Roast Pork with Garlic and Thyme

    (356)
    3 hours 20 mins

    This is my favourite roast pork recipe. I serve it with roasties, homemade chunky apple sauce and broad beans.


    343 people made this

    Ingredients
    Serves: 12 

    • 1 medium sized leg of pork leg roasting joint, trimmed
    • 3 cloves garlic, sliced
    • 1 teaspoon salt
    • 1/2 tablespoon freshly ground black pepper
    • 3 bay leaves
    • 1/2 cup (125ml) cider vinegar
    • 1 teaspoon dried thyme

    Directions
    Prep:20min  ›  Cook:3hr  ›  Ready in:3hr20min 

    1. Preheat oven to 160 C.
    2. With a small knife, pierce top of roast. Force garlic slices into the slits. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting tin, 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.
    3. Roast for 3 hours, until no longer pink, or until an internal temperature of 70 C is reached. Baste the roast frequently while it is cooking. Let it rest for 15 minutes covered with foil before slicing.

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    Reviews and ratings
    Global ratings:
    (356)

    Reviews in English (270)

    by
    300

    OK, EVERYBODY, LISTEN UP! If your complaint is that the meat was TOO DRY, then you need to get out your meat thermometer and USE IT! The #1 reason that pork is "dry" is that you have overcooked it! Pork should be done to an internal temperative of 160 degrees. There should be a touch of pink to it. Sorry, some of you are from the old school of NO PINK IN PORK, but that is just simply not true. This was an absolutely DELICIOUS recipe. My teenage son came up from the rec room to inquire what that AMAZING SMELL was! We ALL loved it! I'll be making this again and again! Only substitution I made was using white wine vinegar as I did not have apple cider vinegar on hand.  -  12 Apr 2007  (Review from Allrecipes US | Canada)

    by
    206

    This is an AWESOME recipe and the way I made it will probably be the only way I make a pork roast from now on. I used about a 3 pound pork loin roast and the first thing I did was make a mixture of 1 1/2 Tblsp. fresh rosemary, 1 tsp. garlic salt, 1/2 tsp. dried thyme, and 1/4 tsp. freshly ground black pepper and put that along with the roast in a plastic bag, shaking it up to coat the roast with the mixture and let in sit in the refrigerator for about an hour or so. After taking it out again I continued on with this recipe just as written and did also add about a tsp. of caraway, as one other reviewer suggested. I put it in a smaller pan so that the juices wouldn't evaporate as quickly and when it was done we used the juices as au jus. IT WAS WONDERFUL! Great flavor, very moist and tender. I think the vinegar helps with that. I served oven roasted vegetables from this website with this, butternut squash, and apple crisp for dessert. It was a very memorable meal that everyone enjoyed!  -  02 Oct 2005  (Review from Allrecipes US | Canada)

    by
    140

    Great recipe. I do mine in a crock pot on low for about 6-7 hours. It turns out great...and the drippings make a great base for a nice gravy. A great way to do a pork roast.  -  19 Apr 2007  (Review from Allrecipes US | Canada)

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