Pork Roast with Thyme
This savory thyme pork tenderloin recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.
This savory thyme pork tenderloin recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes.
This is an AWESOME recipe and the way I made it will probably be the only way I make a pork roast from now on. I used about a 3 pound pork loin roast and the first thing I did was make a mixture of 1 1/2 Tblsp. fresh rosemary, 1 tsp. garlic salt, 1/2 tsp. dried thyme, and 1/4 tsp. freshly ground black pepper and put that along with the roast in a plastic bag, shaking it up to coat the roast with the mixture and let in sit in the refrigerator for about an hour or so. After taking it out again I continued on with this recipe just as written and did also add about a tsp. of caraway, as one other reviewer suggested. I put it in a smaller pan so that the juices wouldn't evaporate as quickly and when it was done we used the juices as au jus. IT WAS WONDERFUL! Great flavor, very moist and tender. I think the vinegar helps with that. I served oven roasted vegetables from this website with this, butternut squash, and apple crisp for dessert. It was a very memorable meal that everyone enjoyed!Read More
This is an AWESOME recipe and the way I made it will probably be the only way I make a pork roast from now on. I used about a 3 pound pork loin roast and the first thing I did was make a mixture of 1 1/2 Tblsp. fresh rosemary, 1 tsp. garlic salt, 1/2 tsp. dried thyme, and 1/4 tsp. freshly ground black pepper and put that along with the roast in a plastic bag, shaking it up to coat the roast with the mixture and let in sit in the refrigerator for about an hour or so. After taking it out again I continued on with this recipe just as written and did also add about a tsp. of caraway, as one other reviewer suggested. I put it in a smaller pan so that the juices wouldn't evaporate as quickly and when it was done we used the juices as au jus. IT WAS WONDERFUL! Great flavor, very moist and tender. I think the vinegar helps with that. I served oven roasted vegetables from this website with this, butternut squash, and apple crisp for dessert. It was a very memorable meal that everyone enjoyed!
Great recipe. I do mine in a crock pot on low for about 6-7 hours. It turns out great...and the drippings make a great base for a nice gravy. A great way to do a pork roast.
Great recipe. This was the first time I've made a pork roast. I used fresh thyme and added more cider vinegar as it evaporated during cooking. During the last hour of cooking, I added chopped potato, onion, and carrots, tossed with a small amount of olive oil, garlic salt, ground black pepper, and balsalmic vinegar, to the roasting pan. I also added some chopped green and red bell peppers, zucchini, and yellow squash to the veggie mixture the last 20 minutes. Served with cranberries, green tossed salad and crusty bread. The roast was quite juicy and had great flavor. Wonderful!
I loved this recipe. My husband is very picky eater and generally does not like pork. A friend gave me a loin roast so I was searching for a creative way to fix it. I used balsamic because that was what I had on hand at the time. It was heavenly!!! My 9 year old also loved it. He poured some of the juices over his mashed potatoes and raved about those also. Will definitely fix again...as a matter of fact, I have one in the oven right now. I would recommend monitoring the doneness because it got done faster than the recipe said.
Very good, and the deal about smell in kitchen I don't get. I had no problem, but I'm a man and we're not supposed to smell as well as women! Anyway the main thing about this recipe is the cooking time. I used a 5 lb boneless pork loin and it was at 170 degrees after 2 hrs! So start watching it at around 2 hours. I hadn't yet put the sourkraut around it yet so had to take the roast out and just bake it by it's self. I also used a great cranberry sauce to spoon over the servings. Take 1 can cranberry sauce plus 1/2 cup brown sugar and 1 cup orange juice and heat on stove until desolved and spoon over meat. Very good. Time to go I am now hungry!
Very moist and tasty. A few changes: I used 1/4 cup balsamic vinegar in place of cider vinegar and added 1 can of beef broth to the mix. I sprinkled the roast with meat tenderizer and granulated garlic in additon to the salt and pepper and garlic cloves. I added 4 peeled and cut potatoes and 3 carrots during the last hour of cooking. Total cooking time was 3 1/2 hours for a 5 lb. roast. The sauce made an excellent gravy. My husband is a great cook, and rated this recipe 5 stars.
