Pan-roasting is a great way to cook a pork loin. Today’s pork is at least 30 percent leaner than the pork sold in supermarkets a few decades go. Old-fashioned methods for preparing todays pork yield tough, dry roasts. Modern loin roasts require gentle handling to get moist, tender results. Our recipe works for both pork loin and pork tenderloin and the sauce or glaze ingredients can be varied.