Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Wednesday, January 6, 2010

Rosemary Thyme Pork Roast

Happy New Year everyone!!! I hope your holidays were very joyous! It is a new Year, and here is a new recipe - very much a comfort food, and I don't know about you, but, with all the snow we have been getting I can take all the comfort I can get!

The recipe originally came from the Rachael Ray Show, which most of you know, I love! But, I tweaked it a little bit to make it easier to cook in a short amount of time! Enjoy it everyone and let me know what you think of it!


1 pork loin roast (2-3 lbs or so) with silver skin trimmed.
8 cloves of garlic
3 large sprigs of rosemary (or 2 Tblsp if dried)
3 large sprigs of fresh thyme, or (or 2 Tblsp if dried)
Olive oil
salt and pepper


Preheat your oven to 375 degrees F. Make 8 slits in the top of your roast with the sharp end of a knife and push a garlic clove in each slit. Slather the whole roast with olive oil. In a small bowl combine the rosemary and thyme, and salt and pepper. Add a little olive oil to it to make it into a paste. Using your hand, rub the rosemary mixture onto the top of your roast. Put the roast into a roasting dish, or a baking pan, and cover it with tin foil. Place in the oven for 40 minutes or so, depending on the size. Remove tin foil, and let cook to crisp up for another 20-25 minutes, or until cooked through. The roast should still be a little pink as pork can be tough if over cooked. Serve with roasted potatoes, a salad, and cranberry sauce, or apple sauce! It is MOST yummy!!!!!

Try it and enjoy! Tomorrow, I will post a recipe for "Fricciolini" which you can do with the left overs from the pork roast!


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