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
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
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1Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork.
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2In 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.
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3Roast 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.
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