Next, I place the pork loin in the roasting pan and set it in the preheated oven. I usually roast it for about 25 minutes per pound. To keep it juicy, I check the internal temperature using my meat thermometer, aiming for around 145°F (63°C). When it hits that perfect mark, I pull it out and let it rest for about 10 minutes—this is crucial as it allows the juices to redistribute throughout the meat.
While the pork is resting, I gather my garnish and make sure my lemon wedges are ready to brighten up the dish. The burst of citrus pairs beautifully with the richness of the pork and the savory cheese flavors. After resting, I slice the pork loin into thick medallions and arrange them on a platter, drizzling any remaining juices on top for extra flavor.
Lastly, don’t forget to sprinkle a bit of extra Parmesan over the top for that finished look! It’s such a simple step but takes your presentation to the next level, making your dish even more inviting.
Pro Tips for Best Results
I tested this recipe three ways: with marinating the pork overnight, adding different herbs, and trying different cooking methods. Can I just say, overnight marination is the real MVP? The flavors penetrate so deeply that it makes a noticeable difference!
One of my favorite tricks is to use a mix of fresh herbs rather than sticking to one type. I once made it with just thyme, and while it was good, the blend of rosemary and thyme together in this dish takes it to a whole new level.
Lastly, ensuring your pork is at room temperature before it hits the oven helps it cook more evenly. I usually pull my pork loin from the fridge an hour before I start cooking, and it truly helps in getting that tender, succulent result.
Common Mistakes to Avoid
One common mistake I made when I first attempted this dish was not letting the pork rest after roasting. I was too excited to dig in! Skipping this step can lead to dry meat, and trust me, it’s worth the wait to let those juices settle. (See the next page below to continue…)