3 stalks of sweet thyme, cut into four pieces (750g)
4 tablespoons of olive oil
2 tablespoons of lemon juice
3 cloves of garlic, minced
2 tablespoons of thyme seeds
1 tablespoon of black pepper in grains
2 tablespoons of grated lime rind
1/2 teaspoon of salt
1 piece of pork loin (800g)
2/3 cup of white wine (160ml)
Black pepper, ground, to taste
3 stalks of sweet thyme, cut into four pieces (750g)
4 tablespoons of olive oil
2 tablespoons of lemon juice
3 cloves of garlic, minced
2 tablespoons of thyme seeds
1 tablespoon of black pepper in grains
2 tablespoons of grated lime rind
1/2 teaspoon of salt
1 piece of pork loin (800g)
2/3 cup of white wine (160ml)
Black pepper, ground, to taste
Preheat the oven to 400°F (hot)
In a large pan, with boiling water and salt, cook the thyme for 10 minutes or until it becomes soft
Drain and season with 2 tablespoons of olive oil and lemon juice. Reserve
In a mortar, mash together the garlic, thyme seeds, black pepper in grains, lime rind, and salt to form a granular paste
Mix in the remaining olive oil and pass the seasoning over the entire pork loin
In a baking dish, place the seasoned pork loin with the reserved thyme and put it in the oven for 15 minutes
Lower the oven temperature to moderate (350°F) and bake until the meat is tender
Transfer the pork loin to a plate, cover with aluminum foil, and let it rest for 10 minutes
Remove all excess fat from the baking dish and discard it
Put the baking dish on the stove and simmer, scraping the bottom
Add the white wine and let it evaporate for 3 minutes
Check the seasoning and add black pepper to taste
Cut the meat, arrange it in a platter with the thyme and the juices from the baking dish, and serve
574 calories per serving
