Garlic Pork Roast With Thyme

Submitted by WendyinGermany

"This is a recipe from Canadian Living On-line. I will be making this again, although I will increase the amount of herbs used. My husband and I found the recipe as is, a bit bland. Hope you enjoy it."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Serves: 8

ingredients

• 4.92 ml fennel seed
• 6 minced garlic cloves
• 19.71 ml chopped fresh thyme or 4.92 ml dried thyme
• 14.79 ml vegetable oil
• 4.92 ml dry mustard
• salt and pepper
• 1020.58 g double boneless center cut pork loin roast (about 1.125 kg)

directions

1. Using a mortar and pestle crush fennel seeds, place in a small bowl.
2. Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
3. Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
4. Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
5. If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.

Reviews

[LARavenscroft]

This smelled wonderful while cooking and the flavor was good, but mine was a little dry - think it would have been better if cooked covered instead of open in the oven.

 

[NorthwestGal]

The fennel, thyme and garlic formed an excellent combo for seasoning our Pork Roast. I loved the depth the herbs gave, and thought it worked quite well in this recipe. I will definitely make this again. Thank you for sharing your recipe, WendyinGermany. Made for Spring 2012 Pick-A-Chef.

 

[CarrolJ]

This is a good recipe that just needed some additional spices to take care of the blandness the chef spoke about. I found it surprising that she didn't increase the spices herself before posting the recipe. I do not have a mortar and pestle so I put the fennel seeds into a small ziplock bag, sealed it and pounded it with a heavy utensil until the seeds were broken up. I added to the spices as follows. I put in 1 teaspoon of salt, 1 teaspoon of black pepper and 1 teaspoon of smoked paprika. I realized as I was typing this review that I somehow neglected to add the dry mustard...but did use all the other ingredients. It was tasty, tender, and slightly moist. Next time I would add 1 cup of boiling water to the pan 1/2 before the dish is finished so that there will be more juices for the meat and sweet potatoes to absorb while resting. The Sweet Potatoes are this chef's accompanying recipe #161833. MADE FOR SPRING PAC 2010 http://www.recipezaar.com/bb/viewtopic.zsp?t=327498&postdays=0&postorder=asc&start=0

 

[4yeshua2]

Oh so EASY. Absolutely delicious. I found that fresh thyme works best.

 

[Porfavorcorona]

What a great tasting pork lion that I flavored two ways. I had a 4 lb pork lion that I cut in half and followed the seasoning you posted. Since I'm not a fan of fennel and mustard on the other half I did the following. I used 1 ts cumin seeds, at least 8 cloves of garlic, 1 ts dried thyme, 1 TB olive oil, 1 ts ground savory, 1/4 ts sea salt and 1/4 ts fresh ground pepper. Cook them both in the same pan at 350 F for 20 minutes a pound until the center reached 160 degrees. Tented with foil and let it stand for about 20 minutes while I finished cooking the rest of dinner. DH said the half with mustard was good but he really like the other half with ground savory better. I can't wait to try it in a sandwich like the previous poster suggested. This is a great recipe that will be cooked alot at our house. I think the next time I'll try cooking it on the grill. Thanks for posting. Made for Fall PAC 2008.