- 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
- 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 one 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. Yield: 8 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Thyme & Basil Roast Pork
"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!"
"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."