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Pork Roast with Thyme

Pork Roast with Thyme

  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
Teresa C. Rouzer

Teresa C. Rouzer

This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  3. Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GINNYANN1
272

GINNYANN1

4/12/2007

OK, EVERYBODY, LISTEN UP! If your complaint is that the meat was TOO DRY, then you need to get out your meat thermometer and USE IT! The #1 reason that pork is "dry" is that you have overcooked it! Pork should be done to an internal temperative of 160 degrees. There should be a touch of pink to it. Sorry, some of you are from the old school of NO PINK IN PORK, but that is just simply not true. This was an absolutely DELICIOUS recipe. My teenage son came up from the rec room to inquire what that AMAZING SMELL was! We ALL loved it! I'll be making this again and again! Only substitution I made was using white wine vinegar as I did not have apple cider vinegar on hand.

CHARMICHEAL
189

CHARMICHEAL

10/2/2005

This is an AWESOME recipe and the way I made it will probably be the only way I make a pork roast from now on. I used about a 3 pound pork loin roast and the first thing I did was make a mixture of 1 1/2 Tblsp. fresh rosemary, 1 tsp. garlic salt, 1/2 tsp. dried thyme, and 1/4 tsp. freshly ground black pepper and put that along with the roast in a plastic bag, shaking it up to coat the roast with the mixture and let in sit in the refrigerator for about an hour or so. After taking it out again I continued on with this recipe just as written and did also add about a tsp. of caraway, as one other reviewer suggested. I put it in a smaller pan so that the juices wouldn't evaporate as quickly and when it was done we used the juices as au jus. IT WAS WONDERFUL! Great flavor, very moist and tender. I think the vinegar helps with that. I served oven roasted vegetables from this website with this, butternut squash, and apple crisp for dessert. It was a very memorable meal that everyone enjoyed!

Carley
133

Carley

4/19/2007

Great recipe. I do mine in a crock pot on low for about 6-7 hours. It turns out great...and the drippings make a great base for a nice gravy. A great way to do a pork roast.

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