The perfect easy yet impressive holiday dish. Try it for Christmas!
- ¼ cups Olive oil
- 3 tablespoons Softened butter, divided
- 2 tablespoons Coarse salt (sounds like a lot, but it’s not!)
- 2 tablespoons Old-style mustard
- 1 tbsp Fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tbsp Coarse sugar (or brown sugar)
- 3 cloves minced garlic
- 2-½ pounds Boneless Pork Loin Roast
Preheat the oven to 475ºF and pour the olive oil into the bottom of a small roasting pan or baking dish, large enough to hold the roast but not much larger.
In a bowl, mix 2 tablespoons of butter with salt, mustard, thyme, sugar and garlic to form a paste. Place pork roast in baking dish and rub with garlic mixture, covering top and ends of pork.
Roast the pork for 15 minutes at 475ºF, then reduce the heat to 300ºF and roast for another 15 minutes (leave the pork in the oven during this time, just adjust the temperature to 15 minutes).
Remove the pork and test the temperature using a digital or other meat thermometer directly in the center of the pork. When pork reaches 140ºF inside, remove from oven. If it takes longer to cook, continue to cook at 300ºF, checking the temperature about every 5 minutes.
When the pork has reached a temperature of 140-145°F, remove it from the oven and place it on a foil-lined plate or cutting board (pork is safe to eat between 145-155 °F and will continue to cook lightly while it rests out of the oven). While the pork is resting, whisk the remaining tablespoon of butter into the pan juices.
Carve the pork to taste and return it to the baking sheet with the juices and spices. Serve with additional thyme leaves on top. Enjoy!