Title: Thyme and Lemon Crusted Pork Loin
Categories: Meat
Yield: 8 Servings

1 Lemon; grated zest of
-(yellow part)
2 ts Fresh thyme leaves -or-
1 ts Dried thyme
2 Cloves garlic; crushed
1 ts Salt
1/4 ts Freshly ground pepper
2 tb Olive oil
2 lb 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 top-side 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.