Photo: Chris Emeott
This is a lovely spring dish that showcases that pork does not have to be a high-fat option. It’s lean, tender and a great way to have a high-protein diet that never gets boring.
Roasted Pork Loin with Soy and Thyme
Serves 4–6
- 2 lbs. pork loin, trimmed
- ¼ cup soy sauce (low sodium preferred)
- 2 Tbsp. olive oil
- 1 Tbsp. fresh thyme leaves (or 1 tsp. dried thyme)
- 4 garlic cloves, minced
- 1 Tbsp. honey
- 1 Tbsp. Dijon mustard
- freshly ground black pepper, to taste
- salt, to taste (optional, as soy sauce is already salty)
- 1 lemon
- fresh thyme sprigs
Preheat the oven to 375 F. Create the marinade by whisking together the soy sauce, olive oil, fresh thyme leaves, garlic, honey, Dijon mustard and black pepper in a small bowl. Place the pork loin in a shallow dish or large plastic bag. Pour the marinade over the pork; ensure it is evenly coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator for a deeper flavor. To sear the pork, heat a skillet over medium-high heat. Sear the pork loin on all sides for about 2–3 minutes per side until golden brown. This step locks in the flavor and gives a nice crust. Transfer the pork loin to a roasting pan or baking dish. Pour any leftover marinade over the pork; roast in the preheated oven for 40–50 minutes or until the internal temperature reaches 145 F for a slightly pink, juicy center. Add 5–10 minutes for a well-done roast. Remove the pork from the oven, cover loosely with foil and let rest for 10 minutes before slicing. Garnish with fresh thyme sprigs, and squeeze a little lemon juice over the pork before serving.
Chef Daniel Green specializes in healthy eating. Find his cookbooks on Amazon.