Best ever! I felt like I was eating at a 5-star resturant! This is one to keep and cherish - I will serve this the next time I have company. I added a little sage and some caraway seeds to the rub, omitted the salt (hubby can't have any) and doubled the amount of bay leaves. It was to die for!
This is unbelievable. I am always looking for an easy pork recipe, and this fills the bill. I upt the thyme a little and used a small 8X8 brownie pan. The juices didn't burn up in the pan. The vinegar smell lasts for a short time, and gives way to delicious smells. I can't say enough about this recipe. I use so many complex recipes with lots of ingredients. This was a great change of pace. I served the loin with spaetzle. They soaked up the au jus.
I decided to use this recipe for a holiday roast and it was well received by my guests, as a matter of fct they raved about it and wanted the recipe. Contrary to what others have said my house did not smell like vinegar. That might have been because I used considerably less vinegar marinade. The recipe called for what seemed like too much so I reduced the marinade by almost half. Plus I used a combo of rice and apple cider vinegar. The next time I will try a combo of rice and balsamic to see which one I liked best.
Great recipe! I had a 3 lb roast and it was finished in 2 hrs. I did keep it covered for the first hour and basted as recommended. It was well done, but tender and did not dry out. I also put a pan of sweet potato and apple chunks tossed in olive oil and sea salt in with it for the last hour, and they turned out perfect with the roast. I also made a gravy with the drippings left in the pan. Definitely doing again - thank you!
Pork roast is not my favorite but using this recipe as a starting point it was delicious and is company-worthy. As a "seasoned" cook, I usually customize recipes to our taste or using ingredients on hand: I used additional seasonings of rosemary, crushed fennel seeds and lemon-pepper and placed it in a zip-lock in the fridge for about an hour. I pan seared it before placing it in the oven and used about 1/2 cup chicken broth. Because it was small (2 lbs) it was done in about 1-1/2 hours. The thickened broth made a wonderful gravy. I'll be using this recipe in the future.
I, too, had some problems with losing the moisture before the roast was done. I added a bit of apple juice to the pan and covered it, once the original juices ran out. The end result was a fully cooked, moist and flavorful roast. The seasoning on this recipe is just right. I'll be saving this one.
Delicious recipe! I cooked this in my crockpot and used the same basic ingredients. I substituted tarragon vinegar for apple cider and added 1-2 sliced apples to the crock for the last hour or so. I served the apples over the pork. A new favourite!
This was yummy! I was a little nervous with all the vinegar and wow did it sting my eyes when I opened the oven to baste the roast, but all my worrying was for nothing because this was delicious! I didn't have garlic cloves, so I used minced garlic and I didn't have dried thyme, so I used ground thyme. I didn't measure the salt and pepper.. just sprinkled it on instead.. results were wonderful. Easy to make and my husband keeps asking when we are going to have that again. Thank you for the recipe!
This was an extremely easy recipe and it turned out delicious. Like many other reviewer, I used half balsamic vinegar and half cider vinegar. Watch the cooking time closely (mine cooked much faster). The roast was juicy, spicy, and everyone loved it. Don't worry about making too much; the leftovers are just as good as the first day.
BEST pork roast I have had. Everyone loved it. Tender and juicy. (Whoops...I forgot the bay leaves...still yummy.) My only note is that it was done WAY sooner! I was glad I had a thermometer in it. After one hour, it was already 158 degrees (but keep in mind it was a much smaller roast...maybe 2 pounds). The rest of dinner wasn't ready, so I just turned off the oven and let it sit there for about 30-45 minutes. Then I had it rest outside the oven, covered for 10-15 minutes while we finished making dinner. After slicing, I returned it to the pan with juices (adding a couple Tbsp. of chicken broth to thin it out and break off the bits from the bottom of the pan) and put it back into the oven to warm. Moist and delish! Thanks for a great recipe.
I decided to try this recipe in my slow cooker, so yesterday morning I added all the ingredients into the crock pot around 7 am, put the crock pot setting on low and we ate at six last night. I was very impressed with this recipe! The meat came out very tender and juicy and the flavor was subtle, none of the spices were overpowering. Great comfort food, will definitely make again! Thanks Teresa.
