Roast Pork Loin

Steps

• Prep: Heat the oven to 220°C (425°F). Pat the pork loin dry.
• Season: Mash the garlic and rosemary into the olive oil, and rub all over the loin along with the salt and pepper.
• Sear: Sear the loin on all sides in a hot oven-safe skillet or roasting pan on the stovetop until browned, if the pan allows.
  ⏱ Start 5 min timer

  Tip: Optional, but a quick sear before roasting adds real Maillard flavour to a cut with very little fat of its own to contribute richness.

• Roast: Transfer to the oven and roast until an instant-read thermometer in the thickest part reads about 58-60°C.
  ⏱ Start 45 min timer

  Tip: Pulling slightly below the final 63°C target on purpose — carryover heat during the rest will finish closing that gap, and checking by temperature rather than a fixed time is the only reliable way to hit this precisely.

• Rest: Tent loosely with foil and rest, checking that the final temperature reaches 63°C (145°F) before carving.
  ⏱ Start 10 min timer