Pork Loin

Store in the coldest part of the fridge. Wrap tightly to prevent drying out. Thaw in the fridge overnight before cooking.

Bring to room temperature 30 minutes before cooking for even doneness.

Score the fat cap in a crosshatch pattern to help rendering and crisping.

Use a meat thermometer—pork is safely cooked at 145°F (63°C) internal temperature, then let it rest 3 minutes.

Don't skip the rest period; it keeps the meat juicy by allowing carryover cooking.

Season generously and early; salt draws out moisture which seasons the meat deeper.

Apple, sage, thyme, rosemary

Mustard, garlic, ginger, soy sauce

Citrus (lemon, orange), cumin, coriander

Overcooking to 160°F+ makes pork loin dry and tough. Modern food safety guidelines allow 145°F.

Skipping the rest period after cooking causes juices to run out onto the plate.

Not seasoning the inside; butterfly or score the loin and tuck seasonings into crevices.

Cooking straight from the fridge creates uneven results—use room temperature meat.