Oven-Baked Pork Loin With Olive Oil, Garlic, Thyme, and Oregano

"This recipe is featured in the book "The Foods of the Greek Islands"."
 
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Ready In:
27hrs
Ingredients:
7
Serves:
8
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ingredients

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directions

  • In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt.
  • Rub the garlic mixture all over the pork.
  • Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours.
  • Preheat the oven to 450°F.
  • Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes.
  • Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices.
  • Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F.
  • Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors.
  • Reheat in a 375°F oven for about 20 minutes and serve.

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Reviews

  1. This dish is melt in your mouth delicious. The pork was really tender. I couldn't get the aleppo pepper so I used 4 parts of sweet paprika to 1 part cayenne in its place.
     
  2. This is very easy and my kids and husband love it! Thanks for a great recipe!
     
  3. That was a good recipe. although I just followed the cooking part, added some parsley and lemon to the baste it turned out well.
     
  4. Wonderful dish. Easy to prepare and was a delight for everyone.
     
  5. This was good. I too had to make my own Aleppo. Your recipe called for a huge amount of meat so I had to modify it a bit for my 1.2 lb pork tender loin. I basically shortened the 1 hour at 375 to 30 minutes and let it rest in the dutch oven for another 30 minutes. It was tender and pretty juice. Thanks for the recipe.
     
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