One of my all time favorites, especially for holidays. I add a little orange juice & balsamic vinegar to the apple cider vinegar and it is even more special.
Delicious with sweet potatoes and apples cooked with the meat.
I made this last night and it turned out great! Like other reviews I rubbed a paste with olive oil, salt, pepper, onion powder and thyme on the meat before cooking. I also added 2 cups of chicken stock after the first hour of cooking. I added a cornstarch flurry to the juice after cooking and the gravy was really tasty.
I thought at first this was gonna kinda bland - but it was so tender and flavorful! I did use red wine vinegar and balsamic together. That's the only thing I changed! It was great! i also too it out at 155 degrees. Perfect.
This was a really fast and easy recipe. The roast came out very tender and flavorful. The only time the vinegar smell was obnoxious was when I opened the door on the oven to check the roasts' progress. Geez, talk about turning your mouth inside out! Try this recipe.
I did not like this at all. It was very bland, and it took much less time to cook than the recipe called for. I usually love pork recipes that call for stuffing the meat with garlic, but this one was not a hit at my dinner table.
Wonderful! This recipe leaves the roast juicy and flavorful. There didn't seem to be enough pan juice for basting, so I just mixed another batch of sauce and poured that over the roast while cooking. It's very simple to make but you wouldn't guess so with such a rich and tangy flavor.
I have made this many times, and I promise you can't mess this up! It is so good!!!!
Fantastic recipe. Entire family loved it. I had a smaller roast, so I covered for 1/2 the time, and only cooked for 2 hours. Added onions, carrots, and potatoes to the pot for last hour. Made gravy with cornstarch from drippings which was excellent! Thanks for the great recipe.
I am famous (or should I say infamous according to who you talk to)for adlibbing on recipes. Well it just so happened I was out of apple cider vinegar and ended up using 3/4 rice vinegar and 1/4 balsamic vinegar for this recipe. It was fantastic! I think next time I'll go 1/2 and 1/2 and pierce the roast all the way through with my skewers so that when I baste it, the flavor will go all the way through. I could not believe the flavor that balsamic vinegar gave to the glaze. Maybe some of you would want to try it that way too. I would never have thought that vinegar would be good on a roast. Thans for putting it online!
My husband almost proposed to me again after eating this roast. It was perfect. Thank You !
We liked this recipe and will use it again. The roast was perhaps the most tender loin roast we've ever done and the taste was very good. Cooked to internal temp. 170 F in open pan with a rack, adding water to pan later on.
This makes a fabulous roast if you do it right. It is not for those skinny pork loin roasts and if you try to do it with one of those you'll need to cook it for a lot less time. I have made this many times and what makes this recipe special for me is the bay leaves! So I now use A LOT more bay leaves. I pretty much cover the bottom of the roast with them, then half way through I turn the roast over and pull off all the bay leaves and stick them under the side that is now facing down. That way the bay flavor infuses into the meat. I've seen lots of recipes with the garlic and I wouldn't skip that step, but the bay leaves mix with the garlic in an amazing way. Also, keep in mind, the vinegar smell may bother some people while it is cooking, but they won't complain about the flavor of the roast when it's done. I've tried using a number of different vinegars, but ultimately they'll have that smell no matter what you do when they're boiling off. I like either the cider vinegar or balsamic. (Though FYI: Bobby Flay recommends sherry vinegar in place of balsamic for recipes and I tried it and thought it was gross!) :) UPDATE: 12/14 I now use more bay leaves, I stick them to the roast all the way around (maybe four per side) and I use more garlic and more thyme. However, I now use half white balsamic vinegar and half vermouth. It cuts the vinegar smell a bit and the flavor is still awesome. My family loves this as sliced lunch meat after too. It's like an herbed deli meat.
i made this just as the recipe said and i thought it was a little bland. maybe i cooked it too long, because it was really dry also. next time i'll have to make sure my pork has a nice fat cap and i'll use more garlic..
