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ONE FOR THE TABLE: Fall is for roasting

By Joseph Erdos, Oneforthetable.com on

3 tablespoons olive oil

4 garlic cloves, minced

1 tablespoon fresh thyme leaves

1 teaspoon Dijon mustard

Coarse sea salt

Freshly ground black pepper

 

In a large resealable plastic bag, combine the pork, lemon zest and juice, olive oil, garlic, thyme, and mustard. Season with salt and pepper. Seal the bag while pressing to remove the air. Let the pork marinate in the refrigerator for at least 2 hours or overnight.

Preheat oven to 400 F.

Remove the pork from the marinade, scraping of any bits of garlic and thyme. Season with salt and pepper. Warm olive oil in an ovenproof saute pan over medium heat. Sear the pork on all sides until lightly browned. Pour the marinade over the pork and place in the oven. Roast for 20 minutes or until an instant-read thermometer inserted into the thickest part of the meat reads 140 degrees F. Allow the pork to rest for 10 minutes covered with aluminum foil before carving and serving.

Maple-Roasted Butternut Squash

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