A great pork loin dish rarely needs much to feel complete. It comes down to a few key elements, cooked the right way, with flavors that build on each other instead of competing.
This version leans into that approach. Sergio’s Seasoning is used first, creating a clean, savory base that enhances the natural flavor of the pork as it sears and roasts. As it cooks, Table 40 is layered in, bringing in whole herbs and a deeper, more developed flavor that gives the dish that steakhouse-style finish.
The arugula salad keeps everything in check. Light, peppery, and dressed simply, it cuts through the warmth of the pork and rounds out the plate without taking anything away from it.
It’s the kind of meal that feels put together without being complicated. Once you start layering flavor this way, it’s hard to go back.
Ingredients
For the Pork Loin & Arugula Salad
- 1–1.5 lb pork loin
- 1–2 tbsp olive oil
- 1–2 tsp Sergio’s Seasoning
- 1 tsp Table 40 Seasoning
- 1 tbsp butter
For the Arugula Salad
- 2–3 cups fresh arugula
- 1/4 cup shaved parmesan
- 1/4 cup cherry tomatoes, halved
- 1–2 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of Sergio’s Seasoning
Directions
- Prep the pork: Pat the pork loin dry and coat lightly with olive oil. Season evenly with Sergio’s Seasoning, making sure all sides are covered.
- Sear for color: Heat a skillet over medium-high heat. Sear the pork on all sides until a golden crust forms, about 2–3 minutes per side.
- Build the flavor: Reduce heat to medium, add butter, and sprinkle in Table 40. As the butter melts, baste the pork continuously, letting the herbs open up and coat the surface.
- Finish cooking: Transfer to the oven at 375°F and roast until the internal temperature reaches 140–145°F. Let rest for 5–10 minutes before slicing.
- Assemble the salad: In a bowl, toss arugula, parmesan, and tomatoes with olive oil, lemon juice, and a small pinch of Sergio’s.
- Serve: Slice the pork and serve alongside the salad. Spoon any remaining pan butter over the top.
Serving Tips
- Let the pork rest before slicing: This keeps it juicy and allows the seasoning to settle into every bite.
- Don’t rush the sear: A proper crust is where a lot of the flavor develops.
- Dress the salad lightly: The arugula should stay fresh and peppery, not weighed down.
Why the Seasoning Matters
Sergio’s Seasoning builds a clean, savory base that brings out the natural flavor of the pork without overwhelming it. It works its way into the meat as it cooks, giving you a consistent, well-seasoned bite from edge to center.
Table 40 adds the layer that makes it feel more complete. Whole herbs open up in the heat, adding depth and a more developed flavor that carries through both the pork and the butter.
Together, they create a combination that feels dialed in, especially against the fresh, peppery bite of arugula.
A Simple Plate That Delivers
At its core, this is a straightforward combination. Pork, greens, and a few pantry staples.
But when the seasoning is layered the right way, it turns into something more. The warmth from the pork, the herb-forward finish, and the freshness from the salad all come together in a way that feels intentional without being complicated.
Easy enough to make any night of the week, but strong enough to come back to again and again.
