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Ray’s Thyme & Lemon Pork Roast

Posted by Solitary Dancer on January 28, 2007

Ray’s Thyme & Lemon Pork Roast


1 lemon
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 lbs boneless pork loin roast, trimmed and tied


1. Preheat oven to 375°F

2. Grate the zest from one lemon and combine with the thyme, salt, garlic, and pepper in a small bowl; stir in the olive oil until blended. Rub the entire surface of the pork to coat with the herb mixture.

3. Place roast top side up in a small roasting pan. Roast 30 minutes, then turn pork over, baste with pan juices and roast 30 minutes. Turn top side up; baste; roast 15 minutes or until center of roast reads 140°F

4. Remove from oven, cover loosely with foil and let stand 15 minutes. Center temperature should have risen to 150°F

5. Carefully remove strings and cut into thin slices.

6. Also good served at room temperature or cold.


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