Roast pork with herb crust

5
5
5
Smartpoints value per serving
Total Time
1 hr 2 min
Prep
7 min
Cook
55 min
Serves
6
Difficulty
Moderate
This flavorful dish derives its character from a combination of thyme, coarse salt, and freshly ground black pepper. You'll sprinkle this spice mixture over the vidalia onion and apple base, as well as the exposed surface of the pork loin. The hot oven temperature sears the roast, producing a crusty outside yet leaving the inside juicy and tender. We like Granny Smith apples because their tart flavor contrasts well with the richness of the pork and they hold their shape. But other apples would work well, too. Try Mcintoshes (peel them first) for a sweeter flavor to balance the onion; these will cook down into an applesauce-like consistency.

Ingredients

dried thyme

1 Tbsp

table salt

2 tsp, coarse

black pepper

¾ tsp, coarsely ground

uncooked vidalia onion(s)

1 large, thinly sliced

Granny Smith apple

2 small, cored and thinly sliced

uncooked lean only pork loin

2 pound(s), boneless pork top loin roast, trimmed of all visible fat

Instructions

  1. Preheat the oven to 450°F. Mix together the thyme, salt, and pepper. Scatter the onion and apples over the bottom of a rectangular roasting pan and sprinkle with 1/2 tablespoon of the seasoning mixture. Place the roast on top and rub the exposed surface with the rest of the seasoning mixture. Roast 15 minutes.
  2. Reduce the oven temperature to 300°F and roast until the pork reaches an internal temperature of 155°F, 35–40 minutes. Remove from the oven and let stand 10 minutes before slicing. Serve with the apples and onion on the side.

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