A few weeks ago, I decided a Greek inspired meal was in order. Baked Garlic Pita Wedges served alongside this delicious Oregano and Thyme Roasted Pork Loin with a bright, fresh orzo and goat cheese salad was the perfect combination.
This recipe takes a little bit of time, cooking wise, but it's worth the time and effort. It was moist, tender and delicious.
4 T. olive oil
4 garlic cloves, finely chopped
1 T. dried thyme, crumbled
1 T. dried oregano
1 -2 t. ground black pepper
1 t. salt
1 (5 lb.) boneless pork loin, trimmed of fat
In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt. Rub the garlic mixture all over the pork.
Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
Preheat the oven to 450° F.
Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes. Reduce the oven temperature to 375° F and bake for 1 hour more, basting twice with the pan juices.
Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165° F.
Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
Reheat in a 375° F oven for about 20 minutes and serve.
From Greek Food.com