Recipe - Thyme And Lemon Crusted Pork Loin

1 Lemon; grated zest of
(yellow part)
2 teaspoon Fresh thyme leaves or
1 teaspoon Dried thyme
2 Cloves garlic; crushed
1 teaspoon Salt
One fourth teaspoon Freshly ground pepper
2 tablespoon Olive oil
2 pound Boneless pork loin cut from
the rib end; trimmed of fat
and tenderloin removed

Heat oven to 375 degrees. Combine lemon zest, thyme, salt, garlic and
pepper in small bowl; stir in olive oil until blended.

Rub the entire surface of the pork to coat with the herb mixture. Place
roast topside up in small roasting pan. Roast 30 minutes. Turn top side
down; roast 15 minutes. Remove from oven and let stand 15 minutes.

Carefully remove strings and cut into thin slices. Spoon pan juice over
slices. Serves 8.

NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.