Roast: Pork Roast with Thyme | Submitted By: Teresa C. Rouzer

5 pounds pork roast, trimmed3 cloves garlic, sliced1 teaspoon salt1/2 tablespoon ground black pepper3 bay leaves1/2 cup cider vinegar1 teaspoon dried thymePreheat oven to 325 degrees F (165 degrees C). With a small knife, pierce top of roast. Force 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 3 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing. Amount Per Serving  Calories: 326 | Total Fat: 17.1g | Cholesterol: 130mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 326

Total Fat: 17.1gCholesterol: 130mgSodium: 299mgTotal Carbs: 0.6g    Dietary Fiber: 0.1gProtein: 39.2g VIEW DETAILED NUTRITION
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Reviewed on Dec. 11, 2003 by TJESBC    Great recipe. This was the first time I've made a pork roast. I used fresh thyme and added more cider vinegar as it evaporated during cooking. During the last hour of cooking, I added chopped potato, onion, and carrots, tossed with a small amount of olive oil, garlic salt, ground black pepper, and balsalmic vinegar, to the roasting pan. I also added some chopped green and red bell peppers, zucchini, and yellow squash to the veggie mixture the last 20 minutes. Served with cranberries, green tossed salad and crusty bread. The roast was quite juicy and had great flavor. Wonderful! Was this review helpful? [ YES ]
29 users found this review helpful Great recipe. This was the first time I've made a pork roast. I used fresh thyme and added...

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