Pork Loin With Lemon Yogurt And Summer Salad

• 3 1/4 lb pork loin, skin and fat scored at 1/2 inch intervals
• 5 cloves garlic, minced
• 1 tbsp fresh thyme leaves, plus extra for garnish
• 2 tbsp olive oil
• 2/3 cup port
• None None FOR THE SUMMER SALAD
• 1 lb cherry tomatoes, quartered
• 2 None cucumbers, cut into chunks
• 2 None small spring onions, chopped
• 2 None green peppers, deseeded, cut into chunks
• 1 None cooked beets, cut into chunks
• 1/3 cup pine nuts, toasted
• 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
• 2 None lemons, juiced
• 2/3 cup plain yogurt
• None None extra virgin olive oil, to drizzle

1. Preheat oven to 425u0b0F.
2. Pat pork dry with paper towels. Sprinkle generously with sea salt and set aside for 30 mins. Rub off excess salt and pat dry again. Mix together garlic, thyme, oil, sea salt and freshly ground pepper. Rub into scored skin. Transfer to a roasting pan, cover and roast for 15 mins. Reduce heat to 350u0b0F and roast for another 1 hour 30 mins, or until tender. Let rest, covered loosely with foil, for 15 mins.
3. Meanwhile, pour off excess fat from roasting pan. Place remaining drippings over high heat. Add port. Bring to a simmer, scraping up browned bits from roasting pan. Cook until slightly thickened. Set aside.
4. For the summer salad, toss vegetables with 1/2 of the lemon juice. Season. Stir remaining lemon juice into yogurt.
5. Slice pork then spoon port sauce over top. Drizzle with yogurt and extra virgin olive oil. Sprinkle with thyme and serve with salad.

pork loin, garlic, thyme, olive oil, port, salad, cherry tomatoes, cucumbers, spring onions, green peppers, beets, pine nuts, parsley, lemons, plain yogurt, extra virgin olive oil

Taken from recipes-plus.com/api/v2.0/recipes/27821 (may not work)