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Seasoned Thyme Pork Roast

Seasoned Thyme Pork Roast recipe
photo by:kraft
Wow! My niece made this for Christmas dinner, and it was fabulous! She adapted it to the Crockpot, and the house was filled with the wonderful smell for hours! Also, she se...read more
posted by
llukasik1996
on 12/31/2010
time
prep:
15 min
total:
2 hr 45 min
servings
total:
10 servings
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posted:
12/31/2010
Wow! My niece made this for Christmas dinner, and it was fabulous! She adapted it to the Crockpot, and the house was filled with the wonderful smell for hours! Also, she served the liquid in a gravy boat to drizzle over the mashed potatoes. I'll be making this often!
posted:
10/5/2010
The roast came out amazing, so tender and juicy, however mine was ready about 15 mins before the actual cooking time suggested and I used a bigger roast. Also agree with another reviewer, the thyme was really powerful. Next time I would reduce to half if not even less. Great meal for post apple picking but there was too much thyme to eat any of the apples. I guess they are just for flavor and garnishment
posted:
2/3/2010
Great everyone loved it !!
posted:
9/29/2009
made this tonite and everyone loved it. Made a few changes I didn't have apples so I used peaches instead and they still loved it next time I will make with apples and I'm sure they will love it even more Thanks for the recipe
posted:
1/11/2008
Wonderful. My wife, the non pork eater, loved it too. It was very moist, flavorful, and it filled the house with a great aroma as well.
posted:
11/19/2007
I made this for a couple of friends who raved about it. I also saved and froze the leftover juice (with the apples) and then used it on ham steak (new prunes), which was heavenly!
posted:
10/27/2007
This was a very good recipe. Will make again. Great fall dish. Moist and flavorful.
posted:
7/11/2007
This was a delicious , moist, flavorful roast that was a refreshing change from the ordinary. It got good reviews from my family as well
posted:
6/5/2007
I loved it. It was so tender, it just melts in your mouth.
posted:
12/21/2006
I have made this recipe several times and it was received with raves. I use Cortland apples because of their good flavour and they remain white when cooked giving a good contrast to the dark prunes.
K:42961v1 :65843

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