Herb-Roasted Pork Loin
The loin is a predictable cut, but it demands respect for the clock. Because there is little connective tissue to break down, this is a fast roast that relies entirely on an even sear and a hard stop at the right temperature.
Room temperature is your best friend.
Take the meat out of the refrigerator 30 minutes before you start. If you put cold meat into a hot pan, the exterior steams instead of searing, and the center will still be raw when the outside is done.
- cast-iron skillet
- instant-read thermometer
- tongs
- roasting rack
What goes in.
- 3 lbcenter-cut pork loin
- 3 tbspfresh rosemary, finely chopped
- 3 tbspfresh thyme, leaves stripped
- 4 clovesgarlic, smashed and minced
- 1 tbspcoarse sea salt
- 1 tspcracked black pepper
- 2 tbspneutral oil, such as grapeseed
Don't rush the color
Use high heat and leave the loin untouched in the skillet for at least 3 minutes per side. You are looking for a deep, chestnut-brown crust, not just grayed meat.
The method.
Prep the herb rub
Mix the chopped rosemary, thyme, garlic, salt, and pepper in a small bowl. Rub the mixture firmly into every side of the pork loin.
Heat the skillet
Preheat your oven to 400°F. Heat the oil in your cast-iron skillet over medium-high heat until it shimmers.
Sear the loin
Place the loin in the skillet. Sear it until a brown crust develops on all sides, about 3 minutes per side. Do not crowd the pan.
Roast
Transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part reads 140°F.
Rest
Remove the meat to a cutting board. Tent loosely with foil and let it rest for 10 minutes. The temperature will rise to the target 145°F as it sits.
Other turns to take.
Mustard Glazed
Brush the loin with a thin layer of grainy Dijon mustard before applying the herb rub for a sharper profile.
Bacon Wrapped
Lay thin strips of streaky bacon across the top of the loin before roasting to baste the meat with additional fat.
When it doesn't go to plan.
Always insert the thermometer into the center of the thickest part; hitting bone will give you a false reading.
If the herbs start to burn in the skillet before the meat is seared, lower the heat slightly.
Slice the meat against the grain to ensure every piece is easy to chew.
The ones that keep coming up.
Why does my pork turn gray?
This happens when the pan is too cold or the meat is wet. Pat the pork dry with paper towels before adding the rub.
Can I use dried herbs?
You can, but use half the amount, as dried herbs are more concentrated and can be woody.
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