Thyme Infused Roast Pork with Pan Gravy


Thyme Infused Roast Pork with Pan Gravy
Preparation time
Cooking time


For 5 Person(s)


  • 2 pound(s) Pork Loin
  • 1 large onion, chopped
  • 3 stalk(s) escallion, chopped
  • 3 tablespoon(s) garlic, chopped
  • 1 teaspoon(s) pimento, crushed
  • 3 sprig(s) thyme, chopped
  • 2 cup(s) water
  • 6 tablespoon(s) Grace Vegetable Oil
  • 1 teaspoon(s) scotch bonnet pepper, blended
  • 1/2 teaspoon(s) black pepper
  • 1/2 teaspoon(s) salt
  • 1 tablespoon(s) soy sauce
  • 2 tablespoon(s) Margarine
  • 1 teaspoon(s) cornstarch

Thyme Infused Roast Pork with Pan Gravy Directions

  1. Combine 1/3 of the chopped onion, escallion, garlic, pimento and thyme in a blender.  Add 1/2 cup water, 1/4 cup Grace Vegetable Oil, cover and blend for about 30 seconds.
  2. Place the pork loin in a large bowl; add the blended seasoning along with the scotch bonnet pepper, black pepper, salt and soy sauce.  Rub seasonings into the meat; cover and allow to marinate for about 1 hour.
  3. Heat a skillet over medium heat.  Add 2 tablespoons Grace Vegetable Oil and the Grace Hello Margarine and stir until the margarine melts.
  4. Add the marinated pork loin and sear, turning the meat every 10 minutes until a light brown colour develops.
  5. Arrange 1/3 of the remaining seasoning in a roasting pan and add 1 cup water.  Transfer the seared pork loin from the skillet to the roasting pan and place in a pre-heated oven 180°C (350°F).  Roast for about 40 minutes turning frequently until done.  Remove from the oven and allow to cool for 20 minutes.
  6. Heat the skillet; add the remaining seasoning and saute for about 1 minute.  Add the dripping from the roasting pan and bring to a simmer.
  7. Dissolve cornstarch with 1/4 cup water and add to the simmering mixture, stirring constantly until the mixture thickens.

    To Serve:  Spoon sauce on the base of a serving plate.  Slice the pork loin against the grain of the meat and arrange overlapping slices over the sauce.  Serve with Rice and Peas and a cooked vegetable salad.

    To Sear: To brown meat on both sides to seal in the juices and to develop colour.

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