Garlic Pork Roast With Thyme
- Ready In:
- 1hr 10mins
- 1 teaspoon fennel seed
- 6 minced garlic cloves
- 4 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon vegetable oil
- 1 teaspoon dry mustard
- salt and pepper
- 1 (2 1/4 lb) double boneless center cut pork loin roast (about 1.125 kg)
- Using a mortar and pestle crush fennel seeds, place in a small bowl.
- Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
- 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.
- Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
- If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.
Join The Conversation
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