Oregano and Thyme Roasted Pork Loin

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