Season & Prep – leave the meat uncovered for a couple of minutes then pat the loin dry with paper towel, portion into 10-12cm lengths, rub with olive oil, salt, pepper (I like herbs like rosemary & thyme).

Let it sit at room temperature for 10–15 minutes.

Sear – Heat a pan until hot, then sear the loin for 1–2 minutes per side until nicely browned. Don’t over crowd the pan – leave a little space between each portion to ensure an even sear. Reduce heat slightly and cook another 2 minutes, turning once. Remove the meat from the pan and leave to rest for 5 minutes before eating/slicing. This ensures the juices in the meat will not run out and the meat remains tender and juicy.