Pork loin is a prime cut of meat from a pig. Chefs use pork loin in elegant dishes because it is tender and juicy. Broiling the loin for the appropriate time and at the correct temperature will help ensure that the loin stays tender. You must not overcook a pork loin.
Step 1
Preheat your oven and broiler pan on high-broil. Open the door slightly to allow air to circulate inside the oven; this allows the broiler to stay on after it reaches optimal temperature.
Step 2
Brush the pork loin with 1 tbsp. of olive oil. Season the loin with kosher salt and fresh ground pepper to taste. Spread the rosemary and dill on a cutting board; roll the loin over the herbs to coat the entire pork loin.
Step 3
Arrange the pork loin on the hot broiler pan. Place in the oven under the broiler about 5 inches from the heat source.
Step 4
Broil the pork loin until it is brown on the surface, then turn to broil on the reverse side. Reduce the heat to low-broil. Transfer the broiler pan to the second rack of the oven.
Step 5
Monitor the loin to make sure it does not burn. You can turn the loin every five minutes to cook all sides evenly.
Step 6
Insert a meat thermometer into the thickest part of the pork loin. The internal temperature must be at least 145 degrees Fahrenheit. At this point the pork loin is done and safe to eat.
Step 7
Finalize the broiling of the pork loin by allowing it to rest for no less than three minutes before serving.
Tips and Warnings
- You can marinate the pork loin in the refrigerator for up to 12 hours. This will add the greatest tenderness and flavor to your loin.
- There are numerous micro-organisms associated with raw pork. You must wash your hands with soap and water before and after handling raw pork products.
Things You'll Need
- Large broiler pan
- Large cutting board
- 2 tbsp. olive oil
- Kosher salt (to taste)
- Fresh-ground pepper (to taste)
- 4 oz. rosemary (chopped)
- 4 oz. fresh dill (chopped)
- Meat thermometer
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