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Pork Roast with Thyme

Pork Roast with Thyme
Pork Roast with Thyme

Pork Roast with Thyme

Makes 10 servings

Who doesn’t love a good, juicy pork roast? Our Pork Roast with Thyme is such a roast. Pork has been a staple in many cuisines, like German, British, French and Asian. It is very versatile. You do so many things with it, and by changing the seasoning, it travels the world into many cultures. Use a BBQ rub and you are in the South. Sprinkle a Chile rub and you are in the Southwest. Add a Bavarian rub and you’re in Germany. This Pork Roast with Thyme is more of a French theme, where thyme is used with many dishes. It is very easy, but very savory. It is one of our favorites, and we hope it becomes one of yours too.

5 Pounds Pork Roast, Trimmed
3 Cloves Garlic, Sliced Thin
1 Teaspoon Sea Salt
½ Tablespoon Freshly Ground Black Pepper
3 Bay Leaves
½ Cup Cider Vinegar
2 Teaspoons Dried Thyme

Preheat oven to 325 degrees F.

Use a paring knife to pierce slits into the top of the roast. Insert garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, 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.

Bake in the preheated oven for 3 hours, or until you reach an internal temperature of 145 degrees F. Baste with the drippings over the roast about every 15-20 minutes while it is cooking. Let the roast rest for 10 minutes when done before slicing.

Serve with a side of roasted potatoes or Spaetzle. Yes, Spaetzle is German, but it goes so well with a pork roast. Try our recipes. They are easy as well.