Roast Pork Loin

This is one of the easiest recipes on Food52—yet it’s also one of the most special. When you want to cook a stellar roast pork loin for a special occasion (think: holiday dinners, date night at home, family gatherings, etc.), this recipe should be front and center. Pick up a three-pound boneless pork loin and ask the butcher to trim all but about ¼ inch of fat; while you could certainly do this yourself, it saves a little bit of time in the kitchen. At home, the pork gets a dry rub of garlic, olive oil, red and black pepper, fresh rosemary, and fresh thyme; it sits in the fridge overnight absorbing all of those delicious flavors before roasting in the oven for an hour or two. As it roasts, prep the sides (we’ve got several delicious suggestions below!). Use a meat thermometer inserted in the thickest part of the cut to check the internal temperature. Pull the pork loin when the thermometer readers 145℉ for a medium-rare, succulent roast with an earthy, herby crust that looks beautiful to boot. Though that crust will elevate its look and flavor, a gorgeous pork centerpiece is nothing without delicious sides. Do you hear that? That’s the sound of the roast begging to be served with Emma Laperruque’s Grandma Potatoes or this Stovetop Green Bean Casserole, Veganized. A basket of buttery dinner rolls doesn’t hurt either. As for beverages, choose a light- to medium-bodied red wine, such as Pinot Noir, Sangiovese, or Cabernet Franc.