Thymemustard Pork Roast Food

PORK ROAST WITH THYME

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• 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.
• 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.

THYME & BASIL ROAST PORK

Steps:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Steps:

• Preheat oven to 400°F
• Line 13 x 9 x 2" roasting pan with foil.
• Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
• Place pork, fat side down, in prepared roasting pan.
• Roast pork 30 minutes.
• Turn roast fat side up.
• Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
• Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
• Cut pork crosswise into 1/3-inch-thick slices.
• Arrange pork slices on platter.
• Pour pan juices over.
• Garnish with rosemary sprigs, if desired.

PORK ROAST WITH THYME-MUSHROOM SAUCE

Steps:

• Heat oven to 325°F.
• In a small bowl combine mustard coating ingredients. Brush on roast.
• Place roast, fat side up, on a rack in a roasting pan. Cook 20 minutes per pound.
• Thyme-Mushroom Sauce: In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in butter until tender.
• Stir together evaporated milk and cornstarch. Add to skillet mixture. Cook/stir until thick and bubbly. Add wine, cook an additional 2 minutes. Serve over sliced pork roast.

ROAST PORK AND THYME PAN GRAVY

Steps:

• Preheat oven to 400°.
• Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
• Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
• Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
• Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
• Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.

GARLIC PORK ROAST WITH THYME

Steps:

• Using a mortar and pestle crush fennel seeds, place in a small bowl.
• Mix in garlic, thyme, oil, dry mustard and salt & pepper to form a paste. Rub all over roast.
• Place roast on a rack in roasting pan. Roast in centre of a 325°F (160°C) convection oven until meat thermometer insterted in the middle registers 160°F (70°C) - about 80 minutes.
• Transfer to cutting board, tent with foil & let stand 10 minutes before slicing.
• If cooking in a conventional oven, set temperature to 325°F (160°C) and roast on middle rack for approximately 2 hours.