This recipe teeters between 3 and 4 stars in my book. Definitely earns 5 stars for simplicity based on how it's written, though I always sear the roast before cooking it and substitute white wine for the vinegar. I think it's tasty and simple, just wish the exterior flavor carried through the entire roast.
Very good. I made this in the crock pot and it turned out great. The only think I changed was I added a bit of beef stock (paste) to the crock pot for added flavor. Highly recommended!!
quite good added some chicken broth as there wasn't enough juice.
I followed these directions to the T, I had to add water to the pan as the cider vinegar mixture dried out. It was still delicious and I will definately make again. As to the vinegar smell we didn't mind it went away after a while
This recipe made a fabulous-tasting, juicy roast. Don't be alarmed at the smell of vinegar when you first put the roast in the oven. It dissipates after 30-40 minutes. Thanks so much, this recipe is delicious!
Very good. Flavorful and moist. I added rosemary as some had mentioned. Also, I was worried about the vinegar since some had complained about it. So, I added 1/3 a cup of vinegar and 1/3 cup water. It tasted wonderful and there was no vinegar taste to the final product. We'll make this again.
I just made this dish for new years and it was the best, moist pork roast I have ever made. A few important factors are key for this dish. Whomever wrote the review about the meat themometer was so right. Use it and take this out of the oven at 160 degrees. I put minced bay leafs on top and baste often. I added about 1/3 cup of water after about an hour of cooking from evaporation. This is so easy and soooooo good.
I FOUND THIS RECIPE TASTED LIKE PICKLED PORK. I DON'T KNOW IF I DID SOMETHING WRONG, BUT I DON'T THINK I'LL DO IT AGAIN. SORRY
Just as many reviewers wrote, this was delicious! I added some rosemary & sage, and used a much smaller roast. Even with the smaller roast, I increased the amount of seasonings, as we enjoy lots of flavor. Used garlic powder instead of fresh and it was great! Since I only had about 1/3 cup of apple cider vinegar left, I also used a small amount of balsamic. The flavor was so good and the roast, taken out when the internal thermometer read 170 degrees, was moist and juicy!
Wonderful! I wasnt a big fan of pork roast, until I tried this receipe. I have made it several times. Tender and the flavor is delicious. Thank you for a great receipe!
I'm not sure if I did something wrong - but this was very disappointing. The pork was tender but the flavor was not very good. I will not make again.
I have made this twice and it is just wonderful! The roast browns just enough and is sooo moist. I used a 21/2 boneless loin since it was just me and my husband. The vineager smell is noticeable for a while-- but who cares!! Thanks, Teresa, for a really great recipe.
Although this roast looked beautiful when it was done, I probably won't make it again. First of all, to say the house stunk would be an understatement! The smell of vinegar was so over powering the first hour it was cooking my husband (who loves vinegar!) went outside so he could breathe! Also there is no way you could baste the roast following the recipe. Within the first 1/2 hr of cooking all the liquid was gone. I had to add at least 1/2 cup of water to the pan every time I went to baste it and also added 1/4 cup melted butter over the top of the roast after 2 hours. Although I had some great tasting gravy, the roast itself was only OK. But I will eat the leftovers!
My husband actually ate FOUR helpings of this recipe....and he soesn't usually eat very much roast-type foods. He LOVED it! I thought it was WONDERFUL also. The smell wasn't intolerable, even though I was pregnant at the time....not the most pleasing either, but well worth it! Thanks Teresa!
Excellent! I altered it a bit by using a bit less vinegar and adding enough olive oil to make a paste. I also used sea salt, sage and pepper in the rub. Retain the drippings for a gravy.
This is a great recipe! Very easy, tender and tasty. Instead of baking it in the oven, I cooked it in the crockpot for 10 hrs - m-m good! I cut the recipe in half, but next time I won't - the leftovers were just as wonderful. It's a keeper!
This roast is wonderful!!! I didn't even do very much basting. I covered my roasting pan with foil for an hour (after about a 1/2 hour of browning). It was done 1/2 after that for a total of 2 hours in the oven. There were lots of juices that made a wonderful gravy too. I just poured the drippings/juices into a saucepan, added around a cup of cold water that had 2 tablespoons of cornstarch whisked in, then cooked & stirred until it thickened and served with mashed potatoes. So juicy and flavorful. Thank you for a real keeper of a recipe!
husband loved it!
