Seared and Roasted Pork Loin
This seared and roasted pork loin wrapped with bacon is tender, moist, and seasoned to perfection. It makes an excellent main dish, perfect for holidays and special occasions, but is easy enough for a weeknight meal.
Ingredients
- 1 5-6 lb Center Cut Pork Loin
- 2 Tbsp Olive Oil
- 1 Tbsp Kosher Salt or Sea Salt
- 1-2 tsp Back Pepper
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- First rinse the pork loin under cool water and pat dry. This step really is the most important step for getting the perfect sear.1 5-6 lb Center Cut Pork Loin
- Once your meat is rinsed and thoroughly dried, brush the entire pork loin with olive oil.2 Tbsp Olive Oil
- Then, add salt and pepper ONLY. Other herbs tend to burn when cooked at high heat and will leave your dish with a bitter, undesirable flavor.1 Tbsp Kosher Salt or Sea Salt, 1-2 tsp Back Pepper
- Add a couple Tbsp of oil directly to your pan and heat on medium high. Once the oil is hot, drop the prepared pork loin onto the pan and cook without turning for 3-5 minutes, or until the outside is golden brown. Once it has browned, flip the pork loin to sear the other sides. Do this until each side has a nice golden sear. You can also pick up the pork loin to do the end caps.
- Once every side of the pork loin is seared, add the pork loin to a 9 x 13 baking dish and season with herbs. When it is cool enough to touch, wrap the pork loin in bacon and bake uncovered in the preheated oven for 10 minutes at 450. Then, turn down the heat to 375 and bake for 2 hours, or until a thermometer reads 140.1 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder
- It's REALLY important NOT to skip this step. Once you pull the pork loin from the oven, it will continue to cook for 5-10 minutes. DO not cut into it. Remove it from the hot pan and set on a cutting board or serving dish to rest. The rest is important for continued cooking, but it also allows the juices to be reabsorbed into the meat. Cutting into it too early will cause it to release juices, giving you a less juicy final product.
- Once the pork has had a chance to rest, slice into thin peices and serve with drippings. Enjoy!
Notes
Storing: Pork loin can be safely stored in the refrigerator for 3-5 days.