Miniketo
ES

Keto Dinner

Pork Roast with Thyme

This hearty pork roast with aromatic thyme and cider vinegar has become my go-to for a fuss-free keto dinner. The meat turns out incredibly tender, with a flavorful crust that needs only a few simple ingredients. I love how the slow roasting fills the kitchen with a cozy, inviting scent.

15 min Prep time 180 min Cook time 195 min Total time 4 Servings 350 Calories
Pork Roast with Thyme

Ingredients

  • pounds pork roast, trimmed
  • cloves garlic, sliced
  • teaspoon salt
  • /2 tablespoon ground black pepper
  • bay leaves
  • /2 cup cider vinegar
  • teaspoon dried thyme

Instructions

  1. Step 1

    Start by preheating your oven to 325°F (165°C). With a small sharp knife, pierce the top of the pork roast in several spots, then insert the garlic slices deep into each cut. This infuses the meat with gentle garlic flavor as it cooks. Season the roast liberally with salt and pepper on all sides. Lay the bay leaves in the bottom of a roasting pan and place the roast on top, fat side facing upward. Whisk the cider vinegar and dried thyme together, then pour this mixture over the roast—it will help create a tangy, herbaceous pan sauce. Slide the pan into the oven and roast for about 3 hours, basting every 30 minutes with the accumulating juices. I like to use a large spoon to scoop the drippings over the top. The roast is done when it reaches an internal temperature of 160°F (70°C). Let it rest for 10 minutes before slicing against the grain. The resting step keeps all those savory juices locked in.

Chef's Tip

For extra depth, I rub the pork with a little olive oil before adding the salt and pepper—it helps the crust brown beautifully. Also, don't skip the resting time; it's crucial for a juicy slice.

Storage Tips

Store leftover sliced pork in an airtight container in the fridge for up to 4 days. Reheat gently in a covered skillet with a splash of broth to keep it moist.

Variation Tips

Try swapping the cider vinegar for apple cider vinegar and adding a teaspoon of Dijon mustard to the basting liquid for a tangier profile. For a complete meal, serve with roasted Brussels sprouts tossed in bacon grease, or cauliflower mash with garlic and butter.

Frequently Asked Questions