Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano |
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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 8 |
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This recipe is featured in the book The Foods of the Greek Islands . Ingredients:
4 tablespoons olive oil |
4 garlic cloves, finely chopped |
1 tablespoon dried thyme, crumbled |
1 tablespoon dried oregano |
1 -2 teaspoon aleppo pepper |
1 teaspoon salt |
1 (5 lb) boneless pork loin, trimmed of fat |
Directions:
1. In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
2. Rub the garlic mixture all over the pork.
3. Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
4. Preheat the oven to 450°F.
5. Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
6. Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
7. Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
8. Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
9. Reheat in a 375°F oven for about 20 minutes and serve.
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