Roast Pork with Garlic and Thyme
Yield: 6-8 servings
Cook Time: 60-70 minutes
Tips: Pork topping may be made a day in advance and refrigerated in an air-tight container.
This Roast Pork with Garlic and Thyme recipe produces a juicy roast with delightful fresh herb, garlic and citrus flavor. This recipe calls for a pork loin roast (shown in photo), though pork tenderloin can be used as well (which will reduce the cooking time due to its smaller size - refer to package cooking instructions
for cooking times and temperatures).
This pork dish couldn't be easier. Preparing this roast is as easy as seasoning the roast with salt and pepper, then slathering it with a mixture of chopped fresh thyme leaves, minced garlic, lemon juice, lemon zest and a little olive oil. Once slathered, simply place your herb-coated roast on a roasting rack in a roasting dish and pop it in the oven for about an hour. No basting necessary! You can either walk away until its done, or stay in the kitchen and prepare any accompanying side dishes while the roast cooks. Using a meat thermometer is helpful in determining when your roast is done. Once the center of the roast reaches 160° F, it's ready to be removed from the oven. Allowing your roast to sit for about 5 minutes before slicing into servings is an important step, as it allows the juices to settle, making your roast more succulent and juicy.
This pork dish couldn't be easier. Preparing this roast is as easy as seasoning the roast with salt and pepper, then slathering it with a mixture of chopped fresh thyme leaves, minced garlic, lemon juice, lemon zest and a little olive oil. Once slathered, simply place your herb-coated roast on a roasting rack in a roasting dish and pop it in the oven for about an hour. No basting necessary! You can either walk away until its done, or stay in the kitchen and prepare any accompanying side dishes while the roast cooks. Using a meat thermometer is helpful in determining when your roast is done. Once the center of the roast reaches 160° F, it's ready to be removed from the oven. Allowing your roast to sit for about 5 minutes before slicing into servings is an important step, as it allows the juices to settle, making your roast more succulent and juicy.
Recipe▼
Ingredients
- 3 tablespoons minced fresh thyme
- 3 tablespoons olive oil
- 4 large cloves garlic, minced
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 3-4 lb. boneless, center-cut pork loin
- salt (preferably coarse or kosher) and pepper to taste
- optional garnish: sprigs of fresh thyme
Directions
Preheat oven to 425° F.
In a small mixing bowl, combine thyme, olive oil, garlic, lemon juice and lemon zest. Rub mixture over all sides of the pork. Place a roasting rack in a roasting pan, fat side up and season well with salt and pepper.
Roast for 10 minutes at 425° F, then reduce oven temperature to 350° F and roast for an additional 50-60 minutes or until a meat thermometer inserted in center of pork reads 160° F. Remove meat from oven and allow to sit for 5 minutes before slicing and serving.
Garnish with sprigs of fresh thyme, if desired.
In a small mixing bowl, combine thyme, olive oil, garlic, lemon juice and lemon zest. Rub mixture over all sides of the pork. Place a roasting rack in a roasting pan, fat side up and season well with salt and pepper.
Roast for 10 minutes at 425° F, then reduce oven temperature to 350° F and roast for an additional 50-60 minutes or until a meat thermometer inserted in center of pork reads 160° F. Remove meat from oven and allow to sit for 5 minutes before slicing and serving.
Garnish with sprigs of fresh thyme, if desired.
