How to Roast a Pork Loin Fillet

The center of the pork loin receives the least amount of exercise, making it one of the most naturally tender cuts available.

Fillets from the pork loin, a large cut that refers to the sirloin, tenderloin and rib section, have an ideal balance of marbling and connective tissue that makes them a prime choice for dry-heat cooking methods, such as roasting. Although some butchers label market-form pork loin as "pork chops" or "pork medallions," the fillet traditionally concerns an eight- to 10-ounce cut of meat taken from the center of the loin -- similar to a beef tenderloin fillet. Does this Spark an idea?

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2 8-oz. pork loin fillets
Paper towels
Kosher salt
Freshly ground black pepper
2 tbsp. olive oil
Cast-iron skillet or baking dish
2 sprigs of sage
2 sprigs of thyme
Aluminum foil

Instructions

- 1
  
  Pat the pork fillets dry with a paper towel and season to taste with kosher salt and freshly ground black pepper. Add 2 tbsp. of olive oil to a cast-iron skillet or saute pan and place over high heat. Place two sprigs of sage and two sprigs of thyme in the oil. Heat the oven to 325 degrees Fahrenheit.
- 2
  
  Heat the oil until it shimmers and the herbs aromatize, approximately five minutes. Place the pork fillets in the pan and sear until golden brown on both sides, approximately five minutes total.
- 3
  
  Remove the cast-iron skillet from the heat and place it on the middle rack of the oven. If you are using a saute pan, transfer the fillets to a baking dish and place it in the oven.
- 4
  
  Roast the pork loin fillets for 20 minutes or until they reach a minimum internal temperature of 155 degrees Fahrenheit. Remove the pork fillets from the oven, cover them loosely with aluminum foil and allow them to rest for 10 minutes before serving.