Dutch-Oven Thyme Pork Roast
What’s a pork roast? Just about any unsliced cut from the hog. For this recipe made in a Dutch oven, get a loin-end pork roast. If you prefer a boneless cut, use center-cut pork roast.
Preparation time: 10 minutes
Cooking time: About 3 hours
Yield: 12 servings
5-pound pork roast
3 cloves garlic
2 teaspoons salt
1/2 tablespoon pepper
3 bay leaves
1/2 cup cider vinegar
1 teaspoon dried thyme
Preheat the oven to 325 degrees F.
Peel and slice the garlic cloves.
With a small knife, pierce the top of the roast and force garlic slices into the cuts.
Rub the roast with salt and pepper.
Place bay leaves in the bottom of a cast-iron Dutch oven.
Set the roast on top of the bay leaves, fat-side up.
Mix the vinegar and thyme in a small bowl or measuring cup.
Pour over the top of the roast.
Bake the roast for 3 hours, or until it reaches an internal temperature of 150 to 155 degrees F.
Baste the roast with the drippings frequently during cooking.
Let the roast rest for 10 minutes before slicing.
Per serving: Calories 217 (From fat 89); Fat 10g (Saturated 4g); Cholesterol 83mg; Sodium 447mg; Carbohydrate 1g (Dietary fiber 0g); Protein 29g.