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Ingredients
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Pork and main seasoning
Marinade / glaze
Cooking finish and garnish
Method
Pork and main seasoning
- 1
Prepare and season pork
Pat the 200 g pork loin dry with paper towel. Trim any excess fat and, if the piece is thick (over 3 cm), butterfly it or slice to an even thickness about 2–3 cm for even cooking. Rub the pork all over with 1 tbs olive oil, 1 minced garlic clove, 1 tsp salt, 1/4 tsp freshly ground black pepper and 1/2 tbs chopped fresh rosemary (or 1/2 tsp dried). Let rest at room temperature for 10–15 minutes while you preheat the pan or oven.
Marinade / glaze
- 2
Make glaze
In a small bowl whisk together 30 ml dry white wine (or chicken stock), 1 tsp soy sauce, 1 tsp honey and 1/2 tbs lemon juice until honey dissolves. This will be used to baste and finish the pork.
Cooking finish and garnish
- 3
Sear and roast (stovetop + oven) — yields juicy interior
Preheat oven to 180°C (350°F). Heat an oven-safe skillet over medium-high heat until hot. Add the seasoned pork loin and sear, undisturbed, 2–3 minutes per side until a golden-brown crust forms (use tongs to turn gently). Reduce heat to medium-low, pour the prepared glaze over the pork and transfer the skillet to the preheated oven. Roast for 8–12 minutes, depending on thickness, until internal temperature reaches 63°C (145°F) for medium-rare to medium. If you do not have an oven-safe skillet, transfer pork to a baking dish before roasting and pour glaze over it.
- 4
Rest, finish and serve
Remove the skillet from oven and transfer pork to a cutting board. Add 10 g butter to the hot pan juices and swirl to make a quick pan sauce, scraping any browned bits, then spoon the sauce/glaze over the pork. Tent the pork loosely with foil and rest 5–8 minutes (carryover will bring temperature up slightly). Slice into medallions and sprinkle with 1 tbs chopped fresh parsley. Serve immediately.