New recipes

Roast pork with garlic and thyme recipe

Roast pork with garlic and thyme recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork leg

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

388 people made this

IngredientsServes: 12

  • 1 (3kg) pork leg roasting joint, trimmed
  • 3 cloves garlic, sliced
  • 1 teaspoon salt
  • 1/2 tablespoon freshly ground black pepper
  • 3 bay leaves
  • 100ml (4 fl oz) cider vinegar
  • 1 teaspoon dried thyme

MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min

  1. Preheat oven to 160 C / Gas mark 3.
  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. Bake in the preheated oven 3 hours, 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 aluminium foil before slicing.

Recently viewed

Reviews & ratingsAverage global rating:(366)

Reviews in English (277)

This was great. My daughter and I don't particularly like Pork but had some to use up and I tried this. I will definitely make it again. Really tasty.-21 Feb 2010

this was lovely, full of flavours served with some apple sauce and the whole family loved it-09 Nov 2012

Delicious recipe.. Will make again.-27 May 2015

Classic Pot Roast with Garlic-thyme Gravy

Boneless beef chuck roast is ideal for this recipe the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.
From: Cuisine at Home slow cooker publication

Boneless beef chuck roast is ideal for this recipe the tough meat becomes tender and succulent when cooked with moisture for a long time. Trim away as much fat as possible to keep the sauce from becoming greasy.

Related Video

Although this roast looked beautiful when it was done, I probably won't make it again. First of all, to say the house stunk would be an understatement! The smell of vinegar was so over powering the first hour it was cooking my husband (who loves vinegar!) went outside so he could breathe! Also there is no way you could baste the roast following the recipe. Within the first 1/2 hr of cooking all the liquid was gone. I had to add at least 1/2 cup of water to the pan every time I went to baste it and also added 1/4 cup melted butter over the top of the roast after 2 hours. Although I had some great tasting gravy, the roast itself was only OK. But I will eat the leftovers!

This was delicious, a must try, I added garlic powder, rosemary and seasoned salt to the rub, cooked it for about an hour and a half (I had about a 3 lb roast). I basted it every 15 minutes and I also skewered the meat so that the juices would soak up through the middle of the meat as well. Easy to make and well worth your time. I served this with creamed corn, cranberries, sweet potatoes and a ceasar salad. 4 Stars all the way!!

My partner and I tried this over the weekend for a quick prep and easy entrée for a dinner guest. Prep was a cinch and took next to no time. The pork loin I got was pretty lean making for no drippings in which the loin could cook, so I added some olive oil midway through baking. Also, the roast was only 2.5 lbs. I baked for 1.5 hours, and still exceeded the desired internal temp, so I was concerned the meat would be dry. Not so! It was still wonderfully juicy and tasted great. Served with baked parmesan asaparagus and rosemary/garlic roasted red potatoes. I plan to use fresh thyme -- and lots of it -- for the next occasion to bring out the flavor a bit more. Regardless, this recipe was a genuine hit!

My husband almost proposed to me again after eating this roast. It was perfect. Thank You!

Pretty good. Bf liked it. I can't say I was that big of a fan, but to be fair, 1) I wasn't that hungry and 2) I'm not a big fan of pork roast anyway. I didn't think the cider vinegar was too strong. I added some rosemary to the pot, and I used more garlic than called for. I had minced garlic, so I just used that instead. I cooked it in the slow cooker. Thanks for the recipe!

Superb! Definately the only way to ever make pork again. A must to use a meat thermometer and remove at 160. Roast was so flavorful, moist and tender. I served this with mashed potatoes and stewed cabbage. My family cleaned their entire plate and my 14 year old son had seconds and cleaned the second plate as well. I put the garlic in the slits and made a dry rub of seasonings and left it in the fridge for 24 hours in an airtight ziplock bag, then followed the recipe as written. Everyone should try this roast.

These were good though not everyone in the family enjoyed them fully.

Fantastic recipe. Entire family loved it. I had a smaller roast, so I covered for 1/2 the time, and only cooked for 2 hours. Added onions, carrots, and potatoes to the pot for last hour. Made gravy with cornstarch from drippings which was excellent! Thanks for the great recipe.

This was a really fast and easy recipe. The roast came out very tender and flavorful. The only time the vinegar smell was obnoxious was when I opened the door on the oven to check the roasts' progress. Geez, talk about turning your mouth inside out! Try this recipe.


  • Score the top of the pork in large x shapes (This will give the herb butter a nice place to stay put).
  • Make a compound butter with herbs, spices, garlic or citrus.
  • Smear on the butter mixture.
  • Roast for 20 minutes per pound.
  • Let sit for a few minutes before carving.


