Roasted Pork Loin Recipe

Trim and tie

Pat the pork loin dry with paper towels. If it is uneven, trim small pieces to make a roughly even cylinder. If desired, tie the loin at 1–1.5 inch intervals with kitchen twine to ensure even cooking (optional).

Make marinade

In a small bowl combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme, lemon zest, 1.5 tsp kosher salt, and 1 tsp black pepper. Stir to form a loose paste.

Marinate

Rub the marinade all over the pork loin, pressing it into the surface. Place the loin in a shallow dish or zip-top bag and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before roasting to come toward room temperature.

Roast

Preheat the oven to 425°F (220°C). Place the pork loin on a rack in a roasting pan or on a rimmed baking sheet lined with foil. Roast at 425°F for 10 minutes to develop a crust, then reduce oven temperature to 375°F (190°C) and continue roasting until an instant-read thermometer inserted into the thickest part reads 140°F (about 20–30 more minutes for a 2 lb loin). Cooking time will vary; target 135–140°F for medium doneness as it will rise during resting.

Rest and slice

Remove the pork from the oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes. Slice into 1/4–1/2 inch thick slices against the grain.

Prepare broccoli rabe

Bring a large pot of salted water to a boil while the pork roasts. Blanch the trimmed broccoli rabe in boiling water for 1 minute to reduce bitterness, then drain and immediately plunge into an ice bath to stop cooking. Drain well and pat dry with towels.

Sauté

Heat 1 tbsp olive oil in a large skillet over medium heat. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the drained broccoli rabe, red pepper flakes (or 1 tsp Calabrian chili), 1/2 tsp salt, and 1/4 tsp black pepper. Sauté, tossing, for 2–4 minutes until heated through and tender-crisp. Finish with 1 tsp lemon juice and adjust seasoning to taste.

Prepare rolls

Split the Acme deli rolls and lightly butter the cut sides with softened butter. If you prefer the roll warmed, toast cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Melt provolone

Place provolone slices on the bottom halves of the warmed rolls. Arrange 3–4 slices of roasted pork loin over the cheese on each roll. Optionally place the open sandwiches briefly under a broiler or in a 350°F oven for 2–3 minutes until provolone softens and just begins to melt.

Add broccoli rabe and Calabrian chili

Top the melted provolone and pork with a generous portion of sautéed broccoli rabe. Dot or spread about 1/4 tbsp of Calabrian chili paste per sandwich (adjust to heat preference) across the rabe, or mix the paste into the rabe before topping so heat is distributed.

Finish and serve

Place the top roll halves on each sandwich, press gently, slice in half if desired, and serve immediately while warm.