I'm 17 and scared to make this recipe...because if the recipe turned out not tasting good I would have a hungry angry family after me. No need to worry. This recipe is amazing...simple...delicious and fun for beginners like me.I hate vinegar even in salad dressing so I was skeptical...but I had no reason to. Once the tyme and meat juice mixed with the vinegar it makes this sweet delicious gravy...it smells unpleasant only for about 30 to 45 minutes then it turns into a delicious smell that will make your mouth water. I made fresh mashed potatoes with carmalized onions...it was SOOOO GOOD !!! my only complaint about this recipes is that disappears quickly...I will make two at the same time next time...and there will be a next time
I made this recipe over the holidays for my sister and her husband who were staying with me for some time. My brother-in-law is very particular about his meat. This roast was delicious!! Everyone enjoyed it and my brother-in-law, who NEVER eats left-overs, ate off the roast for 3 days. I used white-wine vinegar instead of apple cider vinegar. I had to add more liquids to properly baste. Overall very good.
I added rosemary and garlic salt to the spices, put them all in a bag, added the roast and shook to coat. I also seared the roast on ALL sides and used Balsamic vinegar. Basting is a MUST! This was GREAT!
This was my first time making a pork roast. The meat was very tender but didn't seem to have much flavor. I rarely eat pork so I am unsure what to expect. I cooked it in a crockpot for 7 hours on low and added 1/3 c. water (to tone down the vinegar). The juices smelled great but it didn't seem to really get into the meat as I had hoped. I will probably make again & try the oven.
Best pork roast I ever made! Juicy and tender. Be patient though, after the vinegar cooks down it will smell much better.
My partner and I tried this over the weekend for a quick prep and easy entrée for a dinner guest. Prep was a cinch and took next to no time. The pork loin I got was pretty lean making for no drippings in which the loin could cook, so I added some olive oil midway through baking. Also, the roast was only 2.5 lbs. I baked for 1.5 hours, and still exceeded the desired internal temp, so I was concerned the meat would be dry. Not so! It was still wonderfully juicy and tasted great. Served with baked parmesan asaparagus and rosemary/garlic roasted red potatoes. I plan to use fresh thyme -- and lots of it -- for the next occasion to bring out the flavor a bit more. Regardless, this recipe was a genuine hit!
This was a good (and simple!) recipe that I would make again. Like many reviewers, the 1/2 cup vinegar evaporated very quickly (and I used a pan only slightly larger than the roast). I added another 1/2 cup of vinegar and then probably about a cup of water during the cooking time and was left with about 3 Tb of au jus (GREAT flavor - just wanted more of it). The roast was quite lean so that was likely part of the cause. I roasted it to 150 and let it sit for 10 minutes to rise up to 160. Next time I'll start with 1 cup of vinegar, 1 cup of water and a few Tb of olive oil, and will use a bigger pan so I can toss in some potatoes during the last hour of cooking.
I have made this twice now exactly as described (*with two procedural exceptions, see below) and it turns out beautifully for me. I make it in a covered cast iron oval roaster. *I never baste, and I remove the cover at 2 1/2 hrs, check the temp and then continue to roast until the required temp is reached. This gives me a nice browning on the top.
Cooked as instructed with a 3 1/2 lb bone-in pork roast. I also added some cut potatoes after about 1 hour cooking time to the pan with a small amount of butter. It was perfect and my kids loved it!
This turned out great and looked cool too. Everyone commented on what a great (fancy) cook I was-little did they know how easy it was to make. One small problem-I didn't have a roasting pan so I put it in a 9X13 and that must have been too big because all the juice evaporated off within the first 30 min. (Also-my house really smelled like vinegar for the first hour). I freaked out when I saw the juice was gone, so I added 1/4 cup of water. I had to do this about 3 times because it kept evaporating off. Not sure why, but the roast tasted great in the end.
