Name: Thyme and Lemon Crusted Pork Loin
Ingredients: 1 Lemon; grated zest of (yellow part); 2 ts Fresh thyme leaves -or-; 1 ts Dried thyme; 2 Cloves garlic; crushed; 1 ts Salt; 1/4 ts Freshly ground pepper; 2 tb Olive oil; 2 lb Boneless pork loin cut from the rib end; trimmed of fat and tenderloin removed

The equation is simple. If God requires perfect righteousness and perfect holiness to survive His perfect judgment, then we are left with a serious problem. Either we rest our hope in our own righteousness, which is altogether inadequate, or we flee to another’s righteousness, an alien righteousness, a righteousness not our own inherently. The only place such righteousness can be found is in Christ – that is the good news of the Gospel.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	8	Servings

INGREDIENTS

1		Lemon; grated zest of (yellow part)
2	ts	Fresh thyme leaves -or-
1	ts	Dried thyme
2		Cloves garlic; crushed
1	ts	Salt
1/4	ts	Freshly ground pepper
2	tb	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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