Thyme And Lemon Pork Loin Recipes

PORK LOIN CUTLETS WITH LEMON-THYME SAUCE

Steps:

• Place pork in 15 x 10 x 2-inch glass baking dish.
• Combine in small bowl 2 tablespoons lemon juice, thyme, lemon peel and garlic.
• Rub mixture over both sides of pork chops.
• Cover and refrigerate at least 1 hour and but no longer than 1 day.
• Place pork chops onto baking sheet.
• With flour, sprinkle each chop lightly.
• Add salt and pepper to taste.
• Over high heat, warm oil in large nonstick skillet.
• Working in batches, add pork to skillet and cook until brown, about 1 minute per side.
• Place all pork back into skillet.
• Add milk and boil about 1 minute until pork is cooked through and sauce thickens slightly.
• Place pork chops onto platter.
• Whisk remaining 1 tablespoon lemon juice into sauce in skillet and blend 30 seconds.
• Add salt and pepper to taste.
• Pour sauce over pork and serve.

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Steps:

• Put pork in large glass baking dish.
• Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
• Cover and refrigerate at least 1 hour,& up to 1 day.
• Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
• Heat oil in large nonstick skillet over high heat.
• Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
• Return all pork to skillet.
• Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
• Transfer chops to platter.
• Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
• Season with salt and pepper, then pour sauce over pork and serve.

THYME & LEMON PORK ROAST

Steps:

• Preheat oven to 375°F
• Grate the zest from one lemon and combine with the thyme, salt, garlic, and pepper in a small bowl; stir in the olive oil until blended. Rub the entire surface of the pork to coat with the herb mixture.
• Place roast top side up in a small roasting pan. Roast 30 minutes, then turn pork over, baste with pan juices and roast 30 minutes. Turn top side up; baste; roast 15 minutes or until center of roast reads 140°F
• Remove from oven, cover loosely with foil and let stand 15 minutes. Center temperature should have risen to 150°F
• Carefully remove strings and cut into thin slices.
• Also good served at room temperature or cold.

BRAISED PORK LOIN CUTLETS WITH THYME-LEMON SAUCE

Steps:

• Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of chops. Cover and refrigerate at least 1 hour and up to 1 day.
• Transfer pork chops to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.

THYME AND LEMON PORK LOIN

Steps:

• Cut deep slits in the fat side of the pork loin.
• Insert 2-3 sprigs of fresh thyme and 1/4 of a slice of lemon.
• Rub the fat side with a bit of olive oil and sprinkle with salt and pepper. Top with sprigs of thyme and fresh lemon slices.
• Roast at 350 for about 25 minutes per pound or until a meat thermometer reaches 145. That is 1 to 1 1/2 hours.
• For more depth of flavor, let marinade for several hours in the fridge before cooking.
• I made a pan sauce with the drippings. I shook up 1 Tablespoon of corn starch and about 1 cup of water, added the juice of 1/2 lemon and stripped the thyme leaves from about 5 sprigs, Salt and pepper to taste. Bring to a boil and let thicken.

ROAST PORK LOIN WITH GARLIC, ROSEMARY & THYME

Steps:

• Preheat oven to 400°F
• Line 13 x 9 x 2" roasting pan with foil.
• Mix first 5 ingredients in bowl. Rub garlic mixture all over pork.
• Place pork, fat side down, in prepared roasting pan.
• Roast pork 30 minutes.
• Turn roast fat side up.
• Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. (some brands have a handy dandy pop-up timer-Life is Good!
• Remove from oven; let stand 10 minutes.
• Pour any juices from roasting pan into small saucepan; set over low heat to keep warm.
• Cut pork crosswise into 1/3-inch-thick slices.
• Arrange pork slices on platter.
• Pour pan juices over.
• Garnish with rosemary sprigs, if desired.

THYME & BASIL ROAST PORK

Steps:

• Preheat oven to 325°. In a small bowl, mix flour, basil, thyme, cinnamon, salt and pepper; rub over pork., In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a shallow roasting pan, fat side up. Arrange apple and onion around roast. Squeeze lemon juice from 1 wedge over pork; add lemon wedges to pan. Place rosemary over pork., Roast 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast, onion and apple to a serving platter; tent with foil. Let stand 15 minutes before slicing.