  • Ranch: Try using a packet of dry ranch dressing or 2 tablespoons of my Homemade Ranch Mix instead of the herbs in this recipe.
  • Olive Oil: Instead of butter, try using a cold pressed extra virgin Olive Oil. Be sure to use a robust Greek or Italian version for the most flavor to come through.
  • Slow Cooker: Prepare your pork loin as usual and cook in the slow cooker on low for 4-5 hours. If your pork roast doesn’t have a fat cap, wrap in bacon.
  • Brown Sugar: It’s no secret that roast pork and brown sugar taste absolutely amazing. Rub a little brown sugar into your pork loin before adding the butter and herbs.

Fresh Herbs vs. Dried Herbs

In this recipe I used fresh herbs, but you can always substitute dried herbs if that is what you have on hand. Dried herbs are more potent in their flavor so you want to use a 1 to 3 ratio when it comes to swapping. For example, in this recipe, use 1 teaspoon dried rosemary instead of 1 tablespoon of fresh rosemary.

Garlic Pork Roast

To ensure that this pork roast recipe is perfectly roasted, keep in mind that a convection oven reduces roasting time by about one-quarter. For a 4 lb (2 kg) roast, as we used for the photo, add 10 minutes to convection and 1 hour to conventional times.


  • 1 teaspoon fennel seeds
  • 6 cloves garlic minced
  • 4 teaspoons chopped fresh thyme (or 1 tsp/5 mL dried)
  • 1 tablespoon vegetable oil
  • 1 teaspoon dry mustard
  • 1/2 teaspoon each salt and pepper
  • 1 boneless centre-cut double-loin pork roast (about 2-1/4 lb/1.125 kg)

Nutritional facts <b>Per serving:</b> about

  • Sodium 201 mg
  • Protein 25 g
  • Calories 178.0
  • Total fat 8 g
  • Cholesterol 68 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g


Using mortar and pestle or with bottom of heavy skillet, crush fennel seeds place in small bowl. Mix in garlic, thyme, oil, dry mustard, salt and pepper to form paste rub all over roast.

Place roast on rack in roasting pan. Roast in centre of 325?F (160?C) convection oven until meat thermometer inserted in centre registers 160?F (70?C), about 80 minutes. Transfer to cutting board tent with foil and let stand for 10 minutes before slicing.

Roasted Garlic Herb Rack of Pork

This post may contain affiliate links. Read my disclosure policy.

Roasted Rack of Pork is a show-stopping, holiday main dish crusted with garlic, fresh thyme and rosemary or use boneless pork loin for easy weeknight meals.

Ultimate Garlic Pork Loin is one of our most well loved Main Courses! Just like Pork Loin, this holiday meal-worthy pork roast is easy to make, goes with any side dish, and perfect for special occasions or a quick, tasty dinner.


Roasted Rack of Pork is a delicious main dish worthy of any fancy dinner party but it doesn’t have to feel fancy. The decorative frenching of the bones makes it a showstopper (and your guests don’t need to know the butcher can do it for you!) They’ll never know that it took you less than 10 minutes to go from butcher paper to oven. When you are at the store you may find that this cut of pork is actually less expensive than many cuts of beef.

Why buy bone in?

Buying pork loin bone-in helps to keep the pork moist. This is true with bone-in chicken and beef as well. So while it may look like a dinner party meal, this recipe is also great for any meal you’re preparing at home for your family too. It also helps with re-heating as bone-in proteins tend to re-heat more forgivingly than boneless.

Roasted Rack of Pork tastes even better than it looks! Roasted with just a small amount of seasonings, the fat from this rib roast gives all the flavor you need. Gone are the days of dry overcooked pork, every bite of Roasted Pork is tender, juicy and delicious.

Frenching the Rack of Pork

For this Roasted Rack of Pork, you want a bone-in pork rib roast or center-cut loin. You don’t have to french the bones but they do make this pork roast look absolutely stunning. If you have the butcher french the bones for you, they can also remove the chine bone. If you french the bones yourself, remove the chine bone and use it to prop up your roast as it cooks.

Frenching a rib roast is a moderately tedious task but as long as you feel comfortable with a paring knife it isn’t very hard to do. Don’t feel like it is necessary to cut every bit of meat off the bone, as you can see in the photo above the frenching done was not excessive and in the cooked photos it still looks beautiful. This level of prep only took about 3-5 minutes. You can also ask your butcher to do it for you, many will do it for free.

If you are feeding a crowd, you can double this recipe by using two racks of pork. Place the racks of pork parallel to each other, with the bones facing in and the fat cap up and out. Use kitchen twine to tie the racks together, just enough that they don’t tip over but not so close they don’t cook evenly. Cook for about 18-20 minutes per pound of pork.

This beautiful Roasted Rack of Pork is perfect for an Easter Dinner or Christmas Feast! You can serve your tender, juicy pork with fresh, simple veggies like Green Beans and a starchy side like Mashed Potatoes, but the perfect pairing is Honey Roasted Apples and Potatoes as pictured below. Roasted Rack of Pork goes with with all your favorite sides dishes, making it a great main dish all year long!

