PREP TIME: 10 Minutes | COOK TIME: 45-60 Minutes

• 2 ½ - 3 pounds pork loin
• 4-6 cloves garlic, minced
• ¼ cup Balsamic vinegar 
• 1 tablespoon Dijon mustard
• ½ teaspoon Celtic or Pink Himalayan salt
• ½ teaspoon black pepper
• 2 tablespoons fresh rosemary, thyme, or tarragon (remove leaves from stem and finely chop) or 2 teaspoons dried
• Squeeze of lime (optional)

Instructions

Pat the pork dry with paper towels. In a small bowl or a food processor, mix or pulse the garlic, vinegar, mustard, salt, pepper, and herbs. Rub all over the loin. Or place loin and garlic mixture in a resealable plastic bag and shake to thoroughly coat. Let the coated pork sit at room temperature for 15-20 minutes, or cover and refrigerate for several hours or overnight.

Preheat oven to 350 degrees F

Generously spray or brush a large skillet with coconut oil and heat on medium-high heat. When the pan is hot, sear the pork for 3-4 minutes per side on all sides, or until browned. Place in a roasting pan and roast for 45-60 minutes, or until an instant-read thermometer inserted in the center reaches 145 degrees F and the juices run clear. Squeeze fresh lime over the cooked loin (optional) and let stand for 5 minutes before slicing.