A lean cut that cooks fast and stays tender if you don't oversear it. This shelf holds the protein, so the pan sauce comes together while the meat rests—garlic and a little acidity to balance the richness of butter.

Serves 2. 25 minutes, 18 at the stove.

About 250 calories a serving, 11 g protein, 6 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the pork loin dry with paper towels and season both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
2. Sear the pork 3 to 4 minutes per side until golden brown and the internal temperature reaches 145°F [63°C] at the thickest part. Transfer to a plate to rest.4 min
3. While the pork rests, mince 2 cloves garlic and add to the same pan over medium heat. Cook 1 minute until fragrant, then deglaze the pan with 2 tablespoons water, scraping up browned bits. Squeeze in juice from half the lemon, taste, and adjust salt and pepper.1 min
4. Remove from heat and whisk in 2 tablespoons butter until the sauce coats the back of a spoon. Slice the rested pork and pour the pan sauce over it.

Note Swap the lemon for vinegar if you have it. Leftovers keep three days cold or reheated gently. Serve with rice or a green vegetable and extra lemon wedges on the side.