This was delicious, a must try, I added garlic powder, rosemary and seasoned salt to the rub, cooked it for about an hour and a half(I had about a 3 lb roast). I basted it every 15 minutes and I also skewered the meat so that the juices would soak up through the middle of the meat as well. Easy to make and well worth your time. I served this with creamed corn, cranberries, sweet potatoes and a ceasar salad. 5 Stars all the way!!
This is delicious!! As I made this for our family of 3, I have lots of leftover, I used them on sandwiches and chef salad. I will make this often.
My husband tasted the 'small' amount of garlic (he hates garlic), so he wasn't crazy about this one. Personally, I think the next time I would marinate it first, since it didn't come out as tender as I hoped. I also added bay leaves under the fat top layer, as another reviewer suggested, but I didn't like that at all! I don't feel that the 1/2 cup of vinegar was enough liquid for this recipe. I'll make some adjustments the next time I make this one.
Pretty good. Bf liked it. I can't say I was that big of a fan, but to be fair, 1) I wasn't that hungry and 2) I'm not a big fan of pork roast anyway. I didn't think the cider vinegar was too strong. I added some rosemary to the pot, and I used more garlic than called for. I had minced garlic, so I just used that instead. I cooked it in the slow cooker like another reviewer did. Thanks for the recipe!
OUTSTANDING! The first time I made this I overbaked it slightly. I now only go by the internal temperature. This is one of the tastiest pork recipes I have found. I did, however, double the garlic and added several more by leaves to the bottom of the pan. Would (and have) recommend this to anyone.
Cook as directed!!! I had a 3 lb roast and still used the same amount of ingredients.
This had wonderful flavor. Very easy also. I made it in my rotisserie and it turned out beautiful.
We love this recipe!! You can get pre portioned Pork Loins at Costco, just the right size for this recipe. I did make a couple of changes: About half way I switch to apple juice instead of vinegar and I baste every 15 minutes the whole time. A really simple and tasty recipe!
From a seasoning standpoint, I liked the combination,but if I ever make this again I'll try using a different cut of meat, like a pork tenderloin. This was my first time to make a pork roast that wasn't the pre-seasoned type in a bag, and my family and I were disappointed in the dish overall. But I'm attributing this to the meat (we used a Hormel pork butt roast). Didn't care for the pork flavor itself or the toughness of this roast. I cooked this in a crockpot so it was wonderfully easy, and the roast itself made plenty of juice so I didn't have to add any other broth or water. I did periodically bast it. But ugh, wrong cut of meat. I don't think all the seasoning in the world could redeem the taste and texture of a pork butt roast.
I added a sliced onion and some sliced apple on top of the roast. Came out very tender and good flavor.
I followed the recipe, except I cooked this in a slow cooker on Low for 6 hours. It was yummy!
thanks for the great recipe!
I wouldn't make this again. It was fine but it was dry and tasteless.
I made this recipe in the crock pot with the same directions, with the exception of one added shallot. My boyfriend really liked it, I thought it was good but not great. No major problems with vinegar smell.
I made this in the slow cooker and my family loved it! They picked the platter clean!
Wonderful flavor and very moist.
This was great. We only used one bay leaf since we don't really care for it and cut up some onions and placed roast on top. Took pan drippings added flour, a little milk and fresh sauted mushrooms for gravy. Very Very good. Thanks for the post.
I had my doubts about this recipe, especially after the way the vinegar smelled while it was cooking. I was pleasantly surprised when it came out delicious!
This was delicous. I made axactly as the recipe stated. I cooked for 1 hr 20 min for a 2 lb roast. It was tender and juicy. The vinegar smell was unpleasant at first while cooking.
I used a loin with this, and unfortunately, it turned out very dry. There was very little liquid to baste with. Next time, I will try it with a more "fatty" cut.
Amazingly moist and flavorful! Super easy too.
Wow...This was wonderful! I was out of Thyme so I used rosemary vinegar and Balsamic vinegar. The house really stunk of vinegar for the first hour or so, but it was worth it. I made gravy from the drippings and it was wonderful. Thanks for sharing.
This was only ok.It turned out a little dry. There is another recipe on here that I prefer rather than trying to modify this one.
