Pork Loin Recipe

Prepare Marinade

Whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs Dijon mustard, 2 tbs honey, 1 tbs apple cider vinegar, minced garlic, chopped rosemary, chopped thyme, smoked paprika, 1 tsp black pepper and 1.5 tsp salt in a bowl until smooth.

Trim and Score

Pat the pork loin dry with paper towels. Trim any large excess fat if desired, leaving a thin fat cap for flavor. Lightly score the fat in a crosshatch pattern with a sharp knife, about 1/4 inch deep, to allow marinade to penetrate and fat to render.

Marinate

Place the pork in a resealable plastic bag or a shallow dish. Pour half of the marinade over the roast, rubbing it all over to coat. Reserve the remaining marinade for basting. Seal the bag or cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate.

Bring to Room Temperature

Remove the pork from the refrigerator about 30–45 minutes before roasting so it comes closer to room temperature. This promotes even cooking.

If roasting vegetables, toss the prepared carrots, halved potatoes and quartered onion with 2 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper in a bowl. Spread in an even layer on a large roasting pan or rimmed baking sheet. Place the vegetables around the perimeter of the pan where the pork will sit so they roast in the pork juices.

Preheat Oven

Preheat oven to 200°C (400°F). Position a rack in the middle of the oven.

Sear (optional)

Heat a large oven-safe skillet or frying pan over medium-high heat. Add a small drizzle of oil. When hot, sear the pork loin on all sides (including ends) until browned, about 2 minutes per side. This step adds color and flavor but can be skipped if short on time.

Roast

Place the seared pork loin on a rack in a roasting pan or in the skillet, fat-side up. If using vegetables, arrange them around the pork. Brush the reserved marinade over the top. Roast at 200°C (400°F) for 15 minutes to develop a crust, then reduce oven temperature to 180°C (350°F) and continue roasting. Roast for approximately 20 minutes per 500 g (about 20 minutes per pound) after the initial high-heat phase — for a 1.5 kg roast, plan on about 60–70 more minutes — or until an instant-read thermometer inserted into the thickest part reads 63°C (145°F) for medium doneness.

Baste

Every 20–25 minutes, open the oven and brush the pork with pan juices or the reserved marinade (discard any marinade that has been in contact with raw pork if not cooked). This helps develop a glossy crust and keeps the meat moist.

Rest

When the thermometer reaches 63°C (145°F), remove the pork from the oven. Tent loosely with foil and let rest for 10–15 minutes. Carryover cooking will raise the internal temperature a few degrees; after resting the ideal serving temperature will be about 65–67°C. Resting redistributes juices and makes slicing easier.

Make Sauce

While the pork rests, place the roasting pan or skillet on the stove over medium heat (if using a roasting pan, transfer any juices to a saucepan). Add 60 ml white wine (or extra stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let reduce for 1–2 minutes. Add 250 ml stock and the thyme sprig. Simmer until the sauce reduces by about one-third, 5–6 minutes.

If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering sauce until it thickens. Swirl in 2 tbs unsalted butter off the heat for shine and flavor. Season to taste with salt and pepper.

Strain the sauce through a fine mesh if you want a smooth finish. Discard solids and keep warm until serving.

Slice the rested pork loin into 1/2-inch (1–1.5 cm) slices against the grain. Arrange on a platter with roasted vegetables. Spoon pan sauce over the sliced pork or serve on the side.

Garnish with additional fresh thyme or rosemary if desired and serve immediately.