Roasted Pork Loin (Juicy & Tender!)

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 400°F.

2. 2

   Sprinkle 4 coarsely chopped garlic cloves with 2 teaspoons kosher salt. Hold the blunt side of the knife with both hands, angle the knife slightly, and scrape the pile of garlic and salt to flatten. Use the knife to create a small garlic and salt pile, then press and scrape again. Repeat this process a few more times until you have a smooth paste. Sprinkle 1/2 teaspoon black pepper over the paste.

3. 3

   Trim the silverskin from 1 (3- to 4-pound) boneless pork loin roast, but leave the fat cap intact. Rub the garlic paste evenly over all sides of the pork loin. Let sit at room temperature for 30 minutes or refrigerate for up to 1 day.

   30 min
4. 4

   Heat 2 tablespoons olive oil in a 10- to 12-inch cast iron pan or stainless steel straight-sided skillet over medium-high heat until shimmering. Add the pork and sear on 4 sides until deep golden-brown and it easily releases from the pan, 4 to 6 minutes per side. Transfer to a plate.

   4 min
5. 5

   Turn off the heat, but keep the skillet on the stove. Scatter 2 quartered medium apples, 1 large yellow onion pieces, 2 tablespoons unsalted butter pieces, 2 fresh rosemary sprigs, and 2 fresh sage leaves around the pan. Drizzle with 1/4 cup maple syrup.

6. 6

   Nestle the browned pork loin on top of the onion, apples, and herbs, and pour in any accumulated juices from the plate.

7. 7

   Roast the pork loin until an instant-read thermometer inserted into the thickest part registers at least 145°F, about 1 hour. Meanwhile, make the green apple sauce.

   60 min
8. 8

   Adding each to the bowl of a food processor fitted with the blade attachment: 1 peeled, cored, and quartered medium Granny Smith apple, 1/2 teaspoon finely grated lemon zest, 1 tablespoon lemon juice, 1 minced garlic clove, 3/4 teaspoon finely chopped fresh mint leaves, 3/4 teaspoon finely chopped fresh sage leaves, 1/2 teaspoon finely chopped fresh parsley leaves, 1/2 teaspoon finely chopped fresh rosemary leaves, and 1/4 teaspoon kosher salt. Pulse, scraping down the sides of the bowl as needed, until finely chopped, 12 to 14 pulses. Drizzle in 1/4 cup olive oil and pulse again until incorporated.

9. 9

   When the pork loin is ready, transfer to a clean cutting board and let rest for 20 minutes.

   20 min
10. 10

    Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the onion and apple pieces, drizzled with some of the pan drippings and the green apple sauce.

Recipe Notes

1. 11

   Make ahead: Rub the pork loin with the garlic paste up to 1 day ahead and refrigerate. Let sit at room temperature while heating the oven. The green apple sauce can be made 2 days ahead and refrigerated in an airtight container. Stir the sauce before serving.Storage: Refrigerate leftover pork and sauce in separate airtight containers for up to 4 days.