Serves 4
40 min
Roast Pork Loin with Pink Peppercorn, Brown Sugar, & Sage
Recipe GLPRd040d712893a34
A beautiful and elegant roasted pork loin seasoned with a flavorful crust of crushed pink peppercorns, dark brown sugar, and fresh sage. The pork is seared and then roasted until tender and juicy, creating a dish that is restaurant-worthy yet simple enough for weeknight dinner. The pink peppercorns add a subtle fruity and floral note, while the sage and brown sugar create a complex, slightly sweet, and aromatic flavor profile.
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Ingredients
1½ pounds Center-cut pork loin, at room temperature
1 tablespoon Olive oil
Kosher salt
2 tablespoons Pink peppercorns, lightly crushed
1 tablespoon Dark brown sugar
6 Fresh sage leaves
Directions
Preheat your oven to 375°F. Pat the pork loin dry with paper towels to ensure even browning.
In a small bowl, combine the crushed pink peppercorns, dark brown sugar, and a generous pinch of kosher salt. Mix thoroughly to create an even seasoning blend.
Season all sides of the pork loin generously with kosher salt. Then rub the pink peppercorn and brown sugar mixture evenly across the entire surface of the meat, pressing gently so it adheres.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Once hot, carefully place the seasoned pork loin in the skillet and sear for 2-3 minutes on each side until a golden crust forms.
Arrange the fresh sage leaves on top of the pork loin, pressing them lightly into the crust.
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F when measured with a meat thermometer at the thickest part.
Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute, ensuring moist and tender meat.
Slice the pork loin and serve immediately, garnishing with any pan juices and the roasted sage leaves.
