Pork Loin Recipe

Prepare the marinade

In a medium bowl, whisk together olive oil, soy sauce, apple cider vinegar, Dijon mustard, honey, minced garlic (use a press or finely chop), chopped rosemary, thyme, kosher salt, and black pepper until emulsified.

Trim and score

Pat the pork loin dry with paper towels. Trim any large excess fat but leave a thin layer for flavor. Lightly score the fat side in a shallow crosshatch (about 1/8-inch deep) so the marinade penetrates.

Marinate

Place the pork loin in a resealable bag or shallow dish and pour half of the marinade over the meat, reserving the other half for basting. Massage the marinade into the pork, remove excess air from the bag, and refrigerate for at least 1 hour, preferably 4–8 hours. If short on time, marinate 30 minutes at room temperature.

Preheat oven and prepare vegetables

Preheat the oven to 425°F (220°C). Arrange the onion wedges, carrots, and celery in a roasting pan or rimmed baking sheet to form a bed for the pork. Drizzle the vegetables with 1 tsp olive oil (from pantry) and season with a pinch of salt and pepper.

Sear the pork (optional but recommended)

Heat a large ovenproof skillet over medium-high heat. Add 1 tbsp olive oil. When shimmering, remove pork from marinade (let excess drip off) and sear the pork on all sides—about 2 minutes per side—until a golden crust forms. Transfer the seared pork to the vegetable bed in the roasting pan, fat side up. Pour reserved marinade into the pan around (not over) the pork.

Roast

Place the roasting pan in the preheated oven and roast at 425°F (220°C) for 15 minutes to develop color, then reduce temperature to 350°F (175°C) and continue roasting. Roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). For a 2 lb loin this typically takes an additional 20–30 minutes (total roast time ~35–45 minutes), but start checking at 25 minutes after reducing temperature.

Rest the meat

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temp slightly.

Make pan sauce

While the pork rests, place the roasting pan with vegetables and juices on the stovetop over medium heat. Add 1 cup chicken broth and bring to a simmer, scraping up browned bits from the pan with a wooden spoon. Stir in 2 tbsp butter until melted. To thicken, mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry, then whisk into the simmering pan sauce a little at a time until it reaches desired consistency. Simmer 1–2 minutes more. Taste and season with salt and pepper as needed.

Slice and serve

Slice the rested pork loin into 1/2-inch thick slices. Arrange slices on a platter over the roasted vegetables, spoon pan sauce over the top, and garnish with chopped fresh parsley. Serve immediately.