Porco Recipe

Time45m

Serves4

Seasoned with a blend of lemon pepper and sea salt.

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Ingredients

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1
Prepare pork
Trim excess fat from the pork loin or chops and pat dry with paper towels. If using a larger loin, cut into 1–1.5 inch thick slices for even cooking.
2
Season
Combine lemon pepper, sea salt, and black pepper in a small bowl. Rub the pork all over with 1 tablespoon of olive oil, then evenly coat with the seasoning mixture, pressing gently so it adheres. Let rest at room temperature for 15 minutes (or refrigerate in a covered dish for up to 2 hours).

3
Make quick marinade
Whisk together remaining 1 tablespoon olive oil, lemon juice, and minced garlic. This will baste the pork while cooking and add brightness.
4
Sear and roast (stovetop + oven)
Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until hot. Add the seasoned pork to the dry pan and sear 2–3 minutes per side until a deep golden crust forms. While searing, spoon some of the lemon-garlic mixture over the pork. Transfer the skillet to the preheated oven and roast until internal temperature reaches 145°F (63°C) for medium-rare to medium — about 8–12 minutes depending on thickness.
5
Finish and rest
Remove pork from oven and transfer to a cutting board. Add butter to the hot skillet and swirl to melt, scraping up any browned bits; pour this pan sauce over the pork. Tent the pork loosely with foil and let rest 5–10 minutes to allow juices to redistribute.
6
Serve
Slice pork into medallions if using a loin, arrange on a platter, spoon the pan sauce over the top, and sprinkle with chopped fresh parsley. Adjust seasoning with extra sea salt or lemon juice to taste.