#EatWellLiveWell: Garlic and Thyme Roasted Pork
They always say: “Thyme you enjoy wasting is not thyme wasted.” Or is it time? Either way, this tiny green spice has been a kitchen staple for over 2,000 years. The distinct smell and flavor of thyme can add depth and layers to any dish. But what can this little leaf bring to the table? Take a closer look at thyme with this garlic and thyme roasted pork recipe fit for the holiday table!
- Antioxidant Power. Thyme’s active ingredient thymol, named after the plant itself, is an antioxidant. Working to promote cellular health, thymol is the little oil that is the true strength in thyme!
- Germ- and Microbe-Free. It’s a no-brainer that any food you put on your table should be germ-free, but no food actively fights germs and microbes like thyme. Used for hundreds of years, thyme is an additive that helps to keep food fresh and germ-free.
- Important Nutrients. Vitamin C, vitamin A, iron, manganese and copper are just a few of the nutritious pieces that thyme contains. With so many nutrients working for you, it’s no wonder this spice has been on dining room tables for thousands of years!
This little leaf is a health food powerhouse. Take some thyme to look over our garlic and thyme roasted pork just in time for the holidays. You’ll thank us later!
Stats Source: The World's Healthiest Foods - Thyme
Recipe: Garlic and Thyme Roasted Pork
- 1 teaspoon dried thyme
- 3 cloves garlic, sliced
- 1/2 cup cider vinegar
- 3 bay leaves
- 5 pounds pork roast, trimmed
- 1/2 tablespoon ground black pepper
- 1 teaspoon salt
- Preheat oven to 325 degrees F.
- With a knife, make a small cut on top of the roast. Press garlic slices into the cut and sprinkle the roast with salt and pepper. Place the bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves with the fattiest side facing up. Mix vinegar and thyme in a small bowl, and lightly pour over the roast.
- Cook in the preheated oven three hours, or until an internal temperature of 145 degrees F is reached. Using a baster, baste the drippings over the roast every 15 minutes while it is cooking. Before slicing the finished roast, let it stand for 10 minutes to ensure all the juices are saved.
198 calories, 11.2g of total fat, 66 mg of cholesterol, 247 mg of sodium, 21.8g of protein, and 0.6g of carbohydrates.
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