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Thyme/Mustard Pork Roast

5.0(12)

This recipe has been in my files for years, & I fall back on it everytime I want to get back to a basic pork roast! I usually serve it with a homemade apple sauce or a cranberry sauce, but the last time around I made Zaar chef JanetC-KY's Recipe #168092 for a nice-tasting raisin sauce!

by Sydney Mike·published 2007-04-17

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Pork

Servings

10 serving(s)

Total time

3h 5m

prep 5 min

Calories / serving

381 kcal

Ingredients (5)

serves

4 teaspoons dried thyme leaves, crushedthyme
2 teaspoons dry mustardmustard
2 teaspoons celery seedscelery-seed
1 teaspoon garlic powdergarlic-powder
5 lbs boneless pork loin roast

Instructions (9 steps)

01Preheat oven to 350 degrees F.
02In a small container thoroughly mix thyme, mustard, celery seed & garlic powder. [NOTE: I usually just rub the thyme between my thumb & index finger to crush some of the leaves.].
03Rinse the roast & pat it dry with paper towels.
04Rub herb mixture over the roast [OR roll the roast in it].
05Place fat side up on a rack in a shallow roasting pan.
06Roast, uncovered about 3 1/4 hours.
07

About 30 minutes before end of roasting time, insert meat thermometer with tip in center of largest muscle of roast.

08Roast should be ready to remove from oven when internal temperature reaches 165 degrees F.

09Cover with tent of foil, then let stand 10-15 minutes before carving, during which time internal temperature SHOULD reach 170 degrees F.

Nutrition (per serving)

Calories: 381 kcal
Protein: 49 g
Fat: 19 g
Saturated fat: 4 g
Carbs: 1 g
Fiber: 0 g
Sugar: 0 g
Sodium: 108 mg
Cholesterol: 145 mg

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