Herb Crusted Center Cut Pork Loin Recipe

Prepare & Season Pork

Preheat oven to 425°F (220°C). Pat the pork loin dry with paper towels. Trim any excess fat or silver skin. Tie the loin with kitchen twine every 1–1.5 inches if it is uneven to promote even cooking. Season all over with kosher salt, black pepper, and garlic powder, pressing seasoning into the meat.

Make Herb Crust

In a small bowl combine chopped parsley, chopped thyme, chopped rosemary, panko breadcrumbs, and 1 tablespoon olive oil. Mix until the crumbs are evenly moistened and hold together when pressed. Spread the Dijon mustard evenly over the top and sides of the pork loin — this helps the herb crust adhere.

Sear & Roast

Heat 1 tablespoon olive oil in a heavy ovenproof skillet (cast iron preferred) over medium-high heat until shimmering. Sear the pork loin on all sides until golden brown, about 1–2 minutes per side. Remove skillet from heat and press the herb-panko mixture onto the mustard-coated surfaces of the pork, forming a compact crust. Insert an instant-read thermometer into the thickest part of the loin (avoid touching bone if present). Roast in the preheated oven until internal temperature reaches 140°F (60°C) for medium doneness, about 18–28 minutes depending on thickness. Check temperature starting at 15 minutes to avoid overcooking.

Rest

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes. The temperature will rise a few degrees while resting and juices will redistribute. If desired, melt 1 tablespoon butter and brush over the crust for shine just before slicing.

While the pork roasts, make the bacon jam. In a medium skillet set over medium heat, add diced bacon and render until fat is released and bacon is crisp but still slightly tender, about 8–10 minutes. Use a slotted spoon to transfer 1–2 tablespoons of the rendered bacon fat to a separate small bowl (reserve for later if desired).

Add the finely diced onion to the bacon in the skillet and reduce heat to medium-low. Cook, stirring occasionally, until onions are soft and caramelized, about 10–12 minutes. If the pan becomes too dry, add up to 1–2 tablespoons of water or reserved bacon fat to prevent burning.

Stir in minced garlic and cook 30 seconds until fragrant. Add brown sugar, apple cider vinegar, maple syrup, Worcestershire sauce, black pepper and 1/4 cup water. Bring mixture to a gentle simmer and reduce heat to low. Simmer uncovered, stirring occasionally, until liquid reduces to a jammy consistency, about 8–12 minutes.

Taste and adjust seasoning — add a pinch of salt or more vinegar/syrup to balance sweetness and acidity. Remove from heat and allow to cool slightly. For a smoother jam, pulse 3–4 times in a food processor or chop coarsely by hand. Keep warm or reheat gently when ready to serve.

Combine diced peaches, ketchup, apple cider vinegar, brown sugar, minced chipotle, adobo sauce, smoked paprika, garlic powder, salt, pepper, 1 teaspoon olive oil, and 2 tablespoons water in a small saucepan over medium heat.

Bring to a low simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 10–12 minutes, smashing the peaches with the back of a spoon to break them down.

Remove from heat and, if you prefer a smooth sauce, carefully transfer to a blender or use an immersion blender and puree until smooth. For a chunkier sauce, leave as-is or pulse lightly. Taste and adjust: add more chipotle for heat, more sugar for sweetness, or more vinegar for brightness.

Return to low heat briefly to warm through before serving. If sauce is too thick, thin with 1–2 tablespoons water.

Slice the rested pork loin into 1/2-inch to 3/4-inch thick medallions using a sharp knife. Arrange slices on a serving platter.

Spoon a generous smear or small pool of peach chipotle BBQ sauce alongside or under the sliced pork. Top each slice or serve on the side with a dollop of warm bacon jam. Sprinkle microgreens or chopped parsley over the top for brightness.

Serve immediately. Leftover bacon jam keeps refrigerated in an airtight container for up to 5 days; BBQ sauce will keep for up to 7 days.