Perfect Pork Loin

Perfect Pork Loin is a simple yet elegant dish featuring moist, tender pork with a lightly seasoned bark and a bright, zesty sauce. The combination of lemon, white wine and capers cuts through the richness of the pork beautifully. This dish is ideal for a relaxed family dinner or for serving guests without stress.

Prep Time 15

Cook Time 40

Total Time 55

Servings People

Ingredients

For the Pork Loin:

For the Lemon, Wine and Caper Sauce:

1 tbsp olive oil or butter
2 cloves garlic finely chopped
125 ml dry white wine
1 medium lemon zest only
1 medium lemon juice only
2 tbsp capers drained
1 tsp Dijon mustard
150 ml chicken stock
salt t taste
black pepper to taste
Fresh parsley finely chopped

Instructions

Prepare the pork:

Remove the pork loin from the fridge about 20 minutes before cooking to allow it to come to room temperature. Pat it dry with kitchen paper to help achieve a good bark.
800 g pork loin

Season the pork:

Rub the pork loin all over with olive oil, then season evenly with salt, pepper, garlic powder and dried herbs. Press the seasoning gently into the surface.
1½ tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp dried thyme

Sear for flavour:

Heat an ovenproof frying pan over medium-high heat. Once hot, add a small drizzle of oil and place the pork loin into the pan. Sear on all sides for 2–3 minutes per side until lightly golden. This creates the mild bark and locks in moisture.

Roast the pork:

Transfer the pan to a preheated oven at 180°C (160°C fan). Roast for 25–30 minutes, or until the internal temperature reaches around 63°C. Remove from the oven, cover loosely with foil, and allow the pork to rest for 10 minutes. This step is crucial for juicy meat.

Make the sauce:

While the pork is resting, prepare the sauce. Heat olive oil or butter in a pan over medium heat. Add the garlic and cook gently for 30 seconds until fragrant, not browned.
1 tbsp olive oil, 2 cloves garlic

Deglaze and simmer:

Pour in the white wine, scraping up any flavour from the pan. Let it simmer for 2–3 minutes until slightly reduced. Add the lemon zest, lemon juice, capers, Dijon mustard (if using), and chicken stock. Simmer for 5–7 minutes until the sauce reduces slightly and tastes balanced.
125 ml dry white wine, 1 medium lemon, 1 medium lemon, 2 tbsp capers, 1 tsp Dijon mustard, 150 ml chicken stock

Season and finish:

Taste the sauce and adjust seasoning with salt and black pepper. Finish with chopped fresh parsley just before serving.
salt, black pepper, Fresh parsley

Serve:

Slice the rested pork loin into thick slices and spoon the lemon, wine and caper sauce over the top. Serve immediately with your chosen sides.

Equipment

Ovenproof frying pan roasting tin
Tongs
Sharp Knife

Notes

Tips:

Do not overcook the pork loin; it should be just cooked and slightly blushing inside.

Always rest the meat before slicing to keep it moist.

If the sauce tastes too sharp, add a small knob of butter to soften it.

Leftover pork slices are excellent cold the next day in sandwiches or salads.

Serving Suggestions:

Perfect Pork Loin pairs beautifully with mashed potatoes, roasted vegetables, sautéed greens, polenta, or a crisp green salad.

Nutrition