I made a 1.5 lb pork roast in my crockpot on high for 1.5 hours. I really liked the seasoning but unfortunately it didn't cook long enough to temper the strong flavor of the vinegar. Luckily I love the flavor of vinegar. I added the rosemary as the other reviewers said, also chopped up half an onion and threw in some frozen baby carrots. The vegetables came out delicious!!!! I love the vinegar/thyme/bay/rosemary infusion in the carrots so much I am planning to experiment on a cold carrot salad with the vinegar/thyme dressing. Maybe simmer it all on the stovetop and then chill. Thanks so much for the great flavoring! Oh the meat was tasty as well, I should have started it earlier and slow cooked it though!
This recipe is fabulous! it will be a regular in our house for sure. Thanks for sharing your recipe Teresa.
This was a very good recipe. It got good reviews from everyone who ate it. I've never made a pork roast by myself before, so it worked good. My boyfriend says "no Thyme", but I didn't listen this time(I go a little crazy sometimes). I cut the amount of vinegar, as I had only a 4 pound roast. I used the same amount of garlic, though. I also added garlic and onion powder, too, just a pinch. Two hours cooking time was perfect (every meat thermometer I,ve owned broke). It came out great though, the tastiest pork roast I've ever had. Thanks for the recipe.
I used a pork sirloin bone in roast. It turned out great. I did add an apple at the begining for a little sweetness and half a packet of onion soup mix with 1 cup water. Next time I will use a boneless roast and I will double the vinegar sauce. It was definetly a hit with my husband.
I didn't taste this so I'll give it 5 stars because only the husband ate it.
Fantastic...don't change a thing with this recipe...it's perfect...I'm not kidding.
WOW! This turned out great and was so easy. The smell while it was cooking gave you a pre-view as to how flavorful it was.
This was an excellent and easy way to cook a pork roast for Sunday dinner. I live at altitude in Colorado so I had to add some water to the pan, which released the carmelization on the bottom of the pan and made it even more flavorful. I probably added at least a cup of water to keep it from drying out. I basted throughout. I used minced garlic to stuff in the pork....probably a tablespoon or more. If your pork roast is too dry, you're cooking too long or too hot. This is a slow roast process; the vinegar keeps it moist and you should not be tasting vinegar when cooked correctly. I also added onions and carrots the last hour of roasting. Delicious!
I really loved this recipe. It had an elegant flavor but was so simple! I used an oven bag and added cut up turnips, carrots and celery (I also didn't trim the roast but cooked it fat side up). It came out very moist and flavorful. I was a little worried the veggies would taste too vinegary but they were great. Thank you for sharing!
I made this recipe for Christmas dinner this year. It was fantastic! My family was skeptical when I started it and everyone LOVED it. The meat was very moist and flavorful. I will probably be making this every year now!
I put the roast (2 lb.) in the crock pot frozen in the morning. cooked on low until dinner time. Was very tender and delicios. I added chicken broth and Tarragon! Had excellent flavor and gravy. Thanks for posting!
This was very delicious and the taste was very simple. Not too many ingredients to overpower the taste of the pork and the thyme. I was a little concerned while it was cooking as the vinegar was taking over my kitchen and it was starting to burn my eyes but it turned out fantastic. I served it with oven roasted vegetables with thyme and sage and it was a meal fit for a king I must say.
I just took the roast out of the oven and let it sit for 10-15 min. I was very leery of the vinegar but this is the best pork roast I think I have made~! I cooked it in a cast iron skillet(my favorite!) with a lid since I wasn't in the house to baste...didn't add additional liquid and it is excellent!! Thanks!!
This was excellent, very flavorful and tender as well. Have made this several times since finding the recipe. Yes, it makes the house smell like vinegar, but it is well worth it.
This was absolutley the best roast I have ever had. The changes I made was that I rubbed olive oil all over and used a bit of fresh rosemary in addition to the thyme. There wasn't enough juices to baste so I added a stick of butter and it also made a wonderful gravy!
Excellent...Very tastey...I was very impressed with the flavor of this roast. So simple and easy and I also like the fact that all of the ingredients are always on hand , no need to go to the store. I plan on making this roast for Easter this year. Thanks a bunch.