1 pork loin, approximately 1.5 kg
10 cloves of garlic, peeled (medium)
3 or 4 tablespoons of fresh thyme
2 tablespoons of salt
1 tablespoon of black pepper
3 tablespoons of olive oil
1 pork loin, approximately 1.5 kg
10 cloves of garlic, peeled (medium)
3 or 4 tablespoons of fresh thyme
2 tablespoons of salt
1 tablespoon of black pepper
3 tablespoons of olive oil
Trim the pork loin to remove excess fat
Make some incisions with a knife to allow the seasonings to penetrate
In a food processor or blender, blend the garlic with thyme, salt, and pepper
Without stopping, gradually add the olive oil, scraping down the sides of the bowl as needed, until you get a thick paste
Rub the paste all over the pork loin and let it rest in the refrigerator for about 2 hours or overnight
Preheat the oven to medium temperature (180°C)
Roast for about 1 hour and 30 minutes, or until almost cooked, basting with hot water as needed
Increase the oven temperature to high (200°C) and roast for an additional 15 minutes, or until lightly browned
Place the pork loin on a platter
Cover loosely with aluminum foil and let it rest for about 20 minutes before serving
Slice into approximately 15 portions.
