Sliced Pork Loin Recipe

Season and Sear

Pat the pork loin dry with paper towels. Rub the pork all over with olive oil, minced garlic, smoked paprika, 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat a large ovenproof skillet over medium-high heat until hot. Add the pork loin and sear on all sides, about 2-3 minutes per side, until golden brown.

Roast

Preheat oven to 400°F (200°C). After searing, transfer the skillet with the pork to the oven and roast until the internal temperature reaches 145°F (63°C), about 15-22 minutes depending on thickness. Remove from oven, tent with foil and let rest 8-10 minutes before slicing thinly. Reserve pan juices for the sauce.

Make the Sauce

While pork roasts, combine raspberries, minced chipotle, brown sugar, red wine vinegar and chicken broth in a small saucepan. Bring to a gentle simmer over medium heat, stirring, and let cook 6-8 minutes to soften the berries and meld flavors. Mash the berries with the back of a spoon (or use an immersion blender for a smoother sauce).

Finish and Strain

If you prefer a silky sauce, pass the mixture through a fine-mesh sieve into a clean pan, pressing solids to extract flavor; discard seeds. Return the strained sauce to low heat, whisk in 1 tbsp butter, and season with 1/4 tsp salt and 1/4 tsp black pepper. Add a splash (1-2 tbsp) of reserved pork pan juices if available for extra richness. Keep warm until serving.

Adjust Heat

Taste and adjust chipotle level — add another 1/2 tsp minced chipotle for more heat or a pinch more brown sugar for sweetness balance. Keep warm.

Cook Potatoes

Place cubed potatoes in a medium pot and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 12-15 minutes. Drain well in a colander for 1-2 minutes to remove excess steam.

Whip

Return potatoes to the pot off the heat. Add 3 tbsp butter, 1/2 cup warm whole milk, 2 tbsp cream cheese (if using), 3/4 tsp salt and 1/4 tsp pepper. Use a potato masher or electric hand mixer on low to whip until smooth and airy, about 1-2 minutes. Taste and adjust seasoning. Keep warm and cover until plating.

Blanch

Bring a large pot of salted water to a rolling boil. Add trimmed green beans and cook 3-4 minutes until bright green and just tender. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry.

Sauté

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook 20-30 seconds until fragrant. Add the drained green beans, 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp lemon zest. Sauté 2-3 minutes until heated through and lightly blistered. Stir in toasted sliced almonds if using. Remove from heat and keep warm.

Slice the rested pork loin thinly against the grain. Spoon a few tablespoons of warm raspberry chipotle sauce onto each plate or drizzle over the pork slices. Serve with a generous scoop of whipped potatoes and a portion of seasoned green beans on the side. Pass extra sauce at the table.