A bone-in pork loin roasts fast in a hot pan and stays moist at the bone. The browning feeds a quick pan sauce while the meat rests. This cut is a weeknight shortcut to dinner that feels generous.

Serves 2. 35 minutes, 5 at the stove.

About 430 calories a serving, 60 g protein, 1 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat until it shimmers.
2. Sear the pork bone-side down first for two minutes to brown that side, then turn and sear the meat side for two minutes until golden. The meat should release easily from the pan when it is ready to turn.4 min
3. Transfer the skillet to the oven and roast until the thickest part of the meat reads 145°F [63°C] on an instant thermometer, about 15 to 20 minutes depending on thickness. The bone conducts heat, so check early.18 min
4. Transfer the pork to a cutting board and let it rest for five minutes while you make the pan sauce. Pour off all but 1 tablespoon of fat from the skillet and set it over medium heat.5 min
5. Mince 2 cloves garlic and add them to the pan, stirring for 30 seconds until fragrant. Swirl in 1 tablespoon butter and scrape up the browned bits from the bottom of the pan with a wooden spoon, then taste and add salt and pepper if needed. The sauce should coat the spoon lightly.1 min

Note Swap bone-in pork chops if the loin is unavailable; sear and roast for only 12 to 15 minutes. Leftovers keep four days and make fast salad topping or sandwich filling. Serve with roasted vegetables or a bright salad to balance the richness of the pan sauce.