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Lemon Thyme Pork Loin Roast Recipe

   
 

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     Lemon Thyme Pork Loin Roast

Category   Entrees - Maindishes
Sub Category   None
Servings   12

Ingredients
1 boneless pork loin roast
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
4 strips lemon zest, bitter white pith removed
3 cloves garlic, peeled
1 tsp. kosher salt
1 tsp. thyme (2 to 3 tsp. fresh thyme leaves)
1/2 tsp. black peppercorns
 

Instructions
Tie the pork roast with butcher's twine at 1 inch intervals to help it maintain a round shape for even cooking. The pork roast should be approximately 12-inches in length, not doubled and tied. Rub the roast with the oil and vinegar.
Place the lemon zest, garlic, salt, thyme, and peppercorns in a food processor. Process for 10 seconds. Scrape bowl and process again for 5 to 10 seconds or longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface fothe roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours. If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 to 30 minutes before roasting.
Arrange the rack in broiler to 450 degrees. Cover with cooking spray. Center the roast on the rack and roast in the oven for 15 minutes. Decrease the heat to 325 degrees and continue roasting for an additional 35 to 45 minutes, until a meat thermometer inserted int he center of the roast registers 155 degrees to 160 degrees. Turn off the oven and transfer the roast toa warm platter. Let the roast rest for 10 minutes before slicing. Carve the roast into slices 1/4 inch thick or less, as preferred.


Originally Submitted
11/16/2008





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