Loin Of Pork Recipe

Prep and marinate

Pat the pork loin dry with paper towels. In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, lemon zest, kosher salt and freshly ground black pepper. Rub the mixture evenly over the entire surface of the pork loin. Place the pork in a shallow dish or resealable bag and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor). Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

Sear the pork

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add a thin film of oil if skillet is not well-seasoned. Sear the pork loin on all sides — about 2 to 3 minutes per side — until golden-brown. Use tongs to hold and brown the ends as well. This step develops flavor and color.

Roast

Transfer the skillet with the seared pork to the preheated oven (or transfer pork to a roasting pan if not using an ovenproof skillet). Roast at 400°F (200°C) until an instant-read thermometer inserted into the thickest part registers 140°F (60°C) for medium doneness, about 18–25 minutes depending on thickness (estimate ~20 minutes for a 2-lb loin). Remove from oven when the target temperature is reached.

Rest

Transfer the pork loin to a cutting board and tent loosely with foil. Let rest 10–15 minutes; carryover cooking will bring internal temperature to about 145°F (63°C). Resting keeps the meat juicy and makes slicing easier.

Slice and serve

Slice the pork loin into 1/2-inch to 3/4-inch thick slices across the grain. Arrange on a warm platter and serve with pan sauce if using.

While the pork rests, place the skillet used for searing back on medium heat (be careful of hot handle). Add the minced shallot and cook 1–2 minutes until softened, stirring and scraping up browned bits from the pan with a wooden spoon.

Add the white wine (or chicken stock) to the skillet to deglaze, scraping the browned bits from the bottom. Bring to a simmer and reduce by about half, 3–5 minutes.

Lower heat and whisk in the butter, lemon juice and honey or maple syrup (if using). Simmer 1–2 minutes until slightly glossy. Taste and season with the 1/4 tsp salt and 1/4 tsp black pepper, adjusting to preference.

Strain the sauce through a fine-mesh sieve into a small saucepan or bowl if you prefer a smooth sauce. Spoon the warm sauce over sliced pork just before serving.