Roasted Pork Loin

DIRECTIONS:

1. Get your meat thermometer ready. We don't want to guess when the loin's ready ... and we absolutely do not want to overcook it.

2. Mix the wet ingredients together, then give those loins a good bath in them, covering all surface areas.

3. Cover them tightly with plastic wrap and let them hang out in the refrigerator, ideally overnight but -- if time is critical -- at least marinate the loins for the time it takes to set the table, put the salad together, and prepare the tart.

4. In your grill pan, season with a sprinkling of 1 tablespoon kosher salt and 1 teaspoon black pepper.

5. Roast in a preheated oven at 400 degrees F, until you've reached an internal temperature of 145 degrees F. Take the loins out immediately when they reach that temperature. Let it rest at least three minutes -- or (as I recommend in this recipe) until it gets to room temperature. Frankly -- and this is just me -- I always cook to somewhat less than the target interior temperature and let it rest a long time. I remove the loins from the oven when the top is well-browned and it's firm to the touch, about 10 minutes before reaching the target temperature because (and this is science), the temperature will continue to rise even after the meat has been removed from the heat. This is a decidedly black belt maneuver and requires some finesse. If you follow the 145 degrees F guidance and let it rest at least three minutes, you'll do well.

6. As for resting: Remove the loins from the pan, put on a plate, and tent with foil. The point of resting is that the juices will retract into the meat. The loin becomes even more sumptuous.

7. Once the pork loin has come to room temperature, slice it wafer thin. Then drizzle with your best quality olive oil, top with a dash of salt and sprinkle with crushed red pepper flake and edible flowers (optional).