Roast Pork Loin with Salted Lemon and Thyme…

“Whether grilled or pan-roasted, there’s a pork tenderloin recipe for every taste and occasion.”

-Betty Crocker

This is my Sunday dinner-for-two recipe, but you can easily adjust it to feed the family.


Fresh and fragrant…


Score the meat deeply and in a diamond fashion.


  • 500g Pork Loin
  • 2 tbsp olive oil
  • 1 tbsp sea salt
  • Fresh thyme, leaves picked
  • Lemon zest
  • 6 shallots


Unwaxed lemons are best for zest.


Remove the thyme leaves from their stalks.


All prepared…pop in the oven!


  1. Preheat the oven to 200°C/400°F Fan/Gas 6.
  2. Using a sharp knife, score the skin of the pork in a diamond pattern.
  3. Rub the skin all over with olive oil, then rub in the salt, thyme and lemon zest.
  4. Place in a deep-sided roasting tin.
  5. Quarter the shallots and place around the pork.
  6. Add enough water to cover the base of the pan; this will keep the pork moist.
  7. Roast in the oven for 1 hour, check if the skin is crispy, then remove and rest.
  8. Use the juices and shallots from the pan to make a tasty sauce.


Smells amazing…can’t wait to carve and serve!


Sunday Dinner: roast pork, shallot sauce, crushed potatoes and sautéd asparagus.

In fact, succulent and tasty for any day of the week,

Frances 🍴


7 thoughts on “Roast Pork Loin with Salted Lemon and Thyme…

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