Thyme And Lemon Crusted Pork Loin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 1 | Lemon, grated zest of | |
| yellow part | ||
| 2 | t | Fresh thyme leaves -or- |
| 1 | t | Dried thyme |
| 2 | Cloves garlic, crushed | |
| 1 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| 2 | T | Olive oil |
| 2 | lb | Boneless pork loin cut from |
| the rib end trimmed of | ||
| fat | ||
| and tenderloin removed |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 724
Calories From Fat: 396
Total Fat: 43.2g
Cholesterol: 224.1mg
Sodium: 549.2mg
Potassium: 1176.4mg
Carbohydrates: 7.5g
Fiber: 1.2g
Sugar: 1.2g
Protein: 72.5g