Pork Roast with Thyme

Pork Roast with Thyme


"This savory recipe is easy and delicious. It is my favorite recipe for cooking a pork roast. Serve with autumn apples and sweet potatoes."
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3 h 20 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 0.6g
  • < 1%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 247 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
  3. Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 332 Ratings

Most helpful positive review

OK, EVERYBODY, LISTEN UP! If your complaint is that the meat was TOO DRY, then you need to get out your meat thermometer and USE IT! The #1 reason that pork is "dry" is that you have overcooke...

Most helpful critical review

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 ...

OK, EVERYBODY, LISTEN UP! If your complaint is that the meat was TOO DRY, then you need to get out your meat thermometer and USE IT! The #1 reason that pork is "dry" is that you have overcooke...

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 mixtur...

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...

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 cooki...

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 ...

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 granu...

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 ...

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. T...