Schab Pieczony (Roasted Pork Loin)

Step 1

Remove the pork loin from the refrigerator and let it sit on the counter for 20 minutes, so it reaches room temperature and cooks evenly throughout.

Step 2

Set the oven to 400°F and wait for the indicator light to go out, confirming it has finished preheating, about 10 minutes.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Strip the thyme and marjoram leaves from their stems by pinching near the top and pulling downward, discarding the woody stems; chop the leaves finely.

Step 5

Place the caraway seeds in a small dry skillet over medium heat and toast them, stirring constantly, until fragrant and slightly darker, about 1 minute; pour into a small bowl.

Step 6

In a small bowl, stir together the toasted caraway seeds, chopped thyme, chopped marjoram, minced garlic, salt, and black pepper until evenly mixed.

Step 7

Pat the pork loin completely dry with paper towels, working over the entire surface to remove any moisture, which helps the skin crisp during roasting.

Step 8

Brush the mustard evenly over the entire surface of the pork loin, using a pastry brush or the back of a spoon to distribute it smoothly.

Step 9

Rub the caraway-herb mixture firmly into the mustard layer, coating all sides and pressing gently so it adheres to the meat.

Step 10

Pour 3 tablespoons of olive oil into a large oven-safe skillet and set it over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 11

Place the pork loin skin-side down in the hot skillet and let it sear undisturbed until the skin turns deep golden brown, about 4 minutes.

Step 12

Use tongs to flip the pork, then sear the opposite sides for 2 minutes each until they develop a golden-brown crust, rotating as needed.

Step 13

Pour the white wine into the skillet around (not over) the pork, then pour in the broth and tuck the bay leaves into the liquid.

Step 14

Transfer the skillet carefully to the preheated 400°F oven and roast uncovered for 35–40 minutes, until a meat thermometer inserted into the thickest part reads 145°F for medium-rare.

Step 15

Remove the skillet from the oven using oven mitts and place it on a heat-safe surface; let the pork rest undisturbed for 10 minutes before carving, which allows juices to redistribute inside the meat.

Step 16

Using a sharp carving knife, slice the pork loin crosswise against the grain into slices about 0.5 inches thick, aiming for uniform pieces about the width of a finger.

Step 17

Arrange the pork slices slightly overlapped down the center of a serving platter and pour the roasting liquid (with bay leaves removed) over the meat.