A pork loin roast feeds two well with enough for cold slices tomorrow. The meat comes mostly hands-off while you handle sides, so a busy night stays simple. Expect a tender roast with a golden crust and a pan sauce to pour over everything.

Serves 2. 75 minutes, 15 at the stove.

About 1090 calories a serving, 154 g protein, 2 g carbohydrate, 49 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Pat the 2.5 lb pork loin dry, season all over with 1 teaspoon salt and 1/2 teaspoon pepper. When the oil shimmers, set the roast in the pan and sear until deeply golden on all sides, about 8 minutes, turning to brown each face.8 min
2. Pour 1 cup stock into the pan around the roast, scatter in 3 minced garlic cloves and 2 sprigs fresh thyme, then transfer the skillet to a 375°F (190°C) oven. Roast uncovered until a meat thermometer reads 145°F (63°C) at the thickest part, about 50 minutes.50 min
3. Transfer the roast to a cutting board and tent loosely with foil to rest for 10 minutes. Set the skillet over medium heat and whisk in 2 tablespoons butter to the pan sauce, scraping up browned bits, until it melts and coats the back of a spoon, about 2 minutes.2 min
4. Slice the roast into 1/2-inch pieces and serve with the pan sauce spooned over, alongside roasted vegetables or a simple salad.

Note Swap dried thyme or rosemary for fresh if needed, using 1 teaspoon. Leftovers keep covered for three days; slice and reheat gently in the oven or eat cold with mustard. Serve with a starchy side and braised greens or roasted root vegetables to soak up the sauce.