Pork Full Pound Recipe

Prepare the brine

In a bowl, dissolve 3 tablespoons kosher salt and 1 tablespoon brown sugar into 4 cups cold water. Add 1 teaspoon whole black peppercorns and 1 bay leaf. Stir to combine.

Brine the pork

Place the 1 lb pork in a zip-top bag or nonreactive container and pour the brine over it, ensuring the meat is submerged. Seal or cover and refrigerate for 1 to 4 hours (minimum 1 hour to help retain moisture for a 1 lb piece).

After brining, remove the pork from the brine, discard the brine, and pat the pork dry with paper towels. Let sit at room temperature for 20–30 minutes before cooking to reduce chill.

Preheat the oven to 375°F (190°C). In a small bowl combine 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon ground black pepper and 1/4 teaspoon cayenne (if using). Mix to form a paste. Rub the mixture evenly over all surfaces of the pork.

Sear the pork

Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat. Add a light coating of oil or spray. When shimmering, place the pork fat-side down (or presentation side down) and sear for 2–3 minutes until well browned. Turn and brown the other sides, about 2 minutes each.

Roast in oven

Add 1/2 cup vegetable or chicken stock to the skillet (to keep pan juices and prevent burning). Transfer the skillet to the preheated oven and roast for 20–30 minutes, or until the internal temperature reaches 145°F (63°C) for a tender, slightly pink center. For slightly more well-done pork, cook to 155°F (68°C).

Rest and finish

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest for 10 minutes. Meanwhile, place the skillet with pan juices over medium heat, add 1 tablespoon butter and stir to loosen browned bits, simmer 1–2 minutes to make a quick pan sauce. Stir in chopped parsley.

Slice the pork against the grain into desired portions. Spoon the pan sauce over slices and serve with lemon wedges for brightness.