Herbed Pork Loin Roast

Autophagy activators: SP, PO, SP

Makes 2 servings • Prep time: 5 minutes • Cook time: 25 minutes

A delicious cut of meat, pork loin roast makes for a special dinner. The polyphenols in the tea seed oil, thyme, rosemary, and garlic provide antioxidant protection from compounds that are produced when meat is cooked at high temperatures. Marinating the meat for several hours enhances its flavor and antioxidant content. Serve with a large green salad or a plate of fresh-cut vegetables and dip from the AutophaSauces section. If you can’t find 10-ounce portions, simply ask your butcher to cut it into 5-ounce portions for serving.

• 2 tablespoons tea seed oil
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 2 garlic cloves, minced
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 (10-ounce) pork loin roast
• 1 cup bone broth or chicken broth

1. In a glass bowl, whisk together the oil, thyme, rosemary, garlic, salt, and pepper.

2. Add the pork to the bowl and massage the pork, coating it well with the marinade. Cover and refrigerate for at least 1 hour and up to 6 hours.

3. Place the pork in a slow cooker with the bone broth and cook on low for 3 to 4 hours.

4. Slice the pork into 1-inch-thick slices and serve.

Nutritional analysis per serving (5 ounces): fat 24g, protein 33g, carbohydrate 3g, net carbs 2g