Roast Pork Loin Infused with Thyme

1 hour Cook
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Try this Roast Pork Loin Infused with Thyme recipe today, courtesy of Grace Foods.

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Roast Pork Loin Infused with Thyme Recipe

Roast Pork Loin Infused with Thyme Recipe

prep time
1 hour
cooking time
1 hour
total time
2 hours


  • Blender

  • Large bowl

  • Oven


  • 2 lbs Pork Loin

  • 1 large onion (chopped)

  • 3 stalks escallion (chopped)

  • 3 tbsp garlic (chopped)

  • 1 tsp pimento (crushed)

  • 3 sprigs thyme (chopped)

  • 2 cups water

  • 6 tbsp Grace Vegetable Oil

  • 1 tsp scotch bonnet pepper (blended)

  • 1/2 tsp black pepper

  • 1/2 tsp salt

  • 1 tbsp soy sauce

  • 2 tbsp Grace Margarine

  • 1 tsp cornstarch


Combine 1/3 of the chopped onion, escallion, garlic, pimento and thyme in a blender. Add 1/2 cup water, 1/4 cup Grace Vegetable Oil, cover and blend for about 30 seconds.
Place the pork loin in a large bowl; add the blended seasoning along with the scotch bonnet pepper, black pepper, salt and soy sauce.
Rub seasonings into the meat; cover and allow to marinate for about 1 hour.
Heat a skillet over medium heat. Add 2 tablespoons Grace Vegetable Oil and the Grace Hello Margarine and stir until the margarine melts.
Add the marinated pork loin and sear, turning the meat every 10 minutes until a light brown colour develops.
Arrange 1/3 of the remaining seasoning in a roasting pan and add 1 cup water. Transfer the seared pork loin from the skillet to the roasting pan and place in a pre-heated oven 180°C (350°F). Roast for about 40 minutes turning frequently until done. Remove from the oven and allow to cool for 20 minutes.
Heat the skillet; add the remaining seasoning and saute for about 1 minute. Add the dripping from the roasting pan and bring to a simmer.
Dissolve cornstarch with 1/4 cup water and add to the simmering mixture, stirring constantly until the mixture thickens.


To Serve: Spoon sauce on the base of a serving plate. Slice the pork loin against the grain of the meat and arrange overlapping slices over the sauce. Serve with Rice and Peas and a cooked vegetable salad. To Sear: To brown meat on both sides to seal in the juices and to develop colour.
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