| 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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