A cured pork loin that's tender and already seasoned needs only a hot pan and aromatics to become dinner. The sea salt cure means you have a head start on flavor, so a quick sear builds crust while garlic and thyme round it out.

Serves 2. 25 minutes, 8 at the stove.

About 600 calories a serving, 64 g protein, 3 g carbohydrate, 37 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the pork loin dry with paper towels and let it sit at room temperature for ten minutes. Crack 2 cloves of garlic and bruise them with the side of your knife. Strip the leaves from several sprigs of fresh thyme.
2. Set your largest skillet over medium-high heat. Once it is hot, add 2 tablespoons of oil, then lay the pork in the pan. Sear until the bottom is browned and crusty, about four minutes without moving it.4 min
3. Turn the pork and sear the other side for four minutes until browned. Transfer it to a plate.4 min
4. Lower the heat to medium, add 1 tablespoon of butter to the pan, then add the bruised garlic and thyme sprigs. Swirl for one minute until fragrant, then slide the pork back in. Set a timer for five minutes.5 min
5. The pork is done when an instant-read thermometer inserted at the thickest part reads 145 degrees F (63 degrees C), or when it yields slightly to a firm touch. Transfer to a cutting board and rest for three minutes. Pour any pan juices over the top.
6. Slice the pork into four to six pieces. Season with 1/4 teaspoon of pepper and serve with the pan juices.

Note Swap fresh thyme for dried thyme if you have it (use 1/2 teaspoon). Leftovers keep three days cold and are good sliced thin in a sandwich or warmed quickly in the pan. Serve with sautéed greens or a crisp salad alongside, or spoon over rice.