Roasted Pork Loin
A center-cut pork loin is lean, which makes it prone to drying out if treated like a beef roast. The goal is to develop a robust crust while keeping the interior just barely set.
Room temperature is your best tool.
Pull the pork from the refrigerator 30 minutes before you start. Cold meat will seize in the pan and cook unevenly.
- Cast-iron skillet
- Instant-read thermometer
- Tongs
- Carving knife
What goes in.
- 3 lbCenter-cut pork loin, trimmed of heavy silver skin
- 1 tbspKosher salt
- 1 tspCoarse black pepper
- 2 tbspNeutral oil with high smoke point
- 3 sprigsFresh rosemary
- 2 tbspUnsalted butter
Controlled surface reaction
Do not move the meat once it hits the hot skillet. Let it develop a crust for three minutes per side before attempting to turn it.
The method.
Preheat and season
Set your oven to 375°F. Pat the loin completely dry with paper towels and season aggressively with salt and pepper on all sides.
Sear the exterior
Heat the oil in the skillet over medium-high. Once it shimmers, lay the loin in the pan. Brown it deeply on all sides, about 3 minutes per face.
Aromatize
Drop the butter and rosemary into the pan. As the butter foams, tilt the pan slightly and spoon the fat over the loin for one minute.
Roast
Transfer the entire skillet to the oven. Roast until the thickest part of the loin reads 145°F on your thermometer, roughly 25 to 35 minutes.
Rest
Transfer to a board and tent loosely with foil. Wait 15 minutes. The internal temp will rise another 5 degrees as it rests.
Other turns to take.
Herb-Crusted
Mix minced garlic, thyme, and lemon zest with a little olive oil to create a paste; rub onto the loin before searing.
Bacon-Wrapped
Lay strips of thin-cut bacon over the loin, securing with kitchen twine, to provide extra fat and moisture during the roast.
When it doesn't go to plan.
Always use an instant-read thermometer. Relying on time or color is a gamble with pork.
If you have a thin loin, watch the temperature closely after the 20-minute mark to avoid overcooking.
Save the drippings in the pan to deglaze with a splash of white wine or stock for a quick pan sauce.
The ones that keep coming up.
Why does my pork loin look dry?
It is likely overcooked. Pork loin has very little intramuscular fat, so once it climbs past 150°F, it loses moisture rapidly.
Can I remove the fat cap?
You can, but leaving a thin layer of fat helps protect the meat during the high-heat searing process.
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