Roasted Pork Loin Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Remove the pork loin from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat the loin dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, garlic powder and chopped rosemary. Rub the pork all over with olive oil, then evenly rub the seasoning mixture into the exterior of the loin.

Sear (optional but recommended)

Heat a large oven-safe skillet over medium-high heat. When hot, add a thin film of oil and sear the pork loin on all sides until nicely browned, about 2 minutes per side. This develops flavor and color.

Roast

Place the seared pork loin fat-side up on the rack in the skillet (or on a roasting pan). Roast in the preheated oven at 400°F (200°C) for approximately 20–25 minutes per pound or until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium-rare to medium. For this 3-lb loin expect about 55–70 minutes, but begin checking at 45 minutes.

Rest and slice

Remove the pork from the oven when it reaches 140°F (60°C). Tent loosely with foil and let rest 10–15 minutes; carryover will raise the internal temperature to about 145°F (63°C). Slice into 1/2-inch thick slices and serve.

Cook potatoes

While the pork is roasting, place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on size.

Heat dairy

While potatoes cook, gently warm the milk and butter together in a small saucepan or microwave until butter melts and mixture is hot but not boiling (about 1–2 minutes). This keeps the potatoes fluffy when mashed.

Drain and mash

Drain potatoes thoroughly and return to the still-warm pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture until you reach desired consistency. Stir in optional sour cream/cream cheese if using. Season with 1 tsp salt and 1 tsp black pepper, tasting and adjusting as needed.

Keep warm

Cover and keep warm until ready to serve. If they thicken while waiting, stir in a splash of warm milk to loosen.

Blanch (for bright color and tender-crisp texture)

About 8–10 minutes before the pork will be done, bring a pot of salted water to a boil. Add green beans and blanch 2–3 minutes until bright green and just tender. Immediately transfer beans to an ice bath (bowl of ice water) to stop cooking. Drain and pat dry.

Sauté and season

In a skillet over medium heat, warm 1 tbsp olive oil or butter. Add green beans and sauté 2–3 minutes to heat through and finish tenderizing. Season with 1 tsp salt, 1/2 tsp black pepper and lemon zest if using. Toss in toasted sliced almonds if desired. Heat 30–60 seconds more, then remove from heat.

Serve

Transfer to serving dish and keep warm until plating with sliced pork loin and mashed potatoes.