Twice-Seared Roast Pork Loin

Twice-Seared Roast Pork Loin

Yields: 6 servings

• 1 piece pork loin (3 lbs), cut crosswise into six 8-oz portions
• freshly ground black pepper
• salt
• ¼ cup Dijon mustard
• ¼ cup honey
• ¼ cup soy sauce
• 2 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 Tbsp canola oil, divided
• 2 oz fresh thyme sprigs
• 2 Tbsp cold butter 

Sprinkle pork generously with pepper and salt; let stand at room temperature 1 hour. Meanwhile in bowl, stir together mustard, honey, soy sauce, olive oil, garlic powder and onion powder until creamy.

In large skillet over medium-high heat, heat 2 tablespoons canola oil until hot but not smoking. Add pork and sear 30 to 60 seconds on each side or until golden-brown. Place pork as it is done on oven-safe wire rack set over large rimmed baking pan; let stand 15 minutes at room temperature.

Carefully clean skillet with paper towels. Repeat with remaining oil and pork. Remove skillet from heat; add butter and thyme. Tilting pan slightly and with large spoon, gently baste pork with butter mixture 30 to 60 seconds; do not allow butter to burn. Transfer pork back to wire rack to rest 15 minutes. Meanwhile, preheat convection oven to 450°F or conventional oven to 475°F.

Brush all sides of pork on wire rack evenly with some honey mixture. Roast pork on rack 2 minutes. Let stand at room temperature 5 minutes before slicing. Drizzle pork with remaining sauce to serve.