Although a roast loin of pork is not a regal dish, it can be eminently delicious, particularly in the fall or winter. Cold leftover roast pork makes excellent sandwiches on bread spread with mayonnaise and coarsely grated black pepper.
The following is a delicious recipe for pork delicately seasoned with thyme. This roast is a good illustration of how herbs may be varied to advantage with a little imagination. For example, make this once with thyme and for the next occasion substitute a little chopped rosemary for the thyme. For those who like garlic, small slivers could be inserted between the fat and the lean of the roast before it is cooked.
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