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Preparation time
15 minutes
Total time:
1 hour 5 minutes
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Ingredients
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1 pork loin roast, about 2 lb (1 kg), tied
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4 garlic cloves, quartered
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1 garlic clove, chopped
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3 tbsp (45 ml) olive oil
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1 lemon, zest finely grated
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1 tsp fresh thyme leaves, finely chopped
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8 carrots, halved lengthwise
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Directions
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With the rack in the middle position, preheat the oven to 350°F (180°C).
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Using the tip of a paring knife, cut 16 small slits all over the roast and insert a quarter garlic clove in each slit. Season the roast with salt and pepper.
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In a bowl, combine the chopped garlic, 1 tablespoon (15 ml) of oil, the lemon zest and thyme. Set aside.
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In an ovenproof skillet, brown the meat on all sides in the remaining oil. Season with salt and pepper. Transfer the roast to a plate and coat well with the garlic-lemon mixture.
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Place the carrots in the skillet and set the roast on top. Transfer to the oven and roast for 40 minutes or until a thermometer inserted in the centre reads 135°F (57°C). Remove from the oven and tent with aluminum foil. Let rest for 10 minutes. The temperature of the roast should reach 145°F (63°C).
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On a work surface, remove the butcher’s twine from the roast and thinly slice. Serve with the carrots and braised red cabbage, if desired.
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