Thyme & Basil Roast Pork Recipe
Thyme & Basil Roast Pork Recipe photo by Taste of Home
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Thyme & Basil Roast Pork Recipe

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Dad’s favorite roast pork was rubbed with cinnamon, thyme, basil and lemon. He loved thick slices and wanted only a salad to finish off the meal. —Lorraine Caland, Shuniah, Ontario
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
MAKES: 8 servings


  • 1 tablespoon all-purpose flour
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 2 tablespoons canola oil
  • 1 medium apple, cut into wedges
  • 1 medium onion, cut into wedges
  • 1 medium lemon, cut into wedges
  • 1 fresh rosemary sprig

Nutritional Facts

4 ounces cooked pork: 266 calories, 11g fat (3g saturated fat), 85mg cholesterol, 493mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 33g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.


  1. Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.
  2. 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 one wedge over pork; add lemon wedges to pan. Place rosemary over pork.
  3. 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. Yield: 8 servings.
Originally published as Thyme & Basil Roast Pork in Taste of Home April/May 2016, p56

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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annrms User ID: 2649709 248113
Reviewed May. 12, 2016

"This is a great recipe! I never thought about using cinnamon in a pork rub. I was pleasantly surprised at the taste...slightly spicy. The apple and onion kept the pork wonderfully moist while it roasted. The lemon is an interesting ingredient; reminded me of picatta, a bit. It's definitely a keeper recipe. Thanks!"

BilliePock User ID: 8314002 245571
Reviewed Mar. 17, 2016

"My family loves this roast. Only thing I did different was I put it in my crock pot. It turned out so juicy and tender. The herbs formed a delicious crust around the meat. I served potatoes seasoned with thyme and basil, steamed asparagus and apple sauce."

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