Thyme and lemon crusted pork loin

8 Servings

Ingredients

Quantity Ingredient
1 Lemon; grated zest of (yellow part)
2 teaspoons Fresh thyme leaves -or-
1 teaspoon Dried thyme
2 Cloves garlic; crushed
1 teaspoon Salt
¼ teaspoon Freshly ground pepper
2 tablespoons Olive oil
2 pounds Boneless pork loin cut from the rib end; trimmed of fat and tenderloin removed

Directions

Heat oven to 375 degrees. Combine lemon zest, thyme, salt, garlic and pepper in small bowl; stir in olive oil until blended.

Rub the entire surface of the pork to coat with the herb mixture. Place roast top-side up in small roasting pan. Roast 30 minutes. Turn top side down; roast 15 minutes. Remove from oven and let stand 15 minutes.

Carefully remove strings and cut into thin slices. Spoon pan juice over slices. Serves 8.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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