Berkshire Pork Loin Recipe

Trim and Score

Pat the 3 lb Berkshire pork loin dry with paper towels. Trim any large pockets of fat or silver skin, leaving a thin fat cap if present. Score the fat in a shallow crosshatch (about 1/8" deep) to help render and hold the rub.

Make Marinade

In a small bowl combine 2 tablespoons chopped rosemary, 1 tablespoon thyme leaves, 4 minced garlic cloves, 2 tablespoons Dijon mustard, 3 tablespoons olive oil, 1 tablespoon honey and 1 teaspoon lemon zest. Whisk until smooth. Season the mixture with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper and mix to incorporate.

Marinate Pork

Rub the marinade all over the pork loin, pressing it into the scored fat and sides. Place the pork in a shallow dish or resealable bag and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor. Remove from refrigerator 30 minutes before cooking so it comes closer to room temperature.

Preheat and Prepare

Preheat oven to 400°F (205°C). Position a rack in the center. If using an ovenproof skillet, preheat it over medium-high heat with 1 tablespoon oil until shimmering; otherwise use a roasting pan and heat a separate heavy skillet.

Sear the Loin

Sear the pork loin fat-side down in the hot skillet for 2–3 minutes until nicely browned. Turn and sear each side (about 1.5–2 minutes per side) to build color and flavor. Use tongs to hold the loin on its sides briefly to brown the edges. This step helps develop the fond for the pan sauce.

Roast to Temperature

Transfer the seared pork (in the skillet or roasting pan) to the preheated oven. Roast uncovered until an instant-read thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare to medium (carryover will bring it to about 140°F). For 3 lb pork loin expect 20–30 minutes depending on thickness. Begin checking temperature at 18 minutes.

Rest the Meat

Remove the pork from the oven when it reaches 135°F and transfer to a cutting board. Tent loosely with foil and let rest 10–15 minutes. During resting the temperature will rise a few degrees and juices will redistribute.

Carve

After resting, slice the pork loin across the grain into 1/2"–3/4" thick slices. Wipe any excess fat from the cutting board and arrange slices on a warmed platter or individual plates.

Deglaze

While the pork rests, place the skillet with the fond over medium heat. If you used a roasting pan, transfer any browned bits and pan juices to a skillet. Add the minced shallot and sauté 30–45 seconds until softened but not browned.

Pour in 1 cup dry white wine or chicken stock to deglaze, scraping the browned bits with a wooden spoon. Simmer until the liquid is reduced by half (about 3–5 minutes).

Swirl in 2 tablespoons unsalted butter, 1 teaspoon salt and 1/2 teaspoon black pepper to finish the sauce and create a glossy texture. Taste and adjust seasoning. Stir in 1 tablespoon chopped parsley and remove from heat.

Spoon the sauce over the sliced pork or serve alongside in a small sauceboat.

Arrange pork slices on plates, drizzle with pan sauce if using, and garnish with the remaining chopped rosemary or parsley. Serve with lemon wedges for a bright squeeze of acidity as desired.

Suggested accompaniments: roasted root vegetables, mashed potatoes, or a simple green salad.