Can I use a different cut of pork for this recipe?

Yes, you can substitute the pork ribeye roast with a pork tenderloin or pork loin roast. Both cuts are leaner and still provide great flavor, though you may need to adjust cooking times based on the size and thickness of the meat.

How can I make the gravy even lower in sodium?

To reduce the sodium further, you can make your own low-sodium broth or use a homemade vegetable broth instead of store-bought low-sodium beef broth. This will give you more control over the sodium content while still providing a rich, flavorful gravy.

Can I prepare the pork ahead of time?

Yes, you can prepare the roast and sear it ahead of time, then refrigerate it. When ready to cook, simply reheat the roast in the oven until it reaches the desired internal temperature, and then make the gravy. This can save time for a busy weeknight meal.

Roast Pork Ribeye - Renal Diet HQ

Boneless Pork Ribeye Roast

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This Boneless Pork Ribeye Roast is a flavorful and tender dish, seasoned with garlic and herbs, perfect for those following a CKD-friendly diet. Served with a rich homemade gravy, it’s a delicious and easy-to-make meal that supports kidney health.

Author: Mathea Ford, MBA, RDN, LD
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Yield: 4 1x
Category: Entree
Method: Oven and Stove Top
Cuisine: American
Diet: Low Salt

Ingredients

Units Scale

10 garlic cloves
1 tsp black pepper
1 tsp dried rosemary (finely diced or ground)
1 tsp dried thyme leaves
1 pound pork ribeye roast
2 tbsp olive oil
2 tbsp unsalted butter
1 cup chopped yellow onion
3 tbsp all purpose flour
2 cups low sodium beef broth

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Instructions

Preheat your oven to 425'F
To a small bowl, add the dry seasonings and mix together to create a rub.
Put 10 deep (1 in) X's in the pork roast on one side, as evenly placed apart as you can. Push one garlic clove into each X on the roast.
Heat a large cast iron skillet over medium - high heat. Once hot add the olive oil to the pan, and swirl around to ensure it coats the bottom of the pan. Add the roast and sear on all sides until it forms a nice crust, 5 minutes per side.
Once the roast is seared, place the whole skillet in the preheated oven with the garlic side up. Roast the pork for about 18 minutes per pound, or the internal temperature of the roast reaches 145'F on a meat thermometer.
After the roast is cooked, remove the skillet from the oven and transfer the pork roast to a cutting board. Tent it with aluminum foil for 10-15 minutes while you make the gravy.
Return the skillet to the stove top, and melt the butter over medium heat. Add the onion and saute for about 5 minutes until it's softened.
Sprinkle the flour over the onions and stir to combine, mixing for another 2 minutes. Add the minced garlic to the pan and stir to combine.
Slowly whisk in the beef broth, making sure to scrape the bottom of the skillet to incorporate any flavorful bits stuck to the bottom. Continue to cook the gravy until it thickens to your desired consistency - about 7-10 minutes.
After the roast has rested, slice it and serve with homemade gravy.

Find it online: https://www.renaldiethq.com/roast-pork-ribeye/