Herb-Rubbed Pork Loin -- Something Steady for a Week That Asked a Lot

Brian took Liam to Fenway Saturday. Meghan and I sat on my patio with iced coffee and watched Nora paint a sunflower at the picnic table. I had not been to Fenway since Sean died. Brian offered to take Liam, and to take me. I said just Liam. I will get to a game someday. Not yet.

Liam came home at 7 PM wearing a brand-new Red Sox jersey (Bogaerts — wait, Bogaerts is in San Diego, the Red Sox are a wreck this year, the jersey said DEVERS, no matter). He had a foam finger. He had eaten a hot dog and peanuts. He had seen the Sox win, which is rare and therefore sacred. He was glowing.

The jersey I took from him gently when he went to bed, folded it, and hung it on the hallway wall above the little side table. Next to Sean's old Red Sox jersey that I have had up since 2023. Two jerseys now. I stood there for a minute.

Clinic had a long Monday. A 24-year-old woman who came in for a sore throat and I diagnosed depression and scheduled her follow-up. I think she will come back. I hope she will.

Dr. Rashid called me into his office Friday to talk about the year so far. He said, Kate, I want you to know, your panel is one of the best-managed in the building. I said thank you. He said, do not burn yourself out. I said I am not. I do not think I am. I work hard but I think I sleep.

Group Tuesday. The ALS widower said he is ready to take his wedding ring off and put it on a chain around his neck. Bernadette said when you are ready you are ready. I looked down at my ring. I am not ready. I may never be.

Saturday pancakes before Fenway. Burned the first one. Liam had two. Nora had one and a half.

Sunday dinner at Southie. Ma made grilled swordfish because Dad wanted fish. Mustard sauce. Lemon. Corn on the cob from the farmstand on Morrissey. Dad ate three ears.

Food of the week: Ma's grilled swordfish. Olive oil, salt, pepper, 4 minutes a side. Mustard sauce: Dijon, mayo, lemon juice, a little honey.

Ma’s swordfish was perfect Sunday, and I was grateful for it, but I kept thinking about what I would cook when it is my turn to anchor a meal like that — something that fills the kitchen, requires a little patience, and tastes like you meant it. Herb-rubbed pork loin is that dish for me. It is the kind of roast you put in the oven on a Saturday afternoon while Nora is painting at the picnic table and Liam is telling you about every single pitch from the game, and by the time dinner is ready, the house smells like a place where people are held.

Herb-Rubbed Pork Loin

Prep Time: 15 min | Cook Time: 1 hr 15 min | Total Time: 1 hr 30 min | Servings: 6

Ingredients

• 2 1/2 to 3 lb boneless pork loin roast
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon dried sage
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• Zest of 1 lemon

Instructions

1. Preheat the oven. Heat oven to 375°F. Pat the pork loin dry with paper towels and place it fat-side up in a roasting pan or oven-safe skillet.
2. Make the herb rub. In a small bowl, combine olive oil, garlic, rosemary, thyme, sage, paprika, salt, pepper, Dijon mustard, and lemon zest. Stir until it forms a rough paste.
3. Apply the rub. Rub the herb mixture all over the pork loin, pressing it into the surface on all sides. Let sit at room temperature for 10 minutes while the oven finishes preheating.
4. Roast. Place the pork in the oven and roast uncovered for 70 to 80 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. If the top begins to brown too deeply before it reaches temperature, tent loosely with foil.
5. Rest before slicing. Transfer the pork loin to a cutting board and tent with foil. Let rest for 10 to 15 minutes — this keeps the juices in the meat, not on the board.
6. Slice and serve. Cut into 1/2-inch slices and arrange on a platter. Spoon any pan drippings over the top. Serve with roasted vegetables, mashed potatoes, or a simple green salad.

Nutrition (per serving)

Calories: 310 | Protein: 38g | Fat: 15g | Carbs: 2g | Fiber: 0g | Sodium: 480mg