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Thyme & Basil Roast Pork

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

Ingredients

  • 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

Directions

  • 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.
Nutrition 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.

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