lemon juice and reduce gently until the sauce is glossy and thick enough to coat the back of a spoon.
  7. In a separate pan, melt a small amount of butter with a splash of olive oil, add the spinach and sauté briefly with a little salt until just wilted and bright.
  8. Slice the rested pork loin, arrange slices with sautéed spinach, spoon the cremini cream sauce over the pork, and finish with chopped parsley.
Preheat the oven to 180°C (350°F).

Tips

Pro tip

  • Rest the pork before slicing so juices redistribute and the crust holds its texture.
  • If oven space is tight, sear and roast the pork in an ovenproof skillet to avoid transferring hot fat.
  • Use a meat thermometer to remove the pork when it reaches your preferred doneness and prevent overcooking.

Frequently asked questions

What can I use instead of almond flour for the crust?
You can replace almond flour with extra grated parmesan for a crisper, saltier crust. Coconut flour will also work but it absorbs much more liquid, so use noticeably less and expect a drier, denser crust texture.
Can I swap olive oil for another fat when searing and roasting?
Yes, avocado oil or butter can be used in place of olive oil; avocado oil tolerates higher heat while butter adds a richer, nuttier flavor to the pan and crust development.
Why did the sauce remain thin and not coat the back of a spoon?
The sauce needs more reduction; simmer it gently until the volume concentrates and it thickens enough to lightly coat the back of a spoon. Finish with a brief simmer after adding heavy cream to allow the liquid to concentrate.
My crust softened after roasting — how can I keep it crisp?
Ensure the pork is well-seared first so the crust browns, then roast at the stated oven temperature without covering. Resting the meat on a rack rather than in juices helps the crust stay crisp as it cools.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

4.7g Net carbs 4% 41% 55%
Net carbs Fat Protein
4.7 gNet carbs
69.8 gProtein
52 gFat
2.1 gFiber
765.5Calories

Electrolytes

Na1064 mgSodium
K1486 mgPotassium
Mg119 mgMagnesium

Minerals

Calcium
145 mg
Iron
2.58 mg
Magnesium
119 mg
Phosphorus
725 mg
Potassium
1486 mg
Zinc
5.61 mg
Copper
0.316 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

428 g per serving

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.