Pork Recipe

Prepare pork

Pat the pork loin dry with paper towels. Trim any large pieces of fat. Tie the loin with kitchen twine every 1–1.5 inches (if not already tied) to ensure even cooking.

Make marinade

In a small bowl, combine minced garlic, chopped rosemary, Dijon mustard, apple cider vinegar, brown sugar, soy sauce, kosher salt, and black pepper. Whisk until combined.

Marinate

Rub the marinade all over the pork loin, pressing it into the surface. Place the pork in a shallow dish or resealable bag and refrigerate for at least 1 hour and up to 6 hours. Bring pork to room temperature for 20–30 minutes before cooking.

Sear pork

Preheat oven to 400°F (204°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbs olive oil. When the oil is shimmering, place the pork loin fat-side down and sear without moving 2–3 minutes until golden brown. Rotate to sear all sides, about 6–8 minutes total.

Roast

Transfer the skillet with the seared pork to the preheated oven. Roast until the internal temperature reaches 140°F (60°C) for medium (about 20–30 minutes depending on thickness). Use an instant-read thermometer inserted into the center for accuracy.

Rest

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and rest for 10–15 minutes (temperature will rise a few degrees to about 145°F). Do not skip resting — it keeps juices in the meat.

Sauté shallot

While the pork rests, place the ovenproof skillet back on medium heat (if skillet is too hot, reduce heat). Add 2 tbs unsalted butter. When melted, add the finely chopped shallot and sauté 1–2 minutes until softened and translucent, stirring to scrape up browned bits from the pan.

Deglaze

Add 1 tbs dry white wine (or an extra tablespoon of stock) to deglaze the pan, scraping up any browned fond with a wooden spoon. Allow the wine to reduce by half, about 1 minute.

Build sauce

Add 1 cup chicken stock and fresh thyme leaves. Bring to a gentle simmer and reduce by about one-third, 4–6 minutes.

Finish sauce

Whisk in 2 tbs heavy cream and 1 tsp honey (if using). Taste and adjust seasoning with a pinch of salt and pepper as needed. Simmer 1 more minute until sauce slightly thickens. If you prefer a smoother sauce, strain through a fine-mesh sieve into a small saucepan and rewarm briefly.

Mount with butter (optional)

Off the heat, swirl in an additional 1 tbs cold butter for shine and mouthfeel, if desired.

Slice the rested pork loin into 1/2-inch thick medallions. Arrange slices on a warmed platter, spoon the pan sauce over the pork, sprinkle with chopped parsley, and serve with lemon wedges on the side for brightness.