Juicy Pork Loin

🌟 Juicy Pork Loin — Restaurant Method (No Deep Frying!)

🧂 Ingredients

• 1.7–1.9 lbs (800–900 g) pork loin
• Salt — to taste
• Freshly ground black pepper — to taste
• 1 tsp ground coriander
• 1 tsp paprika (sweet or smoked)
• 2–3 tbsp olive oil
• 3 cloves garlic, crushed
• 2 onions, sliced into rings

🔪 Instructions

Step 1: Season the Pork

1. Pat the pork loin dry with paper towels — this helps it brown beautifully.
2. Rub it generously with salt, pepper, coriander, and paprika.
3. Drizzle with a little olive oil and massage the seasonings in.
4. Let it rest at room temperature for 15–20 minutes so the flavors absorb.

Step 2: Sear for Flavor

1. Heat 1–2 tablespoons of olive oil in a heavy pan (cast iron works best) over medium-high heat.
2. Add the pork loin and sear it on all sides until golden brown — about 2–3 minutes per side.
   🧑‍🍳 This step locks in the juices — it’s the “restaurant trick” that replaces deep-frying!

Step 3: Add Aromatics

1. Reduce heat to medium.
2. Add the crushed garlic cloves and onion rings around the pork.
3. Sauté for 2–3 minutes, letting the onions soften and soak up the pan flavors.

Step 4: Oven Finish

1. Transfer the entire pan (or move everything to a baking dish if your pan isn’t oven-safe) to a preheated oven at 375°F (190°C).
2. Roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C) for juicy, tender meat.
3. Let it rest for 10 minutes before slicing — this keeps it moist.

Step 5: Serve

• Slice the pork loin into medallions.
• Spoon the caramelized onions and garlic over the top.
• Serve with mashed potatoes, roasted veggies, or a light salad.

🌿 Chef’s Tips

• For extra flavor, deglaze the pan with a splash of white wine or chicken broth after searing.
• You can also add a teaspoon of honey or Dijon mustard before roasting for a sweet-savory glaze.
• If you want a restaurant-style glossy sauce, reduce the pan juices with a little butter right before serving.