Prep 15 mins
Cook 2 hrs 30 mins
Made this for some friends this weekend and it was delicious! I used the rib tip because the bone gives it so much flavor and moisture, but the garnishing can be used on any pork roast. Enjoy!
- 5 lbs rib tip pork roast
- 2 tablespoons fresh thyme (divided)
- 4 garlic cloves (or as many as you wish)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil, plus a little for the seasoning
- 1⁄4 cup Dijon mustard
- Garnish the piece of meat in advance; it will give the flavor a lot more depth.
- Pat the roast dry with a paper towel.
- With a long thin knife, insert the cloves of garlic into the meat--two by the bone and the other two through the top of the meat.
- Rub a little olive oil on the surface;.
- Add salt and pepper, making sure you cover every sides.
- Sprinkle with half the fresh thyme. Roll tightly into a plastic wrap and leave in the fridge for at least 5 hours, or even over night.
- Preheat oven at 325°F.
- In roasting pan at medium high, heat the olive oil.
- Seize the meat for about one minute to two minute on each side, making sure all sides are nicely browned.
- Cover every side of the meat with the Dijon mustard; no need to cover the bone part.
- Sprinkle the rest of the thyme and add a bit of salt and pepper to taste.
- Cook uncovered for 2.5 hours or until the meat has reached 155°F.
- Cover with foil and let sit for 10 minutes before serving.
I did everything as written, except I only had dried thyme and I also added a bit of ground sage. The roast was juicy and delicious, easy to prepare. The times listed in the recipe are right on. I did not have a chance to marinate the meat the full 5 hours, so I am looking forward to the next time I make this recipe with the overnight marination. Thanks for posting