Pork Roast with Lemon and Garlic

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C).

2. 2

   Using the tip of a paring knife, cut 16 small slits all over the roast and insert a quarter garlic clove in each slit. Season the roast with salt and pepper.

3. 3

   In a bowl, combine the chopped garlic, 1 tablespoon (15 ml) of oil, the lemon zest and thyme. Set aside.

4. 4

   In an ovenproof skillet, brown the meat on all sides in the remaining oil. Season with salt and pepper. Transfer the roast to a plate and coat well with the garlic-lemon mixture.

5. 5

   Place the carrots in the skillet and set the roast on top. Transfer to the oven and roast for 40 minutes or until a thermometer inserted in the centre reads 135°F (57°C). Remove from the oven and tent with aluminum foil. Let rest for 10 minutes. The temperature of the roast should reach 145°F (63°C).

6. 6

   On a work surface, remove the butcher’s twine from the roast and thinly slice. Serve with the carrots and Buttered Red Cabbage, if desired.