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, .