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Herb-Roasted Pork Loin with Warm Arugula, Seared Portobello and Avocado

4 servings · 4.4 g net carbs

4.4g Net carbs 73.2g Fat 67.2g Protein 945.2 kcal

4.4g Net carbs · 73.2g Fat · 67.2g Protein · 945.2 kcal

Herb-Roasted Pork Loin with Warm Arugula, Seared Portobello and Avocado

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

4 servings  ·  prep 25 min  ·  cook 1 hr  ·  total 1 hr 25 min  ·  difficulty hard

The pork loin is seared on the stovetop then oven-roasted with garlic and rosemary to build a golden herb crust. A lemon-garlic butter finished in the pan with pork drippings becomes a glossy pan sauce to dress the slices. The plate includes a warm arugula salad tossed with seared portobello mushrooms and sliced avocado, the mushrooms briefly seared in the pork pan to pick up pan sauce. Toasted pecans add crunchy texture and chopped parsley brightens the salad.

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Ingredients

  • pork loinPork, Loin, boneless, raw
    1200 g
  • butterButter, Salted
    120 g
  • garlicGarlic, Raw
    12 g
  • rosemary
    6 g
  • saltSalt, Table
    10 g
  • black pepperSpices, Pepper, black
    4 g
  • olive oil
    30 ml
  • lemon juiceLemon juice, Raw
    20 ml
  • arugulaArugula, Raw
    80 g
  • avocadoAvocado, Raw
    200 g
  • portobello mushroomsMushroom, Portabella
    120 g
  • pecansPecans, Nuts, halves, raw
    32 g
  • parsley
    8 g

Equipment

  • 12-inch skillet
  • roasting pan
  • wire rack
  • instant-read thermometer

Method

  1. Preheat the oven to 160°C (325°F) and position a wire rack in a roasting pan.
  2. Pat the pork loin dry and season all over with salt and black pepper, then press chopped rosemary and minced garlic onto the surface.
  3. Heat a 12-inch skillet until hot, add a small amount of olive oil, and sear the pork on all sides until deeply browned; transfer the roast to the wire rack in the roasting pan.
  4. Place the skillet over medium heat, add butter and a splash of olive oil, and once the butter is foaming use the pan to scrape up any browned bits from searing.
  5. Roast the pork at 160°C (325°F) until an instant-read thermometer inserted into the thickest part reads 63°C (145°F), about 35-45 minutes, then remove the roast and let it rest.
  6. Return the skillet with pan juices to medium heat, add lemon juice and skimmed butter if needed, and simmer briefly while stirring to create a glossy pan sauce.
  7. Slice portobello mushrooms and sear them in the skillet until browned and most liquid has evaporated, then toss hot mushrooms with arugula, sliced avocado, toasted pecans and chopped parsley and coat lightly with the pan sauce.
  8. Slice the rested pork loin, spoon more pan sauce over the slices, and serve each portion with a portion of the warm arugula, mushroom and avocado salad.
Preheat the oven to 160°C (325°F) and position a wire rack in a roasting pan.

Tips

Pro tip

  • Pat the pork dry before searing to encourage a deep brown crust.
  • Toast pecans in a dry skillet over medium heat until aromatic, then cool before chopping to preserve crunch.
  • Let the pork rest before slicing so juices redistribute and the pan sauce stays glossy.

Frequently asked questions

Can I use olive oil instead of butter for the pan sauce?
Yes. Olive oil will still carry the pan flavors but the sauce will be lighter and less glossy than butter-based sauce; brown butter adds richness and a slight nuttiness that helps emulsify the pan juices.
What can I use instead of pecans for the crunch?
Walnuts work as a direct swap. They toast similarly and provide crunch but introduce a slightly more bitter, woodsy note compared with pecans.
Why didn’t the pork develop a good crust?
The pan likely wasn’t hot enough or the meat surface was damp. Dry the pork well, heat the skillet until very hot, and sear without moving the roast until a deep brown forms.
Why did the mushrooms release liquid and make the salad soggy?
They were probably crowded in the pan or cooked at too low a heat. Cook mushrooms in a single layer over higher heat so steam evaporates and they brown, and add them to the salad only after the liquid has mostly evaporated.
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

4.4g Net carbs 3% 51% 46%
Net carbs Fat Protein
4.4 gNet carbs
67.2 gProtein
73.2 gFat
5.3 gFiber
945.2Calories

Electrolytes

Na1295 mgSodium
K1593 mgPotassium
Mg106 mgMagnesium

Minerals

Calcium
81 mg
Iron
2.58 mg
Magnesium
106 mg
Phosphorus
689 mg
Potassium
1593 mg
Zinc
5.67 mg
Copper
0.395 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.

460 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.