Pork Loin Roast (Carnivore, 3 Ingredients) - For the Carnivore Diet

Name: Pork Loin Roast (Carnivore, 3 Ingredients) - For the Carnivore Diet
Prep time: PTAbout 1 hr 15 min (plus optional 1–24 hr dry brine)
Yield: 6
Ingredients: 1 boneless pork loin roast (2.5–3 lb / 1.1–1.4 kg), fat cap on if possible; 2 to 2.5 teaspoons fine salt (or to taste); 2 tablespoons beef tallow, pork lard, or unsalted butter

Juicy, salted pork loin roasted low and finished with a hot tallow sear for a crisp fat cap. Simple, satiating, and strictly animal-based.

This pork loin roast keeps things simple and carnivore-friendly: salt, animal fat, and good technique. A short dry brine seasons the meat all the way through, a gentle roast keeps it juicy, and a quick sear in tallow crisps the fat cap.

Because pork loin is lean, letting the salt work ahead of time and finishing with a hot sear make a big difference. Use a meat thermometer for consistent results: pull it in the low 130s°F before the sear for a blush-pink, tender center.

If your roast is especially lean, don’t be shy with the added fat. Beef tallow, pork lard, or butter all work well for basting and searing, and the pan drippings make a rich finishing sauce.

Leftovers keep well and slice cleanly when cold. Reheat gently in a skillet with a spoon of fat, or eat chilled with eggs or alongside bone marrow for extra richness.

Ingredients

1 boneless pork loin roast (2.5–3 lb / 1.1–1.4 kg), fat cap on if possible
2 to 2.5 teaspoons fine salt (or to taste)
2 tablespoons beef tallow, pork lard, or unsalted butter

Instructions

Dry brine: Pat the roast dry. Lightly score the fat cap in a crosshatch (do not cut into the meat). Salt all sides evenly. Refrigerate uncovered 1–24 hours, or let sit at room temp 30–60 minutes before cooking.
Roast low and slow: Preheat oven to 275°F (135°C). Set the roast on a rack over a sheet pan. Roast until the center reaches 130–135°F (54–57°C), about 45–65 minutes depending on thickness and starting temperature.
Rest: Remove from the oven and rest 10–15 minutes to let juices settle.
Sear for crust: Heat a heavy skillet over medium-high. Add the tallow/lard/butter. Sear the roast on all sides, starting fat-side down, until browned and the fat cap is crisp, about 1–2 minutes per side. Spoon the hot fat over the top as it sears.
Finish and serve: Target final internal temperature of about 140–145°F (60–63°C). Slice across the grain into 1/2-inch slices and spoon pan drippings over the meat.
Optional richness boost: If the loin is very lean, baste with an extra tablespoon of fat while searing, or lay a few strips of bacon over the top during the roast.

Time: About 1 hr 15 min (plus optional 1–24 hr dry brine) Servings: