Ingredients:

  • 5 lbs (1.1–1.2 kg) Pork Loin Roast (centre-cut, boneless, trimmed)
  • 1 Tbsp Coarse Salt (Kosher or sea salt)
  • 1 tsp Black Pepper, freshly ground
  • 3 Tbsp Olive Oil (divided)
  • 3 Tbsp Herbes de Provence
  • 4 cloves Fresh Garlic, minced
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 1 Tbsp Dijon Mustard
  • 2 medium Shallots, peeled and quartered
  • 1/2 cup Chicken Stock (low sodium) or Dry White Wine

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the pork loin very dry with paper towels to ensure a good crust. Season generously all over with salt and pepper.
  2. Make the Crust: In a small bowl, combine the Herbes de Provence, minced garlic, lemon zest, and Dijon mustard. Add 1 tablespoon of olive oil to form a thick, aromatic paste.
  3. Apply the Crust: Rub the herb mixture evenly and firmly over the entire surface of the pork loin.
  4. Sear the Pork: Place an oven-safe skillet over high heat and add the remaining 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the pork loin in the pan. Sear vigorously on all sides (usually 2 minutes per side) until deep golden brown and the crust is fragrant.
  5. Add Aromatics: Scatter the quartered shallots around the base of the pork in the skillet. Deglaze the pan slightly by pouring the chicken stock or white wine around the meat (avoid pouring over the herb crust).
  6. Roast: Transfer the skillet immediately to the preheated oven. Roast for 25–35 minutes.
  7. Check for Doneness: Use a meat thermometer, inserting it into the thickest part of the loin. The pork is cooked when the internal temperature reaches 145°F (63°C).
  8. Rest: Remove the pork from the oven. Transfer the loin to a clean cutting board, tent it loosely with foil, and let it rest for a full 10 minutes to allow the juices to redistribute.
  9. Make Pan Sauce (Optional): While the pork rests, place the skillet back on the hob over medium heat. Scrape up any browned bits (fond) from the bottom. Simmer the pan juices for 1–2 minutes until slightly reduced. Check for seasoning.
  10. Carve and Serve: Slice the rested pork loin against the grain into thick medallions (about 1/2 inch thick). Spoon the pan sauce and shallots over the carved slices.