Best Lemon Thyme Pork Loin Roast Recipes

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Roast Pork Loin With Garlic, Rosemary & Thyme image

Make and share this Roast Pork Loin With Garlic, Rosemary & Thyme recipe from Food.com.

Provided by Shabby Sign Shoppe

Categories Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 garlic cloves, pressed
4 teaspoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
2 1/2 lbs pork loin roast, trimmed of fat

Steps:

Preheat oven to 400°F
Line 13 x 9 x 2" roasting pan with foil.
Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
Place pork, fat side down, in prepared roasting pan.
Roast pork 30 minutes.
Turn roast fat side up.
Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
Remove from oven; let stand 10 minutes.
Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
Cut pork crosswise into 1/3-inch-thick slices.
Arrange pork slices on platter.
Pour pan juices over.
Garnish with rosemary sprigs, if desired.

LEMON-ROSEMARY PORK TENDERLOIN

Lemon-Rosemary Pork Tenderloin image

This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)

Steps:

In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.

Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

OVEN-BAKED PORK LOIN WITH OLIVE OIL, GARLIC, THYME, AND OREGANO

Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano image

Make and share this Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano recipe from Food.com.

Provided by mielhollinger

Categories Pork

Time P1DT3h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
4 garlic cloves, finely chopped
1 tablespoon dried thyme, crumbled
1 tablespoon dried oregano
1 -2 teaspoon aleppo pepper
1 teaspoon salt
1 (5 lb) boneless pork loin, trimmed of fat

Steps:

In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
Rub the garlic mixture all over the pork.
Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
Preheat the oven to 450°F.
Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
Reheat in a 375°F oven for about 20 minutes and serve.

THYME & LEMON PORK ROAST

Thyme & Lemon Pork Roast image

My family's favorite pork roast. Very flavorful. Pan drippings make excellent gravy. This recipe alone should be reason enough to grow your own fresh thyme.

Provided by Ray R

Categories Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 lemon
2 teaspoons fresh thyme leaves
2 garlic cloves, crushed
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon fresh ground pepper
2 lbs boneless pork loin roast, trimmed and tied

Steps:

Preheat oven to 375°F
Grate the zest from one lemon and combine with the thyme, salt, garlic, and pepper in a small bowl; stir in the olive oil until blended. Rub the entire surface of the pork to coat with the herb mixture.
Place roast top side up in a small roasting pan. Roast 30 minutes, then turn pork over, baste with pan juices and roast 30 minutes. Turn top side up; baste; roast 15 minutes or until center of roast reads 140°F
Remove from oven, cover loosely with foil and let stand 15 minutes. Center temperature should have risen to 150°F
Carefully remove strings and cut into thin slices.
Also good served at room temperature or cold.

Nutrition Facts : Calories 221.7, Fat 12.8, SaturatedFat 2.3, Cholesterol 72.6, Sodium 344.4, Carbohydrate 1, Fiber 0.3, Sugar 0.2, Protein 24.4

THYME & BASIL ROAST PORK

Thyme & Basil Roast Pork image

Dad's favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon all-purpose flour
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons ground cinnamon
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 boneless pork loin roast (3 to 4 pounds)
2 tablespoons canola oil
1 medium apple, cut into wedges
1 medium onion, cut into wedges
1 medium lemon, cut into wedges
1 fresh rosemary sprig

Steps:

Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 266 calories, Fat 11g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

ROAST PORK LOIN

Roast Pork Loin image

This simple roast solves three dilemmas: 1) you're nervous to cook a big hunk of meat 2) you want to impress on a budget and 3) your time is limited and precious. Whether this is your first holiday as host or you just don't want to stress about the main course, consider this dish a meat, sauce and side -- all in one!

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, chopped
One 3- to 3 1/2-pound boneless pork loin roast (remove the string if your roast has been tied)
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 medium red onions, each cut through the core into 8 intact wedges
2 cups hard apple cider
One 7-ounce bag mixed dried fruit or 1/4 cup each dried apples, dried apricots, dried pears, prunes and golden raisins

Steps:

Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.