3 stalks of sweet thyme, cut into four pieces (750 g)
4 tablespoons of olive oil
2 tablespoons of lime juice
3 cloves of garlic, minced
2 tablespoons of sweet thyme seeds
1 tablespoon of black peppercorns
2 tablespoons of grated lime zest
1/2 teaspoon of salt
1 pork loin piece of 800 g
2/3 cup of white wine (160 ml)
Black pepper, ground, to taste
3 stalks of sweet thyme, cut into four pieces (750 g)
4 tablespoons of olive oil
2 tablespoons of lime juice
3 cloves of garlic, minced
2 tablespoons of sweet thyme seeds
1 tablespoon of black peppercorns
2 tablespoons of grated lime zest
1/2 teaspoon of salt
1 pork loin piece of 800 g
2/3 cup of white wine (160 ml)
Black pepper, ground, to taste
Preheat the oven to 200°C (hot)
In a large pot, cook the sweet thyme in boiling water with salt for 10 minutes or until tender
Drain and temper with 2 tablespoons of olive oil and lime juice. Reserve
Mash together the garlic, sweet thyme seeds, black peppercorns, lime zest, and salt to form a granular paste
Join the remaining olive oil and pass the seasoning over the entire pork loin
Place the seasoned pork loin in an oven-safe dish and bake for 15 minutes at high heat
Reduce the oven temperature to moderate (170°C) and roast until the meat is tender
Transfer the pork loin to a plate, cover with aluminum foil, and let rest for 10 minutes
Remove all excess fat from the baking dish and discard it
Put the baking dish over low heat, scrape the bottom, and add the wine
Evaporate for 3 minutes
Check the seasoning and temper with ground black pepper to taste
Slice the meat, arrange on a platter with sweet thyme and the sauce from the baking dish, and serve
574 calories per serving