About the garlic and herb rub

Our Italian-inspired garlic and herb rub is made by combining extra virgin olive oil with:

  • Pressed garlic
  • Kosher salt
  • Ground black pepper
  • Orange zest
  • Fresh rosemary
  • Fresh thyme
  • Fresh sage

It’s fabulous on both this boneless pork roast and its fancier cousin, the crown roast. Learn more about cuts of pork from

Oven Cooked Pork Loin Roast Recipe


  • 1 tablespoon (15 ml) sweet paprika
  • 1 teaspoon (5 ml) dried sage
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons (30 ml) olive oil
  • 3 pounds (1.44 kg) pork loin rib roast
  • 2 medium leeks, thinly sliced
  • 1 tablespoon minced garlic
  • 1 cup (250 ml) chicken broth


Step 1

In a small mixing bowl, combine paprika, sage, black pepper, thyme, dry mustard, and salt. Mix well.

Step 2

Smear a very light coating of olive oil over the meat, then rub the spice mixture across it.

Step 3

In a 6-quart (6 L) pressure cooker, heat 2 tablespoons olive oil over medium-high heat. Add pork roast and brown on all sides, turning occasionally, for about 8 minutes. Remove from the pot and transfer to a large plate.

Step 4

Add leeks and minced garlic. Cook, stirring continuously, just until leeks begin to soften, for about 1 minute. Pour in chicken broth, scraping any browned bits from the bottom of the pot.

Step 5

Return pork roast to the cooker, bone side down. Pour in any accumulated juices.

Step 6

Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.

Step 7

Open the pressure cooker, using a Quick Release method. Transfer cooked pork loin roast to a large carving board. Let stand for 5 minutes, before carving.

Roast Pork Loin with Fennel Seed and Thyme

Look for spring onions—an immature and more mildly flavored version of the yellow, white and red onions that are found everywhere—at farmers’ markets in the spring. If you can’t find them, large green onions make a good substitute.

Roast Pork Loin with Fennel Seed and Thyme


  • 1 boneless pork loin roast, about 2 1/2 lb. (1.25 kg)
  • Kosher salt and freshly ground pepper
  • 3 Tbs. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp. fennel seed
  • 1 tsp. coarsely chopped fresh thyme
  • 1 bunch spring onions

1. Season the pork generously with salt and pepper. Let stand at room temperature for 30 minutes.

2. Preheat an oven to 400°F (200°C).

3. In a small bowl, stir together the olive oil, garlic, fennel seed and thyme. Rub the mixture all over the pork, patting it so that it adheres.

4. Arrange the spring onions in a single layer in the bottom of a roasting pan, then place a rack over the spring onions. Place the pork, fat side down, on the rack. Roast for 30 minutes. Turn the pork over, return to the oven and continue roasting until a thermometer inserted into the center of the roast registers 145°F (63°C), 20 to 25 minutes longer.

5. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve into slices about 1/2 inch (12 mm) thick. Serve hot with the spring onions alongside. Serves 6.

Herb and Garlic Boneless Pork Roast

When I tell y&rsquoall how easy it is to prepare this roast, you&rsquore gonna be saying &ldquoReally, Julia, that&rsquos it?&rdquo. I promise it is so simple and those are my favorite kind of recipes.

Here&rsquos what you&rsquoll need: a boneless pork loin roast, olive oil, salt, pepper, garlic powder, fresh rosemary, fresh thyme, fresh garlic, a meat thermometer and some chicken stock or water. Find the full printable recipe at the bottom of this post.

Seriously, invest in a trusted meat thermometer. They&rsquore readily available in the twenty dollar range and a valuable kitchen tool, particularly for meats such as prime rib, a pork roast or your holiday turkey.

Step 1: Preheat your oven to 325°F (165°C). Finely chop the fresh rosemary and thyme and peel and mince your garlic.

Garlic and Herb Crusted Pork Roast Recipe

Step 2: Next, rub your pork roast on all sides with olive oil then season with kosher salt, ground black pepper and garlic powder to taste. Notice that mess I made with the pepper on my work table? 😳

Step 3: Place the pork roast in a casserole dish, if you haven&rsquot already done so, and apply the fresh minced garlic and freshly chopped herbs. Next, add some chicken stock or water to the bottom of the casserole dish. I prefer to use the stock for an extra flavor boost in case you decide to make a pan gravy later on. Loosely cover the roast with aluminum foil and place into the oven and bake for 1 hour. Remove the post roast from the oven and remove the foil. Return to the oven and bake and additional 15-20 minutes or until the meat thermometer reads between 145-160°F.

Easy and Elegant Pork Roast Recipe

My roasted pork registered 150°F. Allow the meat to rest for 10 minutes before carving.

Herbed Pork Roast at Home

At the last minute, I decided to make a simple gravy using the cooking juices.