Lemon-Thyme Pork Loin Roast
When entertaining friends & family for a beautiful lunch, pair the Lemon-Thyme Pork Loin Roast with seasonal salads & side dishes such as Roasted Beet & Carrot Spinach Salad With Lentils, Fresh Dill-Feta Dressing, Bacon-Spinach Roasted Potato Salad, Lemon-Honey Vinaigrette, Easter Basket Salads, Honey-Butter Knotted Rolls & Sweet Pea-Ricotta Spread. Offer a selection of irresistible desserts such as Toasted Coconut Cake, Lemon Bars & Easter Egg Cookies. Pork loin roasts are effortless to prepare & an ideal main dish to serve guests when entertaining. Lemon-Thyme Pork Loin Roast comes together quickly & butcher twine isn’t necessary to make one of quality. The good news is that this particular cut is relatively the same circumference from end to end which will ensure even cooking & the proper temperature throughout once complete. This procedure allows for options as the mustard based seasoning blend can be prepared ahead & chilled, then added to the roast just before baking or it can be brushed over the surface of the pork, placed on the prepared pan & chilled up to 1 day ahead of time. Follow my pointers for preparing this simple yet hard working entree.
Lemon-Thyme Pork Loin Roast
makes 10 servings
3 1/4 lb pork loin roast
1/3 cup Dijon mustard
2 Tbsp fresh thyme leaves, chopped
3 garlic cloves, pressed
2 Tbsp olive oil
1 tsp lemon zest
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Garnishes: Fresh thyme sprigs, lemon wedges
Let the pork loin roast stand at room temperature 45 minutes. Meanwhile, trim it of any visible fat & remove the silver skin. Stir together the mustard, the thyme, the garlic, the oil, the lemon zest, the salt & the pepper in a small bowl. Generously brush the mixture on both sides of the pork.
Preheat the oven to 425 degrees. Place the pork loin roast on a lightly greased rack on a foil-lined half sheet pan. Bake 40 to 50 minutes or until a thermometer registers 145 degrees when inserted in the thickest portion of the pork. Remove from the oven. Squeeze the juice from a few lemon wedges over the roast. Let stand 20 minutes. Carve the pork into 1/3-inch thick slices. Arrange on a platter & garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
How To Prepare Lemon-Thyme Pork Loin Roast
Lemon-Thyme Pork Loin Roast is the quintessential entree to serve family & friends for special occasions. It is also one of the easiest cuts of meat to prepare. A Dijon mustard based blend of seasonings enhances the flavor & gives the roast a lovely color once cooked plus provides an instant sauce right over the top of each serving.
From how to properly prepare a pork tenderloin for roasting to garnishing & slicing, everything you need to make a quality meals for guests when entertaining is covered. You will need a half sheet pan, a rack & a few additional tools to complete the task. Here’s what you should know.
The roast must be trimmed of excess fat before roasting. Use a sharp knife to pull a small bit of the fat away from the meat. While holding that portion, pull it taught & away from the meat while slicing the fat away with the knife. Repeat this procedure until all of the fat has been removed.
Let the pork loin roast stand at room temperature 45 minutes. This will ensure it roasts evenly throughout the cooking process for an accurate temperature reading.
Stir together the mustard, the thyme, the garlic, the oil, the lemon zest, the salt & the pepper in a small bowl.
The mustard blend may be chilled up to 24 hours & brushed onto the pork roast just before baking, if desired.
A half sheet pan lined with foil & topped with a rack will allow the juices to fall away from the roast as it cooks & makes clean up effortless. Pork loin is a tender cut if it is cooked to the proper temperature. Invest in a good thermometer & remove it from the oven once the thickest portion registers 145 degrees. Allow the roast to rest before craving. Generously brush the mustard mixture on both sides of the pork.
Preheat the oven to 425 degrees. Place the pork loin roast on a lightly greased rack on a foil-lined half sheet pan. Bake 40 to 50 minutes or until a thermometer registers 145 degrees when inserted in the thickest portion of the pork. Remove from the oven. Squeeze the juice from a few lemon wedges over the roast. Let stand 20 minutes.
Carve the pork into 1/3-inch thick slices using a sharp carving knife or a chef knife. Arrange on a platter. Scatter a few fresh thyme leaves around the roast & cut a few thin lemon wedges to complete the look.
“Tenderly” Billie Holiday