Roasted Pork Loin PhotoThis is courtesy of Iron Chef’s Geoffrey Zakarian and People magazine and I’ve been saving this recipe for months to do on New Year’s Day.  This recipe is so great – the pork was SO moist and tender!  It wasn’t dry at all, even with microwaving leftovers.

Serves 4


  • 2½ lb. boneless pork loin

  • Salt and pepper

  • 1 Tbsp. canola oil

  • ½ cup buttermilk

  • 1 Tbsp. Greek yogurt

  • Juice of ½ lemon

  • 1 Tbsp. chopped fresh dill

  • 1 tsp. chopped fresh tarragon

  • 1 tsp. chopped fresh parsley

  • 1 Tbsp. chopped fresh chives

  • 1 packet Stevia or Splenda (optional)


  1. Preheat oven to 350. Season pork with salt and pepper. Heat a large cast iron skillet or sauté pan over high heat. Add the oil and then the pork. Lower the heat to medium high, and sear pork on all sides until golden brown, 8 to 10 minutes. 

  2. Place the pan in the oven and roast pork for 25 to 30 minutes, or until internal temperature reads 145 degrees. Let meat rest for 10 minutes before slicing.

  3. Combine buttermilk, mayonnaise, lemon juice, and herbs. Season sauce with salt and pepper to taste. (You may want to add a packet of Stevia or sugar to cut any acidity or sourness.) Drizzle over pork slices and serve.