What I love about this Roast Pork with Thyme and Parsley recipe is that you can serve it hot or cold. That makes it the perfect four-season pork dish. With hot summer days upon us, I would serve it cold with a simple green salad, a litte coleslaw, or some roasted asparagus. Pork & Sons.
Roast Pork with Thyme and Parsley
Cook the Book: Roast Pork with Thyme and Parsley
About This Recipe
- 1 boneless fresh picnic ham
- 1 pork tenderloin
- 3 fresh thyme sprigs
- 1 bunch of fresh parsley, finely chopped
- 5 garlic cloves, finely chopped
- 2 shallots, finely chopped
- Salt and coarsely ground black pepper
Preheat the oven to 325°F. Trim the picnic ham, then cut it into a rectangle the same length as the tenderloin. Remove the leaves from the thyme and mix with the parsley. Sprinkle the mixture over the picnic ham, then sprinkle with the garlic and shallots. Season well with salt.
Place the tenderloin along one side of the picnic ham, then roll up the pork tightly. Tie with kitchen string and roll in pepper.
Roast in the oven, turning frequently, for 2 hours, until highly caramelized. The roast can be eaten hot or cold.