Pork Roast with Thyme
 4 Lbs pork loin
3 Garlic cloves, cut in slivers
1 Tsp salt
1/2 Tbsp ground black pepper
3 Bay leaves
1/2 Cup cider vinegar
1 Tsp dried thyme


  • Preheat oven to 325oF.
  • Trim excess fat off the roast as desired. With a small knife, pierce the roast on the top. Force the slivers of garlic into the cuts.
  • Sprinkle the rest with salt and pepper. Place the bay leaves in the bottom of the roasting pan and place the roast on top of the bay leaves with the fat side up.
  • Combine the vinegar and thyme. Pour over the top of the roast and bake in oven for 35 minutes per pound or until an internal temperature of 160oF is reached.
  • Using a baster or spoon, frequently baste the drippings over the roast while it is cooking.
  • When finished cooking, let the roast stand for 10 minutes before slicing.

  • Yield: 6 servings.
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