Herbed Roast Loin of Pork
  • 1 pork loin roast, (5 to 6 pounds)
  • 1 large clove garlic, split in half
  • Salt
  • Black Pepper
  • 1 large onion, peeled and sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon caraway seeds
  1. Heat oven to 325 degrees F. Line a roasting pan with nonstick foil; set aside.
  2. Rub the roast all over with with garlic clove. Sprinkle both sides with salt and pepper.
  3. Place the sliced onions down the middle in prepared roasting pan. Lay roast on top of onion slices. Sprinkle roast with the thyme and caraway seeds.
  4. Roast, uncovered, for 20 minutes per pound of pork, until the meat reaches an temperature of between 130 and 135 degrees for medium rare, 145 degrees for medium well. (I referred to the chart that was included in my meat thermometer. Always go by temperature not time).
  5. Remove roast from oven, cover with foil, and let rest for 15 minutes. The temperature will rise as it rests.
  6. Slice and serve hot. Makes about 10 servings.
  7. Note: I used a smaller roast, not quite 3 pounds, so I cut the amount of herbs in half. It took less than an hour to roast and the meat was so juicy and just perfectly pinkish.
Recipe by The Culinary Cellar at https://theculinarycellar.com/cuisine-magazine-january-february-1979/