Roasted Pork with Courgette and Garlic Herb Crust

Instructions

1. 1

   Preheat oven to 200°C. Pat the pork loin dry with kitchen paper and season generously with salt and pepper on all sides.

   Tip: Dry meat ensures better browning and crispier exterior.

2. 2

   Combine minced garlic, thyme, rosemary, lemon zest, and 2 tablespoons of olive oil in a small bowl to create a paste.

   Tip: Make the herb mixture just before cooking to retain fresh aromatics.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork loin for 3-4 minutes on each side until golden brown.

   Tip: A good sear locks in juices and creates a flavorful crust.

4. 4

   Remove the pork from the pan and rub the herb-garlic paste evenly over the entire surface. Set aside on a plate.

5. 5

   In the same skillet, arrange courgette rounds and red onion wedges around the pan. Season with salt and pepper. Drizzle with remaining olive oil.

6. 6

   Place the seared pork loin on top of the vegetables, pour vegetable stock into the pan (avoiding the herb crust), and transfer the skillet to the preheated oven.

   Tip: The stock keeps the vegetables moist while the pork roasts above them.

7. 7

   Roast for 30-35 minutes until the pork reaches an internal temperature of 63°C (medium) and the vegetables are tender and lightly caramelized.

   Tip: Use a meat thermometer for perfectly cooked pork every time.

8. 8

   Remove from oven and let the pork rest for 5 minutes before carving. Drizzle with fresh lemon juice just before serving.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.